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Instant Pot Taco Soup
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4.69 from 60 votes

Instant Pot Taco Soup (Vegetarian + Gluten Free!)

This Instant Pot Taco Soup is a great option for busy weeknights with all your favourite taco toppings and gluten-free chickpea noodles.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: American, tex mex
Servings: 4 servings
Calories: 430kcal
Author: Taylor Stinson

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

You can use any kind of gluten-free pasta but chickpea noodles provide added protein.
Leave out the jalapeno garnish if you don’t like spice.
Store this soup in the fridge for up to 5 days then reheat in the microwave for 2-3 minutes.
Freeze this recipe in mason jars or airtight glass containers for a quick and easy dinner idea.

Nutrition

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