INSTANT POT TACO SOUP (VEGETARIAN + GLUTEN FREE!)

This Instant Pot Taco Soup is a delicious vegetarian, gluten-free version that is filled with fibre and protein - make it for a busy weeknight dinner or enjoy it as your weekly meal prep!

Ingredients

• 1 tbsp olive oil
• 1 medium-sized yellow onion, diced
• 2 cloves garlic minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp salt
• 1 (796mL) can Diced tomatoes
• 1 can Black beans, rinsed and drained
• 1 cup frozen corn
• 6 cups vegetable broth
• 1 each red, yellow and green pepper, diced
• 1 box Chickapea Pasta, shells
• 1 jalapeno pepper, sliced
• Cilantro for garnish
• 1 avocado, sliced

Instructions

• Add olive oil, onion, garlic, spices, diced tomatoes, beans, corn and vegetable broth to Instant Pot in that order. Cook on high pressure for 3 minutes, then do a quick release of the pressure.
• Stir in bell peppers and Chickapea Pasta, then let sit for 5-10 minutes. Ladle into bowls then top with jalapeno, cilantro and avocado. Serve and enjoy!

Recipe from thegirlonbloor

Share this post