5 from 12 votes
Instant Pot Taco Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
This Instant Pot Taco Soup is a delicious vegetarian, gluten-free version that is filled with fiber and protein - make it for a busy weeknight dinner or enjoy it as your weekly meal prep!
Course: Soup
Cuisine: Mexican
Servings: 4
Author: Taylor Stinson
  • 1 tbsp olive oil
  • 1 medium-sized yellow onion, diced
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 24 ounces can Diced tomatoes
  • 1 can Black beans, rinsed and drained
  • 1 cup frozen corn
  • 6 cups vegetable broth
  • 1 each red, yellow and green pepper, diced
  • 8 ounces Chickapea Pasta, shells
  • 1 jalapeno pepper, sliced
  • Cilantro for garnish
  • avocado, sliced
  1. Add olive oil, onion, garlic, spices, diced tomatoes, beans, corn and vegetable broth to Instant Pot in that order. Cook on high pressure for 3 minutes, then do a quick release of the pressure.

  2. Stir in bell peppers and Chickapea Pasta, then let sit for 5-10 minutes. Ladle into bowls then top with jalapeno, cilantro and avocado. Serve and enjoy!