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

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