Easy Taco Soup in the Instant Pot

Vegetarian easy taco soup made in the Instant Pot or Crockpot is the easiest dump-and-go meal! This healthy plant-based meal takes just a few minutes to prepare and is hearty and warming. 

Did you know that one thing that the longest-living (and healthy) people in the world have in common is that they eat a lot of beans? According to the Blue Zones research, beans are one of the healthiest foods on earth. They are certainly a great plant-based source of protein, fiber, vitamins, and minerals. 

We love our legumes around here – they’re tasty, filling, healthy, and inexpensive. Readers have loved our Vegan Chili, Instant Pot Quinoa Chili, and Mexican Lentil Soup so much that we had to share this EASY taco soup recipe. It’s truly a dump-and-go recipe you can make in the Instant Pot or Crockpot. If you are interested in healthy Instant Pot meals, don’t miss our Vegan Instant Pot Recipes and my cookbook, Vegan in an Instant. 

Instant Pot taco soup takes about 2 minutes to prepare – simply toss all the soup ingredients into the pot and set it to pressure cook! Here’s how to make this delicious, spicy, hearty Instant Pot taco soup. 

What You’ll Need for Easy Taco Soup in the Instant Pot

• An Instant Pot or Crockpot. You can also make this easy taco soup on the stove. 
• Onion
• Bell Pepper 
• Corn  
• Diced Tomatoes 
• Vegetable Broth 
• Spices. You can use store-bought taco seasoning (I use Trader Joe’s) or make your own. 

Why This Recipe Works 

1. This is an ideal Instant Pot or Crockpot “dump recipe.” All the soup ingredients get added to the pot at once (no need to sauté). The ingredients cook together in the pot with plenty of flavorful spices. 
2. We used simple pantry staple ingredients that are traditionally used together in Mexican and Southwestern cooking – onions, beans, corn, cilantro, and avocado. 
3. Fresh toppings complement the warm soup, adding more texture and flavor. 
4. The Instant Pot liner can go in the dishwasher, making this easy recipe quick and easy to clean up too. 

Tips for Successful Taco Soup

• If you want to stretch this recipe further, feel free to add a third can of beans. You can use any kind you like but kidney, black, and pinto work best. 
• Don’t skimp on the toppings. They add a ton of flavor and texture. 
• You can make this easy taco soup in the crockpot or slow cooker if you prefer. Simply follow the instructions and cook on low high for 4 hours or low for 6. 

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Yield: Serves 4

Easy Taco Soup Instant Pot

Prep Time 5 minutes

Cook Time 2 minutes

Additional Time 30 minutes

Total Time 37 minutes

Easy taco soup takes just a few minutes to prepare in the Instant Pot - a true Instant Pot dump-and-go meal. This vegetarian taco soup recipe is easy, healthy, and delicious.

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Ingredients

Easy Taco Soup

• 1 large yellow or white onion
• 1 bell pepper (any color)
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz) red kidney beans, drained and rinsed
• 1 ½ cups frozen corn
• 4 cups of vegetable broth
• 1 tablespoon Taco Seasoning (I used Trader Joe's)*
• Salt and pepper to taste

Garnishes

• 1 lime quartered
• ½ cup grated Monterey Jack or White Cheddar
• ½ cup Fresh cilantro
• 1 Avocado, sliced
• Tortillas chips

Instructions

1. Wash and dice the onion and bell pepper.
2. Add all the ingredients to the instant pot (except the garnish), stir.
3. Close the lid, make sure it is set to its “Sealing” position, select manual high pressure and cook for 2 minutes. (it will take about 20 minutes for the pressure to rise and start cooking).
4. Let the pressure release naturally for 10 minutes and release the rest of the pressure. 
5. Open the lid carefully away from you. Taste and add salt and pepper if needed, or more taco seasoning.
6. Serve in a bowl and garnish with lime, cheese, avocado, and fresh cilantro. Serve with tortilla chips.

Notes

• If making this for small children, use less of the taco seasoning (if using store-bought) and don't use fire-roasted tomatoes, as it can get spicy depending on the seasoning.
• The soup can be kept in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months 

• Crockpot/Slow Cooker: Follow the instructions but set your crockpot to high for 3 hours or low for 6.
• Stretch this taco soup farther by adding an additional can of beans.
• If you like a very spicy soup, add more taco seasoning or some hot sauce when serving.
• I used fire-roasted tomatoes and corn (both from Trader Joe's) for extra smoky flavor but any is fine.
• This is a great VEGAN meal - just be sure to use dairy-free cheese or substitute nutritional yeast.
• Nutrition information was calculated without toppings. But don't skimp on them!

Homemade Taco Seasoning

You can double or triple the quantities of the spices, that way, you will have taco seasoning on hand when you need it.

2 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
1 tsp oregano

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1208mgCarbohydrates: 53gFiber: 10gSugar: 12gProtein: 14g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.