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.
Servings: 6
Calories: 158kcal
Equipment
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)
- ½ teaspoon Salt adjust to taste
- 2.5 cup Vegetable Broth
- ¼ 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
-
½ tsp salt
Nutrition
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