Instant Pot Taco Soup is a delicious meal that you can make in your instant pot or on the stove pot. Either way yields delicious results!
Instant Pot Taco Soup (+ StoveTop Directions)
Whether you are a big fan of your Instant Pot (affiliate link) or a fan of just cooking on the stove top. This Instant Pot Taco Soup can be made a variety of ways and is delicious either way!
I love that if you use your instant pot for this meal, once you get all the ingredients into the instant pot and let the pressure rise, you just have 15 minutes to wait.
Not bad for a quick meal that will satisfy the entire family.
This easy taco soup has become quite the staple in our home, no matter what the outside weather is doing. It really is a family favorite because it’s a one pot soup that we all love the taste of.
I continuously wonder why it took me so long to get my own Instant Pot..and now I’m wondering if I should have two. Think how much more Instant pot soup I could make it I had another one!
But in all seriousness, this soup is really easy to make in the pressure cooker. Crazy easy.
This Instant Pot Taco Soup recipe is so flexible, you can easily make it vegan. Just omit the cheese! Perhaps you add some avocado slices to the top to add a level of creaminess. Plus, avocado is such a good fat to add to your diet.
This is one of the tastiest vegetarian recipes that I just love to make.
Looking for more gluten-free soups and recipes? You’ll lose these options as well:
- Gluten Free Air Fryer Eggplant Parmesan
- Gluten Free Mushroom Quiche
- Hot Corn Dip; Dairy Free and Gluten Free
Can you add ground beef and onions to this pressure cooker taco soup?
It’s always an option to add in meat if your household eats meat. Just because my site is vegetarian doesn’t mean that these recipes can’t be altered to fit your families eating habits.
What kind of beans can you add to this vegetarian instant pot recipe?
All the beans! Black beans, kidney beans…you name it. You can even throw in some green beans if you want to really get some looks from your family. The more beans and veggies, the heartier and tastier it becomes.
Toppings galore!
I love topping this Taco Soup with crushed tortillas. Don’t have any tortillas, crunching up a hard shell taco does the same thing!
Even better than that, you can add corn chips, some cheese or even some more diced tomatoes or onions.
If you are looking for a starter to serve before this recipe is on your table, I suggest these Gluten-Free Chip and Guacamole Bites from My Gluten-Free Kitchen!
Vegetarian? Or maybe wondering more about vegetarian life or meatless cooking? There are several different types of vegetarians.
Basic types of vegetarians are:
- Lacto-Ovo Vegetarian
- Lacto Vegetarian
- Ovo Vegetarian
- The Flexitarian
- PescoVegetarian
- Pollo-Vegetarian
If you want to read more about the different types of vegetarians, you can visit our vegetarian educational posts.
Pin this Instant Pot Taco Soup for later:
After one bite, I think you’ll agree with me that this Taco Soup is delicious! Let’s get to this recipe! Are you ready?
Hungry?
- 1 c diced onion
- 1 bell pepper diced and deseeded
- 3 T oil
- 4 c vegetable broth
- 18 oz crushed tomatoes
- 1 can of pinto beans drained and rinsed
- 1 can of black beans drained and rinsed
- 1 c lentils optional
- 1/2 c frozen corn
- 1 T Taco Seasoning make sure its gluten-free
- 1 c shredded cheese
- Put your instant pot to saute mode. Add in onion, pepper and oil. Saute until veggies are soft.
- Add remaining ingredients except cheese.
- Put lid on Instant Pot, Use the manual mode, select pressure, high pressure and 15 minutes.
- Once 15 minutes has passed and the Instant Pot beeps, carefully move the valve to release the pressure.
- Once released, open the pot, stir in cheese.
- Pour into bowls and top with your favorite garnish, such as tortilla chips, cilantro, green onions, sour cream, etc
- ENJOY!
Stove Top Directions: In a pot over medium heat, add oil. Next add onion and pepper and saute until soft. Next add remaining ingredients, except cheese. Bring to a bowl. Then reduce heat to a simmer. Simmer soup for 25 minutes or until lentils are cooked and soft. Stir in cheese and serve!
Did you make this recipe?
Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!Easy peasy! We are working to add an instant pot recipe a month to our site. Please follow along and keep up with our instant pot recipes. You can also find more soup recipes and other gluten-free recipes in our recipe index!
Let’s talk! Leave me a comment below if you love Taco Soup! Tell me what your favorite topping for this soup would be. Are you thinking cheese, sour cream, green onions, cilantro, etc?
Jeana says
This looks delicious! I pinned the recipe so I can try it once I buy an Instant Pot 🙂
Laura says
You do not necessarily need an instant pot to make this. I just made it in a regular pot and it came out delicious.
Thank you, Cindy, for easy and delicious recipes you share with us. I’m just going down the list and making them all one day at a time 🙂
Cindy says
Fantastic, glad the stove top directions were easy and delicious for you! Love it when a recipe can be made a few different ways and still taste amazing!! 🙂
Tiffany Haywood says
I love that you included Stove Top instructions! My friend has been telling me I need an instapot for months now. I may need to add it to my Christmas Wish List.
roxy says
thanks so much for sharing! i am new to the instant pot world AND a vegetarian. so i’ll definitely be rocking this soon!
Dog says
That is one fantastic Instant Pot meal! I always look for new recipes I can try in my Instant Pot and I will surely try this taco soup recipe of yours. Delicious soup in 15 minutes. Wow.
Lily Ashley says
This looks delicious. We love trying new recipe and I will ask my mom’s help to do this soup. Thanks for sharing the recipe.
Elizabeth O says
Whoa!! This taco soup looks so delightful and really tempting. I really love to try some healthy and veggie recipe like this. I am looking forward to trying this taco soup recipe.
Joan Kurash says
How about making this in crockpot? Any special instructions?
Cindy says
Hi Joan! I would saute the veggies first, then put all ingredients into the crockpot except the cheese. Then cook on low 4-6 hours (can probably stretch longer if you need but might need to add more liquid) Then when ready to eat stir in the cheese. That’s how I would try it and adjust from there. Its a delicious soup, I hope that you enjoy!
Seema says
I would like to make this soup- two quick questions-1) if I had the 1 cup of lentils- which one would go best, and then do I need to adjust the liquid to account for the additional lentils 2) can a non-gluten free taco seasoning be used also. your other recipes are fabulous- been wanting to try this one for a while and this Sunday is it
Cindy says
Sorry for my delay in response, I was out of town! Thank you for the sweet compliment on my other recipes! I hope that you love this one too! We sure do! You can use any type of taco seasoning. The gluten-free note is just for those who need it. Gluten often hides in taco seasoning, but if you don’t have to worry about gluten, any type will do! I am not 100% sure on the lentils as far as adjustments. Any type should work, you don’t need to presoak. I did some searching and it appears that it takes about 15 minutes on high pressure for lentils so that falls in line with the timing of this recipe (yay!) All the other pressure cooker soup recipes that I just looked up that had lentils also had 4 c of liquid. So I think the liquid would be fine, but if you want to error on the safe side you could bump it up by 3/4 of a cup. Then I would natural release this recipe in the IP for 10 minutes. Then once its open if its too liquidy you could use the saute option to really warm it up (while stirring a lot) to help “heat out” some of that liquid. If you are making on the stove, that is easier to “eye ball’ the amount of liquid needed. Are you adding beans too? or just lentils? Can’t wait to hear about it 🙂