Vegetarian Taco Soup in the Instant Pot

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Image shows blue-rimmed bowl of Diabetic Herbivore's vegetarian taco soup with a silver spoon sticking out of it.
Photo courtesy of Rebecca Dugas (c) 2018. All rights reserved.

One of our favorite Instant Pot recipes is vegetarian taco soup! It’s tasty, relatively low carb, and works well for lunch, dinner, or as a potluck contribution or party dish. It’s also pretty quick and easy, which is so important in our house, especially during the week.

This dish is also great for the kids and for game night. You can eat it either with a spoon or with scoops (depending on your maximum carb allowance).

Ingredients for Vegetarian Taco Soup Are Usually in the Cupboard

Most of the ingredients I keep on hand, though there’s one item that’s hard to find. I don’t like spicy-hot foods, so I stock up on mild salsa con queso dip whenever I can find it; not many stores carry it. I especially like the Taco Bell brand of mild queso dip.

This recipe is mostly black beans, corn, diced tomatoes, and queso, but you can add in onion, and non-meat ground beef (I prefer the Gardein variety), if you like. We’ve tried it with and without the beefy crumbles, and we like it both ways. The crumbles do give this soup more substance. If I don’t feel like having the crumbles (or I don’t have any on hand), I might add a second can of black beans or a can of kidney beans.

The soup is seasoned with taco spices and powdered ranch dressing, which helps mellow out the flavors a bit and adds a rich, creaminess.

The Instant Pot is Perfect For Vegetarian Taco Soup

Image shows vegetarian taco soup by Diabetic Herbivore in an Instant Pot with a ladle sticking out of it.
Photo courtesy of Rebecca Dugas (c) 2018. All rights reserved.

The Instant Pot makes this dish super simple. If you’re using onion and/or beefy crumbles, you just saute them first. Then you add all the other ingredients, stir it, and set it on Slow Cook for two or three hours. Once it’s heated through, it’s ready to eat!

I eat it with guacamole and my husband prefers sour cream. Just add one or both of these after you serve it, and dinner is done!

Vegetarian Taco Soup in the Instant Pot

Author: Rebecca Dugas | Diabetic Herbivore
Prep Time:
10 minutes
Cook Time:
3 hours
Total Time:
3 hours 10 minutes

Nutritional Info

Total Carbs 37.2gFiber 8.4gNET Carbs 28.8gProtein 29g
Image shows bowl of soup with spoon in the background, in the foreground is the title "Vegetarian Taco Soup in the Instant Pot" in white letters over a blue background. is in white letters at the bottom

Vegetarian Taco Soup is an easy recipe for the Instant Pot (or slow cooker) that’s a low carb dinner or potluck option everyone will love, even the kids!


1 can black beans, drained and rinsed1 can sweet corn, drained and rinsed1 can diced tomatoes, DON’T drain1 onion, chopped1 bag of vegetarian beefy crumbles3 T taco spices3 T Ranch dressing powder1 15 oz jar of salsa con queso


Set Instant Pot to Saute and cook up the onions and beefy crumbles, if you’re using them.

Change setting on the Instant Pot to Slow Cook and set for three hours on the high or middle heat setting.

Add in all of the rest of the ingredients and mix well.

Serve with sour cream and guacamole (optional) and either spoons or chip scoops.

 Optional Modifications

Add an extra can of black beans or a can of red kidney beans instead of the meatless beefy crumbles.


The nutritional info listed here includes onion and Gardein Ultimate Beefless Ground.

These amounts were figured using

© Rebecca Dugas 2018 All Rights Reserved

Written by Rebecca Dugas

I am the original Diabetic Herbivore. I created this site to help others who live with diabetes and have chosen a plant-based diet to find recipes, resources, education, and support. The information here will also be helpful to anyone who chooses to eat more low carb and/or more vegetables. I believe we all should be able to feel full and satisfied no matter what food choices we make, or for whatever reason we make them.


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