Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Before I jump into this recipe I must share where my heart is at. With the passing of Kobe Bryant and his daughter along with all the other passengers yesterday, I’d say it has been a very heavy, emotional past 24 hours. I’ve cried on and off and yesterday just felt dark. My heart goes out to his wife mourning the loss of her baby girl and her husband. No mother should ever feel the unfathomable pain she must be going through… I pray God wraps his arms around the families that have been broken. These situations really test our faith, I have so many questions. My heart goes out to each victim and the families affected.

Let this be a reminder to all of us to never take life for granted. Life is short, continue to cherish each moment and love with all your heart.

“The most important thing is to try and inspire people so that they can be great at whatever they want to do.” – Kobe Bryant

 Instant Pot Vegan 10 Bean Taco Soup

If I am being completely honest I have had this Jar of 10 bean mix in my pantry for MONTHS! I knew one day I would use it, I love beans. They are a wonderful source of protein and fiber and a great alternative to meat. Instant Pot Vegan 10 Bean Taco Soup has a similar texture to chili but the taste was better in my opinion!

This week I am really focusing on lower our meat consumption by eating more vegan and vegetarian meals. I can not say I will ever be a vegan again but maybe more like a flex-A-tarian, kind of just made that up but I love the way it sounds! 

This soup tastes amazing, my kids eat it with some crushed tortilla chips on top, and I like mine with some vegan sour cream, so yummy!!! 

How To Make Instant Pot Vegan 10 Bean Taco Soup

1. Rinse beans in a colander and set aside. 
2. Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
3. Add in taco seasoning and mix till combined. 
4. Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
5. Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
6. Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
7. Season with salt and pepper to taste, Enjoy!

Love instant pot soups recipes, also try Instant Pot Bean Potato & Kale Vegan Soup and Instant Pot Lemon Chicken Orzo Soup.

Yield: 5

Instant Pot Vegan 10 Bean Taco Soup

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Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Prep Time 5 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 tablespoons of avocado oil
• 1 1/2 cups diced carrots
• 1 1/2 half cups diced celery
• 1 1/2 cups diced white onion
• 4 garlic cloves, minced
• 2 tbsp taco seasoning (I used Trader Joe’s brand)
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (15 oz ) tomato sauce
• 2 cups 10 bean mix
• 2 quarts veggie broth ( can sub stalk)
• 1 vegan bouillon cube
• 1 cup orzo
• Salt & Peper to taste

Instructions

Rinse beans in a colander and set aside. 
Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
Add in taco seasoning and mix till combined. 
Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
Season with salt and pepper to taste, Enjoy!

Notes

Garnish with your favorite toppings! We enjoy tortilla chips, cheese, sour cream, and cilantro!

Have a picky eater, serve it with a quesadilla for dipping.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 371Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 422mgCarbohydrates: 65gFiber: 17gSugar: 9gProtein: 20g