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    Home » Main Courses

    Instant Pot Vegan Taco Soup

    Published: Apr 2, 2020 · Modified: Sep 15, 2022 by Larisha Bernard · This post may contain affiliate links · 9 Comments

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    This delicious Instant Pot Vegan Taco Soup is full of flavor and so easy to make.  Can also be made on the stove or in a slow cooker. 

    When it’s cold outside, soup is the way to go.  This Instant Pot Vegan Taco Soup comes together so quickly and it’s packed full of so much flavor that it will instantly become a family favorite.

    It’s completely customizable too. That means that if you don’t want to use vegan meat crumbles, you could omit or even replace it with another can of beans.

    It means if you want to make it spicier or less spicier, that’s completely too.

    And it also means that if you don’t have an instant pot, we are including instructions for how to make it on the stove or even in a slow cooker.

    No matter how you prefer to make this, it’s a clear winner all around and a huge hit at parties too.

    If you tailgate for sports games or take soup with you out on the snowboarding trails, it would be perfect packed in a thermos too.

    The options are unlimited here and all we know, is that it’s going to be a hit with your family and friends.  

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    What ingredients do I need to make Instant Pot vegan taco soup?

    This recipe doesn’t take a lot of ingredients and some are completely optional depending on your preferences or allergens: 

    The full amounts and detailed instructions are listed in the printable recipe card below. 

    • Vegetable Stock
    • Beefless Ground Crumbles
    • Garlic
    • Red Onion
    • Green Pepper (other color bell peppers work too)
    • Taco Seasoning
    • Fire Roasted Tomatoes
    • Tomatoes and Diced Chilis (canned)
    • Kidney Beans
    • Black Beans
    • Pinto Beans
    • Corn
    • Jalapeno, optional 

    Plus, any additional toppings that you may want.  We’ve listed some below in the printable recipe card. 

    How do you make Instant Pot vegan taco soup?

    This recipe is so easy to make, you’re going to love it.

    First, chop the onions, garlic, and pepper.

    Then, you are going to add ¼ cup vegetable stock to your instant pot. Turn on the saute method. 

    Once hot, add in the onions and pepper and cook about 3 minutes until soft.  Add in the garlic and vegan meatless crumbles (or mushrooms) and cook for 3-4 minutes, stirring occasionally.

    Turn off the saute method.

    Add all the remaining ingredients, including the rest of the quart of vegetable stock. Stir together gently. 

    Put your instant pot lid onto the body and close the lid.  Make sure that the pressure valve is sealed. 

    Then, press manual and cook on high pressure for 15 minutes. When the time goes off, let the pressure naturally release for 10 minutes, then release via Quick Release.  *If you are not sure about this, please read your manual. 

    Serve with any optional toppings.

    *see recipe card below for additional details on cooking in the slow cooker or on the stove.

    Can I prep this vegan taco soup ahead of time?

    Once made, let cool completely.  You can store it in an air tight container in the fridge for up to a week or you can put into freezer bags and store in the freezer for up to 3 months.

    Is this Vegan Taco Soup Top 8 Allergen Friendly?

    The only ingredients that you need to be mindful of for allergens are the beefless crumbles and the taco seasoning. 

    Sometimes taco seasoning has added dairy or gluten, so ensure that the one you pick up is indeed vegan and gluten free. (We liked the one from Trader Joe’s)

    Most beefless crumbles are made from gluten. So you should pick one that does not contain gluten, like Beyond crumbles that are made with pea protein. You also have the option to completely omit the beefless crumbles.  

    What other vegan soups should I try?

    Soups are perfect warming, comfort foods. Warmth and filling meals is what we crave when it’s colder outside. 

    Naturally, we want more of those delicious recipes at out fingertips and we are happy to oblige those needs. 

    If you are looking for more vegan soup recipes you should try our: 

    • Vegan Apple Chili 
    • Vegan Sweet Potato Chili 
    • Loaded or Not – Vegan Potato Soup
    • Vegan Butternut Squash Soup
    • Vegan Cream of Mushroom Soup (Condensed and Soup versions)
    • Vegan Lentil Soup

    Also, definitely try pairing this butternut squash soup with a vegan grilled cheese or a vegan cornbread. 

