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Two bowls of Instant pot vegan taco soup.
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5 from 8 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 minutes
Cook Time15 minutes
Pressure Release15 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American, Mexican
Servings: 8 servings
Calories: 387kcal
Author: Andrew 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

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