Instant Pot Vegetarian Taco Soup
User Reviews
4.9
Instant Pot Vegetarian Taco Soup
Description
Instant Pot Vegetarian Taco Soup brings together classic taco ingredients in a convenient and flavorful soup form. The process involves layering the vegetables, beans, and seasonings before pressure cooking, which melds the flavors deeply while retaining the bite of the fresh peppers and the creaminess of the black beans. The use of taco seasoning and freshly chopped cilantro adds distinctive Mexican-inspired notes without overwhelming the palate.
The soup has a moderate thickness thanks to the vegetable broth and beans, making it filling and comforting. The presence of jalapeño introduces gentle heat that pairs well with the mild sweetness of corn and bell peppers. Serving the soup with optional crunchy tortilla chips or creamy avocado slices offers textural contrast and freshness.
To store leftovers, keep the soup refrigerated for up to four days or freeze portions for longer keeping. This recipe can also be adapted to slow cooking if preferred, with suggested cooking times provided. Adjust seasoning after cooking to suit your taste, especially the salt level.
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 jalapeño 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 chopped, to garnish, leaves
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
- jalapeño 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!
Notes
- If taco seasoning is not available, a blend of paprika, cumin, oregano, and salt can be used as a substitute.
- Refrigerate leftovers for up to 4 days or freeze in airtight containers for extended storage.
- The soup can be made in a slow cooker on low for 8-10 hours or on high for 3 hours if you prefer that method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 795mg | 33% |
| Potassium | 501mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1454IU | 29% |
| Vitamin C | 66mg | 73% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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