    Pin this Instant Pot Vegan Taco Soup for Later:

    Print Recipe
    5 from 6 votes

    Instant Pot Vegan Taco Soup

    This delicious Instant Pot Vegan Taco Soup is full of flavor and so easy to make.  Can also be made on the stove or in a slow cooker. 
    Prep Time15 mins
    Cook Time15 mins
    Pressure Release15 mins
    Total Time45 mins
    Course: Main Course, Soup
    Cuisine: American, Mexican
    Servings: 8 servings
    Calories: 387kcal
    Author: Larisha Bernard

    Equipment

    • 6qt Instant Pot

    Ingredients

    • 1 quart low sodium vegetable stock , divided
    • 1 red onion, diced
    • 1 green pepper, diced (other colors bell pepper work)
    • 1 jalapeno, OPTIONAL, deseeded, diced (only if you want spicy)
    • 8 cloves garlic, minced
    • 10 oz beefless ground crumbles (can sub for 8oz sliced mushrooms)
    • 1 package taco seasoning *only add half if you don't want spicy
    • 2 14.5oz cans fire roasted tomatoes
    • 1 can diced tomatoes and chilis (Rotel)
    • 1 15oz can kidney beans, drained and rinsed
    • 1 15oz can black beans, drained and rinsed
    • 1 15oz can pinto beans, drained and rinsed
    • 1 15oz can corn, drained and rinsed

    Optional Topping Ideas

    • Tortilla Chips
    • Vegan Sour Cream
    • Vegan Cheese
    • Avocado slices or cubes
    • Green Onions
    • Cilantro
    • Salsa
    • Pickled or Fresh Jalapeños

    Instructions

    • Chop the onions, garlic, and pepper.
    • Add ¼ cup vegetable stock to instant pot. Turn on the saute method. 
    • Once hot, add onions and pepper and cook about 3 minutes until soft. 
    • Add garlic and vegan meatless crumbles (or mushrooms) and cook for 3-4 minutes, stirring occasionally.
    • Turn off the saute method.
    • Add all the remaining ingredients, including the rest of the quart of vegetable stock. Stir together gently. 
    • Put instant pot lid onto the body and close the lid.  Make sure that the pressure valve is sealed. 
    • Press manual and cook on high pressure for 15 minutes.
    • When the time goes off, let the pressure naturally release for 10 minutes, then release via Quick Release.  *If you are not sure about this, please read your manual. 
    • Serve with any optional toppings.

    Video

    Notes

    *See post for notes about Top 8 Allergy Free variation
    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
    Slow Cooker Method
    Heat ¼ cup vegetable stock in a skillet and saute the onions, pepper, garlic and beefless crumbles (or mushrooms).  Then add to the slow cooker with all remaining ingredients. Cook on low for 4 hours. Serve with additional Toppings. 
    Stove Top Method
    In a dutch oven or heavy bottom stock pot, heat ¼ cup vegetable stock in a skillet and saute the onions, pepper, garlic and beefless crumbles (or mushrooms) for about 4-5 minutes.  Then add all remaining ingredients. Cover and cook on medium low for 30-45minutes. Serve with additional Toppings.

    Nutrition

    Serving: 2cups | Calories: 387kcal | Carbohydrates: 67g | Protein: 28g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1183mg | Potassium: 1209mg | Fiber: 19g | Sugar: 10g | Vitamin A: 1310IU | Vitamin C: 26mg | Calcium: 105mg | Iron: 7mg

    Let’s see your creations!
    Share to Instagram and tag us @makeitdairyfree so we can see and share it!

    This post was originally published on 1/10/2020 and updated on 4/2/2020.

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    Reader Interactions

    Comments

    1. Jackie

      December 11, 2022 at 10:32 pm

      This recipe is excellent! My family requested that I add this to the regular rotation.
      I used TVP soaked in water and taco seasoning👌🏻

      Reply
      • LarishaBernard

        December 14, 2022 at 1:17 pm

        So glad that your family loves it!

        Reply
    2. Martha

      December 27, 2020 at 6:40 pm

      Excellent recipe…I served it the same way I serve my favorite chili recipe…1/4-1/2 cup of rice on the bottom of the bowl (long grain brown rice for chili, yellow rice for taco soup)…Ladle soup on top and garnish with dairy free cheddar shreds. So good! Thank you for sharing!

      Reply
      • LarishaBernard

        December 27, 2020 at 9:54 pm

        So glad that you enjoyed it!

        Reply
    3. Michelle

      February 18, 2020 at 7:03 pm

      5 stars
      This was delicious! My whole family enjoyed this!

      Reply
      • LarishaCampbell

        February 22, 2020 at 10:27 am

        We are so happy that your family enjoyed! Thank you for letting us know! We appreciate you taking the time to tell us

        Reply
    4. Michelle

      February 18, 2020 at 6:58 pm

      5 stars
      This was delicious! My whole family enjoyed it!

      Reply
    5. anna

      January 14, 2020 at 5:27 am

      5 stars
      This soup is very tasty. You’re a fantastic cook.

      Reply
      • LarishaCampbell

        January 14, 2020 at 12:47 pm

        Thank you

        Reply

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