Stay warm with this healthy Vegetarian Taco Soup made in a pressure cooker. This hearty soup is a dump-and-go recipe with lots of black beans, corn, peppers, and tomatoes to create a delicious, satisfying dinner.

Vegetarian Taco Soup in a bowl topped with jalapeno and avocado
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What could be a better dinner on a weeknight than a hearty dump-and-go soup? Really, nothing better than this Mexican-inspired Vegetarian Taco Soup. This soup can be easily made vegan by skipping a few toppings.

With all the wonderful ingredients, this is a very nutritious soup. It’s packed with fiber, protein, and carbohydrates with a low glycemic index. Also, this one-pot recipe in a pressure cooker means less hassle and cleanup. Perfect for busy fall schedules!

This soup is also great for meal prep similar to my Hearty Brown Lentil Soup, Vegetarian Quinoa Chili & Minestrone Soup. It does not get boring to eat multiple times as you can jazz up this soup with a variety of toppings. I have included various options so everyone can pick and choose what they like. Create a topping bar and get the kids or your guests interested in creating their favorite soup bowls.

Watch How to Make Vegetarian Taco Soup

How to Make Vegetarian Taco Soup in a Pressure Cooker?

This taco soup is made with basic ingredients in your kitchen: canned black beans, frozen corn, and canned diced tomatoes. I always have some veggies in the refrigerator that can be added to the soup, such as bell peppers and onions.

Instant Pot Vegetarian Taco Soup ingredients

This is an easy dump-and-go taco soup recipe. Add the ingredients to the pot in order, and you don’t even need to stir them.

I used canned black beans in this recipe, however, you can also pre-cook black beans in the pressure cooker and then use them in this recipe.

Set your pressure cooker to pressure cook for 6 minutes and then let the pressure release naturally.

Steps to make vegetarian taco soup in the instant pot

I used store-bought taco seasoning in this recipe, however, check the recipe notes for using basic spices in place of taco seasoning.

Look at that ladleful of goodness. Pretty darn good for no prep at all!

Vegetarian Taco Soup in the Instant Pot

Now comes my favorite part: the toppings!

Here are some ideas:

  • Shredded cheddar cheese or Mexican blend.
  • Sliced or cut avocado
  • Diced red onions
  • A dollop of sour cream or plain Greek yogurt (or vegan coconut yogurt)
  • Tortilla chips to get the extra crunch
  • Sliced jalapeños for the extra heat
Vegetarian Taco Soup in a bowl with lots of garnishes.

Create a topping bar and let family or friends pick and choose the toppings. They will love it!

How to store Taco Soup?

This Taco Soup will last for about 4 days in the refrigerator. You can also freeze it in small portions in airtight containers. When ready to eat, reheat in the microwave or on the stove.

vegan taco soup in a bowl topped with avocado, cilantro, and jalapeños

How to Make Vegetarian Taco Soup in the Slow Cooker?

Just add all the ingredients to the slow cooker and give it a good stir. Cook on the low setting for 8 to 10 hours. If you’re in a hurry, you can also set this on high for 3-4 hours.

Delicious Vegetarian Taco Soup in a bowl topped with diced jalapeños and avocado.

Why you will love this Vegetarian Taco Soup!

  • Vegetarian & gluten-free (or vegan if you skip a few toppings)
  • Easy one-pot recipe
  • Dump and go
  • Healthy with all the wonderful ingredients
  • Lots of options with toppings
  • Perfect for meal prep or entertaining

Try this delicious homemade Taco Soup and let me know how you like it!

