Instant Pot Plant-based Taco Soup
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 651kcal
Ingredients
- 1 small onion diced
- 1-2 cloves garlic crushed
- 15 oz. can black beans drained and rinsed
- 15 oz. can kidney beans drained and rinsed
- ½ cup dry lentils
- ¼ cup wild rice blend
- ½ cup frozen corn
- 15 oz. can diced tomatoes with juice
- 8 oz. can tomato sauce
- 2 oz. can diced green chilis
- 4 cups vegetable broth
- 1 Tbs. chili powder
- 1½ tsp. cumin
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. dried oregano
- ½ 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 all other ingredients to the pot and set pot to cook on high for 20 minutes.
- Do a quick release and serve.
Nutrition
Calories: 651kcal | Carbohydrates: 123g | Protein: 40g | Fat: 4g | Saturated Fat: 1g | Sodium: 1804mg | Potassium: 2231mg | Fiber: 39g | Sugar: 12g | Vitamin A: 2565IU | Vitamin C: 32mg | Calcium: 211mg | Iron: 15mg