Instant Pot Taco Soup (Vegetarian + Gluten Free!)
This Instant Pot Taco Soup is a delicious vegetarian, gluten-free version that is filled with fibre and protein - make it for a busy weeknight dinner or enjoy it as your weekly meal prep!
Servings: 4 servings
- 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
- 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!
Calories: 430kcal | Carbohydrates: 74g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 921mg | Potassium: 620mg | Fiber: 18g | Sugar: 8g | Vitamin A: 2650IU | Vitamin C: 205.4mg | Calcium: 40mg | Iron: 1.6mg