Instant Pot Plant-based Taco Soup
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 619kcal
Ingredients
- 1 onion diced
- 3 cloves garlic crushed
- 2 15 oz. cans black beans drained and rinsed
- 2 15 oz. cans kidney beans drained and rinsed
- 1 cup dry lentils
- ½ cup wild rice blend
- 1 cup frozen corn
- 2 15 oz. cans diced tomatoes with juice
- 15 oz. can tomato sauce
- 4 oz. can diced green chilis
- 8 cups vegetable broth
- 2 Tbs. chili powder
- 1 Tbs. cumin
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. crushed red pepper flakes
- ½ tsp. dried oregano
- 1 tsp. paprika
- salt & pepper to taste
Instructions
- Set the Instant Pot to sauté and cook onion and garlic until soft. Add a bit of water if it sticks.
- Add remaining ingredients to the pot and set pot to cook on high for 20 minutes.
- Do a quick release and serve.
Nutrition
Calories: 619kcal | Carbohydrates: 116g | Protein: 38g | Fat: 3g | Saturated Fat: 1g | Sodium: 1763mg | Potassium: 1917mg | Fiber: 38g | Sugar: 8g | Vitamin A: 2360IU | Vitamin C: 19mg | Calcium: 153mg | Iron: 13mg