Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Taco Soup in the Instant Pot [Vegan/Gluten Free]

by Chelsea @ Make Real Food on February 17, 2015, 11 comments

Here’s the thing.  I’ve been making Taco Soup for.Ever. It was maybe the first meal I REALLY learned how to make after Nathan and I started living together.  At the time, we made it with meat, ranch dressing and broiled cheese on top.  Today taco soup has much more veggies, a lot less processed foods.  But – it’s even more delicious.  Taco Soup in the Instant Pot [Vegan/Gluten Free]I have the Taco Soup recipe on my blog already.  You can find it by clicking here.  This winter, though, I’ve gone for a simpler version – with ingredients that I almost always already have on hand.  The perfect meal to throw together when it’s way too cold to go to the store, but you want a nice delicious soup.   (P.S. – Get an Instant Pot here).

Taco Soup in the Instant Pot [Vegan/Gluten Free]You can change the recipe up however you’d like – it’s incredibly versatile.  I like mine one the smokey-spicy side, but you can adjust the seasonings to your liking.  It’s very forgiving, in a “love you forever” kind of way.  🙂 

Taco Soup in the Instant Pot [Vegan/Gluten Free]

I also made a video for you guys – because – well – you seem to like them, and I also love rambling to the camera.  🙂  

 

 

 

 

 Ready to make it?

Instant Pot Version - Taco Soup
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Ingredients
  1. 1 large onion, diced
  2. 3 - 4 cloves of garlic, minced
  3. 2 15 ounce cans of black beans, drained and rinsed
  4. 2 15 ounce cans of diced tomatoes, not drained
  5. 2 15 ounce cans of tomato sauce
  6. 2 12 ounce cans filled with water (I just filled up the diced tomato cans after I dumped in the tomatoes)
  7. 1 cup of frozen corn (or 1 can)
  8. 1 cup of frozen chopped spinach (fresh would probably work too)
  9. 1/4 cup of cilantro, diced (optional)
  10. 1 tablespoon paprika
  11. 3 tablespoons chili powder
  12. 1/2 tablespoon cumin
  13. A dash of chipolte chili powder (optional)
  14. 1 tablespoon chipolte hot sauce (optional)
Instructions
  1. Click the "Saute" button the instant pot
  2. Once it's warm, add the onion and garlic, sauteing until brown. Add a bit of water if it starts to stick.
  3. Once it's warm, click the "Cancel" button to stop the saute feature.
  4. Add all of the rest of the ingredients, stir well
  5. Close the lid. Turn the valve to "sealed". Click "Manual" and reduce the time to 3 minutes.
  6. Once the cycle is complete, let the pressure come down for at least 10 minutes before releasing (can let it completely naturally release)
  7. Stir well. Serve warm.
Notes
  1. The soup freezes incredibly well. Freeze in individual size containers and eat within 6 months.
  2. I like mine topped with tofutti and vegan cheese. I also enjoy eating it with tortilla chips.
  3. You can totally make this soup without an Instant Pot. Just saute the onion and garlic, add all the ingredients, and cook until it's all warm!! :)
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11 thoughts on “Taco Soup in the Instant Pot [Vegan/Gluten Free]

  1. Pingback: Taco Soup [Vegan/Gluten Free] - Make Real Food

  2. Making this tonite, but I can’t find 12 oz. cans of anything, and on your youtube video you mentioned and it shows 14.5/15 oz. cans. Is the 12 a typo? Thanks. Can’t wait to try this.

  3. I made this last night in my Instant Pot.
    It turned out just like the pictures and might very well be my new favourite soup.
    I want to post a link and my comments on Hip Pressure Cooking if this is okay?
    Great video, very clear, easy to follow, and quite charming. I am not vegan at the moment but recipes like these might just make it easier to stick to in future.

    Thank you
    Helen

  4. Pingback: Vegan Instant Pot Recipe- Hoppin John for a Happy New Year! | Forever Makeup

  5. Pingback: 25 Gluten Free Instant Pot Pressure Cooker Recipes - My Natural Family

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