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+ servings
Two bowls of taco soup along with toppings spread out
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4.55 from 11 votes

Vegetarian Taco Soup - Pressure Cooker

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 Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: Mexican
Keyword: Healthy, homemade, instant pot taco soup, vegetarian taco soup
Diet: Gluten-free, Vegan
Method: Pressure Cooker
Servings: 6
Calories: 158kcal
Author: Meeta Arora


  • 1 tbsp Olive Oil
  • 1 cup Yellow onion diced
  • 3 cloves Garlic minced
  • 1 can Muir Glen Organic 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 tbsp Taco seasoning (see notes for options)
  • 1/2 tsp 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


  • 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!


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.


Calories: 158kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 795mg | Potassium: 501mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1454IU | Vitamin C: 66mg | Calcium: 46mg | Iron: 2mg