Instant Pot Taco Soup

This easy taco soup is a perfect vegetarian meal prep. As the weather gets colder, I love using a slow cooker or instant pot to make soups and stews; its a huge time saver during this busy season. This recipe is packed with nutrients, and is uses relatively inexpensive ingredients. See below for recipes using a slowcooker or instant pot!

Taco Soup

Recipe

Ingredients

• 1 onion, diced

• 1 tsp oil

• 1 bell pepper, diced

• 8 oz mushrooms, sliced

• 1 jalapeño, diced

• 2.5 cups vegetable broth

• 1 can crushed tomatoes

• 1 tbsp tomato paste

• 1/2 cup salsa

• 1 can black beans

• 1 can pinto beans (usually found in the Mexican aisle)

• 1 can corn

• 3/4 cup dried lentils

• spices:

  • 1/2 tsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp cumin

  • 1/4 tsp cayenne

  • 1 tsp each salt & pepper

• 1/3 cup heavy cream (can substitute for half and half, or plant based milk to make it vegan)

Steps

1. Sauté the onion in olive oil until tender, approximately 5 minutes. If using an instant pot, you can do this using the “sauté” setting. If using a slowcooker, do this in a pan on the stove.

2. Add the onions, and all other ingredients, except the heavy cream, into the instant pot or slow cooker. Stir to combine.

3. For instant pot, set to high pressure for 15 minutes. For slow cooker, set on high for 4-6 hours.

4. Once it is finished cooking, stir in the heavy cream.

5. Top with sour cream, guacamole, and corn chips