Vegetarian Pressure Cooker Taco Soup

“This post has been sponsored by Pure Farmland. All thoughts and opinions are my own.”

This Vegetarian Pressure Cooker Taco Soup recipe is an easy weeknight dinner that’s full of all your favorite Mexican flavors! It has a wonderfully rich broth and is filled with fiber and protein for a hearty Meatless Monday your whole family will love!

There’s nothing quite like a warm bowl of soup on a chilly day, and this easy Vegetarian Pressure Cooker Taco Soup is the perfect definition of comfort in a bowl!

With the holidays in full swing, I’m all about quick and easy weeknight meals. My pressure cooker has been my saving grace these past few weeks, and this taco soup was by far my family’s favorite thing I made in it!

And would you believe me if I told you that it’s packed with protein and fiber even though it’s vegetarian and gluten free?

That’s right! I partnered with my friends over at Pure Farmland today, using their new line of Pure Farmland® Plant-Based Simply Seasoned Protein Starters to create this delicious and vegetarian version of our family’s favorite taco soup in a pressure cooker! And let me tell you—it’s a keeper recipe for sure!

The Best Vegetarian Taco Soup Recipe

Now, while my family is by no means vegetarian, we definitely like to change it up once in a while and eat a little less meat. This Vegetarian Pressure Cooker Taco Soup is perfect for those Meatless Mondays when you want to feed your family a meal that’s still hearty and full of protein even though it’s vegetarian.

We love Pure Farmland® ground protein starters because they are plant based, have a clean label, are made with natural flavors, and are a great source of protein. Also, they are dairy and gluten free and honestly taste amazing! My entire family had no idea there wasn’t real meat in the soup, and they even asked me what type of meat I used because it tasted so good!

We love shopping at Fred Meyer, our local Kroger store, for all of the ingredients in this soup because they always have excellent fresh produce! You can find Pure Farmland® Plant-Based Simply Seasoned Protein Starters in the refrigerated section of their grocery store because they are fresh and are best prepared fresh.

Pressure Cooker Taco Soup Ingredients

The real secret to the amazing flavor behind this Vegetarian Pressure Cooker Taco Soup is the rich and incredibly flavorful broth. What is the secret, you may ask, that makes it unique and sets it apart from other taco soups? Well, it’s a combination of things.

First, I use smoked paprika (among the other dry seasonings), which adds a subtle yet wonderfully smoky flavor to the broth.

Second, I add one packet of dry ranch dressing mix. While this is totally optional, it really adds incredible flavor to the soup!

Lastly, I used fire roasted diced tomatoes instead of the regular kind, which really rounds out the whole soup, giving the broth that wonderfully rich flavor with just the right amount of heat.

How to Make Taco Soup in a Pressure Cooker

The best part of this vegetarian taco soup is how quickly you are able to achieve that excellent flavor of a soup that has simmered on the stove for hours in just 15 minutes in your pressure cooker!

Simply start by browning the ground protein starters with some diced onion and jalapeno. Next, add in the garlic and seasonings and cook for an additional minute. Lastly, dump in the rest of the ingredients, seal the lid, and start cooking! Super easy.

Favorite Taco Soup Toppings

Now, to be honest, this soup is delicious just by itself. However, once you add on all of the toppings—it really becomes one of my all-time favorite soups! Some of our family’s favorite toppings for this Vegetarian Pressure Cooker Taco Soup include:

• Avocado
• Cilantro
• Lime juice
• Chopped green onions
• Plain nonfat Greek yogurt
• Shredded cheese
• Tortilla chips or fritos
• Pickled jalapeños
• Diced tomatoes
• Hot sauce

The options really are endless! Quick tip: we love to cut up yellow corn tortillas in strips and fry them to make our own homemade crunchy tortilla strips. So good!

More Great Soup Recipes

• Crockpot White Chicken Chili
• Butternut Squash Black Bean Turkey Chili
• Easy Homemade Minestrone Soup
• Creamy Tomato Tortellini Soup

I hope you enjoy this Vegetarian Pressure Cooker Taco Soup recipe as much as my family does! Click on the button below to add all of my 
recipe’s ingredients to your Fred Meyer or Kroger shopping cart today!

Vegetarian Pressure Cooker Taco Soup

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5 from 10 reviews

This Vegetarian Pressure Cooker Taco Soup recipe is an easy weeknight dinner that’s full of all your favorite Mexican flavors! It has a wonderfully rich broth and is filled with fiber and protein for a hearty Meatless Monday your whole family will love!

• Author: Chelsey @ The Saucy Fig
• Prep Time: 5 minutes
• Cook Time: 30-40
• Total Time: 45 minutes
• Yield: 18 servings (cups) 1x

Ingredients

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• 1 tablespoon extra virgin olive oil
• 1 sweet onion, diced
• 1 package Pure Farmland® Plant-Based Simply Seasoned Protein Starters
• 3 teaspoons chopped garlic
• ½ jalapeno, diced (optional)
• 4oz can fire roasted diced green chilis
• 1 ½ tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 packet ranch salad dressing and seasoning mix
• 64 oz. vegetable broth
• 2 cans black beans, drained
• 1 can pinto beans, drained
• 1 can great northern beans, drained
• 1 can kidney beans, drained
• 2 cans sweet corn, drained
• 1 can fire roasted diced tomatoes
• 1-2 limes, juiced
• ¼ cup chopped cilantro

Optional Toppings:

avocado, cilantro, limes, chopped green onions, plain nonfat Greek yogurt, shredded cheese, tortilla chips or fritos, pickled jalapeños, diced tomatoes, hot sauce

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Instructions

1. Set the pressure cooker to “Saute” and add olive oil.
2. Brown the ground protein starter, diced onion, and jalapeño.
3. Stir in the garlic and dry seasonings (except ranch packet).
4. Add the vegetable broth, canned diced green chili’s, and ranch packet. Stir and bring to a slight simmer.
5. Add drained beans and corn to the pot. Stir to combine.
6. Add the can of diced tomatoes to the pot but do not stir.
7. Cancel the “Saute” setting, place the lid on the pot, lock, and set the valve to “Sealed.”
8. Press the Pressure Cook/Manual button (or dial) and set for 5 minutes.
9. When the cooking cycle has finished, let the pot naturally release (sit undisturbed) for 10 minutes.
10. Turn the valve to venting to release the pressure. When the pin drops down, you can carefully open the lid facing away from you.
11. Add the cilantro and lime juice, stir, and serve with your favorite toppings!

Notes

*Ideas for making this recipe easier: You can use 3 tablespoons of prepared taco seasoning instead of the dry seasonings if you are looking to save time, however, I really love this combination—especially the smoked paprika!

*This makes a good amount of soup! I suggest freezing half for an easy dinner another night!

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