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!
avocado, cilantro, limes, chopped green onions, plain nonfat Greek yogurt, shredded cheese, tortilla chips or fritos, pickled jalapeños, diced tomatoes, hot sauce
Set the pressure cooker to “Saute” and add olive oil.
Brown the ground protein starter, diced onion, and jalapeño.
Stir in the garlic and dry seasonings (except ranch packet).
Add the vegetable broth, canned diced green chili’s, and ranch packet. Stir and bring to a slight simmer.
Add drained beans and corn to the pot. Stir to combine.
Add the can of diced tomatoes to the pot but do not stir.
Cancel the “Saute” setting, place the lid on the pot, lock, and set the valve to “Sealed.”
Press the Pressure Cook/Manual button (or dial) and set for 5 minutes.
When the cooking cycle has finished, let the pot naturally release (sit undisturbed) for 10 minutes.
Turn the valve to venting to release the pressure. When the pin drops down, you can carefully open the lid facing away from you.
Add the cilantro and lime juice, stir, and serve with your favorite toppings!
*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!