This Instant Pot Taco Soup is vegetarian, gluten-free and filled with fibre and protein – make it for a busy weeknight or as meal prep!
How to make this recipe
- Add olive oil, onion, garlic, spices, diced tomatoes, beans, corn and vegetable broth to Instant Pot in that order.
- Pressure cook for 3 minutes.
- Stir in bell peppers and chickpea pasta and let it sit for 5 minutes.
- Ladle soup into bowls then top with jalapeno, cilantro and avocado.
- Serve and enjoy!
Ingredients and substitutions
- Olive oil – any neutral oil like grapeseed oil, sunflower oil or canola oil can be used to replace olive oil in this recipe.
- Yellow onion – white onion, sweet onions or shallots can be used in place of yellow onions.
- Garlic – use fresh or jarred minced garlic. Garlic powder is great in a pinch.
- Chili powder – cayenne pepper, paprika or taco seasoning can be used as a substitute.
- Cumin – curry powder, taco seasoning or ground coriander can be used as a replacement for cumin.
- Oregano – dried parsley, dried basil or Italian seasoning can be used as a substitute.
- Salt (to taste)
- Diced tomatoes – fresh tomatoes, tomato puree or tomato paste can all be used in place of diced tomatoes.
- Black beans – substitute with any beans of your choice like navy beans, kidney beans, etc.
- Corn – canned or frozen corn can be used in this recipe.
- Vegetable broth – use water with a vegetable bouillon cube instead of vegetable broth if in a pinch.
- Bell peppers – use some or all bell pepper colours in this recipe.
- Chickpea pasta – any gluten free pasta can be used instead of chickpea pasta. If you have no gluten intolerance, then use regular pasta instead.
- Jalapeno pepper (to garnish)
- Cilantro (to garnish)
- Avocado (to garnish)
Is chickpea pasta really better for you?
Storing and reheating
For any leftovers, store the soup in an airtight container or mason jar in the fridge once cooled to room temperature. The soup will last in the fridge for up to five days, making it a great meal prep recipe!
When ready to enjoy, reheat the soup in the microwave for about 2-3 minutes. Make sure to take the soup out at the mid-way point to stir.
Freezing the soup
Similarly to storing the soup, you will want to wait for the soup to cool to room temperature before freezing. Freeze a batch in meal prep containers, air tight glass bowls that have lids or mason jars. Since they're stored in individual servings this way, you can then pull them out for a last minute dinner idea.
If reheating the soup from frozen, be sure that the container is rated safe for freezer to oven use before beginning. Microwave the soup for 5-6 minutes on high. Make sure to pause half-way through the cook time to stir the soup.
If you prefer to let the soup thaw first, defrost in the fridge overnight and then microwave for 2-3 minutes.
More Instant Pot soup recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Instant Pot Taco Soup (Vegetarian + Gluten Free!)
- 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
- 1 (796mL) 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
- 1 box Chickapea Pasta, shells must be gluten free pasta
- 1 jalapeno pepper, sliced
- Cilantro for garnish
- 1 avocado, sliced
- 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.
- 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!