Three Bean Vegetarian Taco Soup (In Instant Pot)

It’s (taco) soup season

With the colder temperatures, I have been making this three bean vegetarian taco soup almost weekly. It’s so easy to make, all you do is throw all the ingredients in your Instant Pot, set it for 15 minutes and step away.

This three bean vegetarian taco soup makes for the best meal prep. If I was just making this for myself, I could easily get 5-6 good meals with this. However, in our household, it usually lasts for dinner and lunches the next day.

Ingredients you need for three bean vegetarian taco soup

I think my favorite part about this soup is that I usually have 90% of the ingredients already in my pantry. At the beginning of covid I bought so many different canned beans, corn and lentils and this recipe helps me use them all up! If you’re still going through that stash (no judgement here!) then definitely print this recipe out! What you’ll need:

• 1 can black beans
• 1 can pinto beans
• 3/4 cup of red lentils (dried)
• 1 can corn
• 1 cup of diced onion
• 1 red bell pepper, diced
• 1 15oz can of crushed fire roasted tomatoes
• 1 tablespoon tomato paste
• 3 cups of veggie broth
• 1tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• salt, to taste
• 1/2 cup of nutpods original or heavy cream of choice
• Toppings: cheese, sour cream, red onion, jalapeños, cilantro, lime juice and tortilla chips

How to make three bean vegetarian taco soup

My absolute favorite part of this soup is how easy it is to make. With a full time job and trying to get this blog off the ground, my weeknights are packed. I love that it takes me less than 10 minutes to get all the ingredients in my Instant Pot and then it cooks while I finish up work for the day.

1. Throw all the ingredients (minus nutpods and toppings) in the instantpot and cook on high pressure for 15 minutes, use natural release. Note: It will take about 15 minutes for the Instant Pot to come to pressure and then another 15 for it to release.
2. Add in nutpods or cream, stir well
3. Top with all the good stuff!
4. Enjoy!

Note: If you don’t have a pressure cooker, you can make this on the stove or in a slow cooker. While I have not tried it, I would assume it would take about 4 hours for the lentils to cook through.

Looking to buy a pressure cooker? I got mine off Amazon here

Please let me know how this recipe turns out for you in the comments! I hope you love this recipe as much as I do and becomes a staple for you!

Looking for more meal prep or lunch ideas? Try out my Elote Kale Salad

Three Bean Vegetarian Taco Soup (In Instant Pot)

This three bean vegetarian taco soup is so easy to make. Just throw all the ingredients in your Instant Pot and you have a flavorful and healthy dinner ready in under an hour!

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Dinner, Main Course, Soup

Cuisine Mexican

Servings 4

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 1 can black beans
• 1 can pinto beans
• 3/4 cup of red lentils dried
• 1 can corn
• 1 cup of diced onion
• 1 red bell pepper diced
• 15 oz can of crushed fire roasted tomatoes
• 1 tablespoon tomato paste
• 3 cups of veggie broth
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• salt to taste
• 1/2 cup of nutpods original or heavy cream of choice
• toppings: cheese sour cream, red onion, jalapeños, cilantro and tortilla chips

Instructions

 

• Throw all the ingredients (minus nutpods and toppings) in the Instant Pot and cook on high pressure for 15 minutes and natural release
• Add in nutpods or cream
• Top with all the good stuff!
• Enjoy!

Notes

• If you don’t have an Instant Pot or Pressure Cooker you can make on stove or slow cooker. 

Keyword dinner, healthy, vegan, vegetarian

Tried this recipe?Let us know how it was!