4.9 from 195 votes
Instant Pot Vegetarian Taco Soup
This vegetarian taco soup is a hearty, colorful blend of black beans, corn, diced tomatoes, and a selection of fresh bell peppers and jalapeño, all cooked under high pressure in the Instant Pot. The result is a rich, well-seasoned soup with a balance of mild heat from the jalapeño and the depth of taco seasoning. The combination of textures from the beans and vegetables makes it satisfying as a main dish, and the recipe offers plenty of options for customizable toppings from avocado to cheese and chips.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
6
Calories:
158 kcal
Course:
Soup
Cuisine:
Mexican
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 158
% 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.