Go Back Email Link
+ servings
Overhead shot of Vegetarian taco soup loaded up with avocado and shredded cheese
Print Recipe
5 from 1 vote

Instant Pot Taco Soup (Vegetarian)

Meatless Monday just got a whole lot more exciting with this instant pot taco soup that is quick, easy, and delicious. Load up all of your favorite toppings and make the soup to suit your and your family's tastes. Leftovers pack well for lunch the next day, and can also be frozen so you are ready to thaw and reheat on a busy night. Vegetarian and naturally gluten-free.
Prep Time10 mins
Cook Time15 mins
Coming to pressure20 mins
Total Time45 mins
Course: Soup
Cuisine: Anytime
Keyword: instant pot taco soup, taco soup, vegetarian taco soup
Servings: 8 serves
Calories: 126kcal


  • Pressure Cooker


  • 1 large onion yellow or red will work
  • 1 bell pepper color of choice
  • 1.5 cups corn kernels fresh, canned or frozen
  • 1.5 cup diced tomatoes fresh or canned (one can)
  • 1.5 cup red kidney beans or other bean of choice (one can)
  • 4 cups vegetable broth

Taco Seasoning

  • 2 teaspoons dried garlic powder
  • 1 teaspoon dried onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (leave this out if you don't like spice)
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Garnishes and Optional Extras

  • 1 lime quartered
  • ½ cup grated Monterey jack or other cheese of choice
  • ½ cup fresh chopped cilantro
  • optional extras: tortilla chips or strips, sliced avocado, sliced chili peppers or chili flakes, sour cream.


  • Wash the onion and bell pepper. Chop the onion finely and cut the bell pepper into small chunks about the size of half a thumb.
  • Add all of the ingredients to the instant pot (except the garnish), and stir well to combine.
  • Close the lid of the instant pot, and set it to the "sealing” position. Select manual high pressure and cook for 5 minutes. It will take about 20 minutes for the pressure to rise and start cooking.
  • Allow the pressure to release naturally for 10 minutes and then release the rest of the pressure manually.
  • Open the lid carefully.
  • Serve the soup into bowls and garnish with lime wedges, grated cheese, fresh cilantro and other toppings of your choice.


To cook in a slow cooker:
Follow the instructions in the recipe card and cook in the crockpot on low for 6-8 hours or on high for 3-4 hours;
To cook on the stove top:
Follow the instructions in the recipe card and instead of cooking on manual in the pressure cooker, cook in a big pot on the stovetop for about 25-30 minutes.
Store in an airtight container in the fridge for up to 5 days.
You can also freeze it for up to 3 months. 


Calories: 126kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 577mg | Potassium: 363mg | Fiber: 5g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 28mg | Calcium: 94mg | Iron: 2mg