I love this soup so much! If you wanted to add rotesserie chicken or cooked ground meat, you totally could. However, this soup doesn't need it in my opinion because it's packed with plant protein: black beans, pinto beans, kidney beans AND lentils! It's also fairly easy because you basically dump cans of yumminess and let the Instant Pot do the cooking. YES PLEASE! I'm also the garnish queen, so I highly recommend adding ALL the recommending toppings. This recipe is also a great meal prep option because it makes a large batch.
Best Vegan Instant Pot Taco Soup
(serves 6-8)
1 32oz Vegetable Stock
1 green bell pepper, diced
1 small red onion, diced
1 tbs + 1/2 tbs cloves of garlic, minced
1 can black beans, rinsed & drained
1 can pinto beans, rinsed & drained
1 can kidney beans, rinsed & drained
1 can brown lentils, rinsed & drained (recommend Simple Truth)
2 cups frozen sweet corn (or canned corn, rinsed & drained)
28 oz can fire roasted tomatoes ( recommend Muir Glen)
1 can Rotel (original)
1 packet of taco seasoning
Salt to taste
Recommended toppings: lime wedges, tortilla strips, green onions, cilantro, avacado slices, vegan sour cream, vegan cheddar shreds
Directions:
Turn Instant Pot on Saute mode. Add 1/4 cup vegetable stock and let it warm up. Add pepper and onions, stirring occasionally, and saute for 3 minutes. Add garlic and cook for another 3 minutes, stirring occasionally. Turn off the saute mode.
Add all the remaining ingredients, including the rest of the vegetable stock. Make sure you pay attention to which cans need to be drained & rinsed. I dump all the beans in a strainer all together to make it easy. Gently stir it all together.
Put instant pot lid on & close. Make sure that the pressure valve is sealed. Press Manual and cook on high presure for 15 minutes.
When the timer goes off, let the pressure naturally release for 10 minutes, then do Quick Release.
Be careful because the soup will be really hot. Serve with any additional toppings of choosing. I recommend them ALL! You can store this in your refrigerator for up to 4 or 5 days. I'm sure it would freeze well, too.
Author: Stephanie Brown, dinnerpartyofthree
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