Two bowls of taco soup along with toppings spread out

You will also love these delicious vegetarian Mexican recipes:

  • Healthy Vegetarian Rice & Beans Casserole – Easy to make and filled with cheesy goodness along with brown rice and lots of veggies.
  • Fajita Pasta – Fire-roasted tomatoes, black beans, colorful bell peppers, sour cream, and cheese make this a healthier pasta dish.
  • Creamy Avocado Cilantro Dip – It takes just 5 minutes to make this sauce and is perfect on tacos, burgers, salads, or just as a side with chips and vegetables.
  • Pineapple Mango Salsa This sweet, spicy Pineapple Mango Salsa is so refreshing & flavorful.  
4.86 from 64 votes

Instant Pot Vegetarian Taco Soup

Stay warm with this healthy Vegetarian Taco Soup made in a pressure cooker. This hearty soup is a dump-and-go recipe with lots of black beans, corn, peppers, and tomatoes to create a delicious, satisfying dinner.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

  • 1 tablespoon Olive Oil
  • 1 cup Yellow onion, diced
  • 3 cloves Garlic , minced
  • 1 can Diced Tomatoes, 14.5oz
  • 1 can Black beans, rinsed and drained, about 1.25 cups
  • 1.5 cup Corn, frozen
  • 1 cup Red Bell Pepper, diced
  • 1 cup Green Bell Pepper, diced
  • 1 Jalapeno, finely diced
  • 3 tablespoon Taco seasoning, (see notes for options)
  • 1/2 teaspoon Salt , adjust to taste
  • 2.5 cup Vegetable Broth
  • 1/4 cup Cilantro leaves, chopped, to garnish

Optional Toppings

  • Avocado, sliced or cut into small pieces
  • Cheddar Cheese, shredded (skip for vegan or use vegan cheese)
  • Sour cream, (skip for vegan or use vegan greek yogurt)
  • Tortilla chips , (skip for gluten-free)
  • Red onion , diced
  • Jalapeno, sliced
  • Lime wedges

Instructions 

  • Add all the ingredients to your pressure cooker in this order: oil, onion, garlic, tomatoes, black beans, corn, red bell peppers, green bell peppers, jalapeño, taco seasoning, salt, and vegetable broth. Do not stir.
  • Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure. 
  • When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves. 
  • Serve with any of the optional toppings you like!

Video

Notes

Seasoning: If you don’t have taco seasoning, you can use the below spices.
  • 1 tsp paprika
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
Storing Taco Soup: This Taco Soup will last for about 4 days in the refrigerator. You can also freeze it in small portions in airtight containers. When ready to eat, reheat in the microwave or on the stove.
Slow Cooker: Cook on low setting for 8 to 10 hours. Alternatively, if you’re in a hurry, you can set this on high for 3 hours.

Nutrition

Calories: 158kcalCarbohydrates: 29gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 795mgPotassium: 501mgFiber: 7gSugar: 7gVitamin A: 1454IUVitamin C: 66mgCalcium: 46mgIron: 2mg

Additional Info

Course: Soup
Cuisine: Mexican
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.86 from 64 votes (40 ratings without comment)

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61 Comments

  1. Love your blog and I am a regular visitor. do you have a non-veg recipe option ? 🙂 I am thinking with ground Turkey.

    1. Hi Maddy – Thank you! I don’t have a taco soup with meat yet. If you want to add ground turkey, I would suggest to first add some oil and saute the Turney with the spices for 2-3 minutes. Then add the other ingredients and pressure cook for the same time as in the recipe. Hope you enjoy it!

  2. It looks so good. I am going to definitely try this recipe and the step by step pics are very helpful for an instapot newbie like me.
    One question though, i dont have a can of tomatoes handy, would fresh tomatoes give good flavor too? Could I use about 2 tomatoes instead? Thanks

    1. Hi Richa – Thank you. I am glad the step by step pics are helpful. Fresh tomatoes will work well. One can is about 4-5 tomatoes, so I suggest to use 4 in this recipe. Hope you enjoy the soup!

  3. Plan on making this tmrw but wanted to tell you how helpful the step by step photographs. Thanks for taking the time to take and include them. 😄

    1. Hi Rhonda – I liked to always go to blogs that included step by step photos, so I am including them on all the recipes I share. Glad you are finding them helpful. I would love to hear how the soup turns out.

      1. Hey recipe is very cool ..but instead of black beans can I use the regular rajma? Then do I need to increase thr cooking time

      2. Hi Radhika – Rajma would work well in this recipe. I use canned beans in the recipe, so you will have to precook the rajma. Soak them overnight, then cook in instant pot for 15-18 minutes on high pressure. Then use in this recipe. About 1.5 cups of cooked rajma will work well. Hope you enjoy the soup.