Piping Pot Curry · by Meeta Arora★ 4.9 (64)
Instant Pot Vegetarian Taco Soup
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 14%
CARBS 33G62% OF CAL
8G FIBER8G SUGAR16G OTHER
FAT 7G31% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian taco soup with black beans, corn, peppers, tomatoes, and jalapeños in vegetable broth. Pressure cooker-friendly and satisfying.
mainmexicansoupbeans🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon Olive Oil
- 1 cup Yellow onion (diced)
- 3 cloves Garlic (minced)
- 1 can Diced Tomatoes (14.5oz)
- 1 can Black beans (rinsed and drained, about 1 1/4 cups)
- 1.5 cup Corn (frozen)
- 1 cup Red Bell Pepper (diced)
- 1 cup Green Bell Pepper (diced)
- 1 Jalapeno (finely diced)
- 3 tablespoon Taco seasoning ((see notes for options))
- 1/2 teaspoon Salt (adjust to taste)
- 2.5 cup Vegetable Broth
- 1/4 cup Cilantro leaves (chopped, to garnish)
- Avocado (sliced or cut into small pieces)
- Cheddar Cheese (shredded (skip for vegan or use vegan cheese))
- Sour cream ((skip for vegan or use vegan greek yogurt))
- Tortilla chips ((skip for gluten-free))
- Red onion (diced)
- Jalapeno (sliced )
- Lime wedges
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 14%
CARBS 33G62% OF CAL
8G FIBER8G SUGAR16G OTHER
FAT 7G31% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 969mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 708mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 969MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.