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!

Step 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.

Step 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!

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 This 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.

Check out a couple of our other Instant Pot soups below!