Instant Pot Vegan Taco Soup

This Instant Pot vegan taco soup is protein-packed, filling and full of flavour. Loaded with all the best staple taco ingredients, the soup is ready in under 30 minutes, courtesy of the Instant Pot.

Taco soup is just like making tacos for dinner but so much easier. You have all the basic taco ingredients there, and you can serve the soup with your favourite taco toppings, too!

This vegan taco soup recipe is a great option for those weeknights when you're in a hurry, but you're still craving a hearty and nutritious meal.

Since it's made in the Instant pot, this plant-based taco soup only takes about half an hour to make. There's nothing quite like a quick and easy one-pot meal and this recipe surely delivers.

What I like most about this Instant Pot taco soup is that it's made with simple, staple ingredients that you probably already have without going to the shops.

Ingredients and substitutions

Olive oil - Sauteeing the onion and bell peppers for a couple of minutes in a bit of olive oil creates the perfect flavour base for this taco soup.

Onion - Either yellow or red onion would work just fine for this soup.

Bell peppers - I used a mix of red and yellow bell peppers, but you can use whatever colours you may have at hand.

Garlic - I use two large garlic cloves for depth of flavour, but you can adjust the quantity to your liking.

Green chilli (jalapeño) - This gives the soup some kick - feel free to skip it if you like to keep things on the milder side.

Spices - I use a mix of medium chilli powder, ground cumin and dried oregano for this soup. You can use a pack of taco seasoning instead to speed things up.

Chopped tomatoes - If you want to cut the acidity of tomatoes in this soup, you can add a teaspoon of sugar with it.

Black beans - Black beans are an excellent choices for tacos, but you can use a can of pinto beans, red kidney beans, black eyed beans or haricot beans instead. Go with whatever you have in your pantry or a mix of beans, too!

Sweetcorn - Canned, fresh or frozen corn are all good choices for this vegan taco soup.

How do you make Instant Pot vegan taco soup?

Set the Instant Pot to "Saute" and add the olive oil, onion, and diced red and yellow pepper. Saute for 2-3 minutes, stirring occasionally.

Stir in the garlic and green chilli and continue to cook for another minute, then add the red chilli powder, ground cumin and oregano. Stir to combine and then continue to saute for another minute.

Cancel the "Saute" function and add the rest of the ingredients. Stir to combine, then lock the lid and set the Instant Pot to High Pressure for 3 minutes.

When the Instant Pot beeps, allow the pressure to release naturally. After the pin drops, open the lid. Season to taste and serve with your favourite toppings.

What toppings go with vegan taco soup?

You can serve this meatless taco soup with any of your favourite taco toppings, such as:

• Sliced avocado
• Tortilla chips
• Lime wedges
• Jalapeno slices
• Red onion slices
• Vegan cheese
• Vegan sour cream
• Loads of fresh coriander (cilantro)

Recipe notes and tips

• This Instant Pot taco soup keeps well in the fridge for 3-4 days in an airtight container. You can reheat it on the stovetop or in the microwave.
• The soup is also freezable - make sure you allow it to cool completely, then place the soup in freezer-safe containers or bags and freeze for up to 3 months. Thaw the soup in the fridge overnight and then reheat it on the stove or in the microwave.
• Make sure you drain and rinse the canned beans and corn, so the soup isn't too salty.

If you liked this Instant Pot vegan taco soup, you might also like some of my other easy vegan Instant Pot recipes:

• Vegan Instant Pot Pasta e Fagioli
• Vegan Wild Rice Soup (Instant Pot)
• Zuppa di Farro (Instant Pot)
• Vegan Instant Pot Creamy Pasta
• Instant Pot Red Lentil Soup
• Vegan Instant Pot White Bean Soup

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