Vegan Instant Pot Creamy Taco Soup

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This vegan and gluten free creamy taco soup is an easy dinner recipe your family is sure to love. It tastes amazing and can be made in the Instant Pot in under 20 minutes. This warm and savory soup is perfect for busy fall weeknights. I hope you enjoy! 

Ingredients

• * I use my Instant Pot in this recipe. If you don’t already have a pressure cooker I highly suggest you get one. It’s amazing. 
• Vegetable Broth 
• Plant based meat: I use Impossible Meat. This is optional depending on your preference. The recipe tastes great with or without it. If you are new to going plant based then this is a great alternative and gives you that “meaty” texture. 
• Can of Pinto Beans: rinsed and drained
• Can of Black Beans: rinced and drained
• Can of Corn: rinsed and drained
• Can of Diced tomatoes and green chilis : do not drain.
• Taco Seasoning packet
• Onion Powder
• Salt
• Pepper
• Vegan Cream Cheese Alternative
• Vegan Cheddar Shreds: To mix in with the soup as well as the top.
• Tortilla chips: for garnish

How to Make Vegan and Gluten Free Creamy Taco Soup in the Instant Pot

*I prefer to use my Instant Pot , but this recipe can also be made on the stovetop if desired.

In a medium skillet, brown your vegan meat alternative until cooked through.

While your plant based meat is browning, spray the liner of your instant pot with cooking spray to prevent sticking. 

Pour in vegetable broth, diced tomatoes and chilis, pinto beans, black beans, corn, packet of taco seasoning, onion powder, salt, pepper, vegan cream cheese alternative, and vegan cheddar shreds into instant pot. Add in browned meat alternative and stir together well.

Seal the lid and set instant pot to sealed on high pressure for 15 minutes. When finished cooking CAREFULLY release pressure. Let sit for at least 5 minutes and stir well.

Pour into bowls and top with tortilla chips and extra vegan shreds. Serve and enjoy!

Vegan Taco Soup in the Instant Pot

Lindsey Tracy

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Course Main Course, Soup

Equipment

• Pressure Cooker This could also be made on the stovetop if desired.

Ingredients

  

• 12 oz Impossible burger made from plants
• 32 fl oz vegetable broth
• 15 oz pinto beans
• 15 oz black beans
• 15 oz can of corn
• 10 oz can of diced tomatoes and green chilis
• 1 packet of taco seasoning
• 1 tsp onion powder
• 8 oz vegan cream cheese
• 8 oz vegan cheddar shreds
• Tortilla chips for topping

Instructions

 

• In a medium skillet, brown your vegan meat alternative until cooked through. 
• Spray inside liner of instant pot with cooking spray.

  Pour in vegetable broth, cream cheese, corn, black beans, pinto beans, diced tomatoes and chilis, taco seasoning, onion powder, salt, pepper, and 3/4 cup of vegan cheddar shreds, and cooked vegan meat alternative. Stir together well.
• Set pressure cooker to 15 minutes on high pressure. When finished cooking release pressure CAREFULLY, and allow to sit for 5 minutes before opening.
• Stir together well and serve into bowls. Top with tortilla chips and extra vegan cheddar shreds.

  Enjoy!