Description
This Tasty Meatless Taco Soup Recipe is a flavorful, protein-packed vegetarian dish made in the Instant Pot. It combines beans, corn, peppers, and spices for a comforting and hearty soup that’s ready in under 30 minutes. Perfect for a quick weeknight meal or meal prep!
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) Muir Glen organic diced tomatoes
- 1 can black beans, rinsed and drained (about 1.25 cups)
- 1.5 cups frozen corn
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 jalapeno, finely diced
- 3 tablespoons taco seasoning
- 1/2 teaspoon salt (adjust to taste)
- 2.5 cups vegetable broth
- 1/4 cup cilantro leaves, chopped (to garnish)
- Avocado, sliced or cut into small pieces (optional)
- Cheddar cheese, shredded (optional)
- Sour cream (optional)
- Tortilla chips (optional)
- Red onion, diced (optional)
- Jalapeno, sliced (optional)
- Lime wedges (optional)
Instructions
1. Set your Instant Pot to the sauté function. Add 1 tablespoon of olive oil to the pot.
2. Once the oil is hot, add diced onion and minced garlic. Sauté until onions are translucent and fragrant.
3. Pour in diced tomatoes with their juices. Add rinsed and drained black beans and frozen corn, stirring to combine.
4. Add diced red and green bell peppers, then finely dice a jalapeno and add it to the pot. Stir well.
5. Sprinkle in taco seasoning and salt. Pour in vegetable broth, ensuring all ingredients are submerged.
6. Close the lid and set the valve to the sealing position. Pressure cook on HIGH for 6 minutes.
7. After cooking, release the pressure using the quick-release method and carefully open the lid.
8. Stir the soup and taste for seasoning. Adjust salt or spice as needed.
9. Serve hot, garnished with cilantro, avocado, jalapenos, shredded cheese, sour cream, or tortilla chips.
Notes
This soup can easily be made vegan by skipping cheese and sour cream.
Add quinoa or brown rice for extra bulk and nutrition.
Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Prep Time: 10-15 minutes
- Cook Time: 6-10 minutes
- Category: Soup, Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 100-120 per serving
- Sugar: 6g
- Sodium: 650mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg