Last Updated on
Comforting and wholesome Gluten-free,Vegetarian Nacho Soup recipe in Instant Pot and Stove-top Pressure Cooker
Winters are here so is the time to have some comforting wholesome meals that are filling and nutritious too. Here in Iowa, temperatures drop below freezing point, snow blizzards and high speed winds are so common. Gloomy days sometimes make the mind dull and all I want to serve my family is some one pot meals that filling and kids friendly too. And, I am saved from the task of washing extra dishes!! 😉
This Instant Pot Vegetarian Nacho Soup fits all the factors. With crunchy nachos on top this surely gets a thumbs up from the kids!!
It’s a kind of dump all and cook kind of meal, where one doesn’t need to grind and saute masala. It is ready within few minutes and you can add on to your additional topping and relish this hearty meal.
Ingredients for Vegetarian Nacho Soup
This Vegetarian Nacho soup has the goodness of beans, corns and is flavored with my special homemade taco seasoning. The real kick of flavors to this soup comes with the addition of Salsa. I use store-bought Salsa to make it more flavorful.It is gluten-free and can be made vegan friendly, skip all the dairy topping like cheese and cream.
Black Beans or any kind of beans are an excellent source of proteins and rich in antioxidants and folates. These are also rich in minerals and fibers and for vegetarians it is good substitute to protein from meat. Other than Black beans you can add any other beans of your choice.like pinto beans, lima beans, navy beans and red beans…
Canned or pre-boiled beans ( like red kidney beans) cut down the cooking time. If using dried beans, soak beans in water for 5-6 hrs and boil in Instant Pot(pressure cook for 20 minutes) and for 20 minutes in Stove-top Pressure cooker. You can then use these beans in Pulao,/Pilafs, fried rice, tacos or cutlets and vegetarian burger patties.
I also added frozen corns and 1-2 tbsp of finely chopped green bell pepper/capsicum instead of jalapeno.
For the heat, add finely chopped jalapeno , as I made for my kids too so I skipped it. But you can always add it.
You can use other veggies like carrots, butternut squash, zucchini in soup, it all depends on the availability of ingredients and your personal preference.
Toppings on this soup also vary as per your preference..
Sour cream or Greek Yogurt for the creamy texture.
Finely Chopped onions,
Sliced or cubed avocado or guacamole.
Any cheese or cheese blend
We love to add lots of nacho for the crunch. You add cut tortilla/leftover chapatis in strips, bake in oven for few minutes till crunchy and add.
For vegan friendly version of this soup add vegan cheese or non dairy cream and yogurt.
Homemade Taco Seasoning
This is easy and quick to make Taco seasoning, that you can use in any of the Mexican dishes not only this soup. I make it with all the easily available spice powders at home and this is how I can have the control on spice level too. Pl see the recipe card for details. Save it for the times when you just start with soup/tacos preparation and realize these is no seasoning in pantry!!
Let’s see the easy and quick method to make this soup..
Instant Pot Method
Gather all the ingredients.
Switch on the Instant pot on SAUTE MODE for 10 mins.
Add oil, once the display sows hot, add finely chopped onion. Once onion starts turning translucent, add finely minced /chopped garlic and finely chopped green bell pepper.
Add finely chopped tomatoes, 2 tbsp of Tomato Sauce(not ketchup) and 1/2 Cup Salsa . I used fresh ones you can also used canned diced tomatoes.
Add drained beans, corn, carrots, taco seasoning and salt to taste. Add vegetable broth or water. Mix and cancel the SAUTE MODE.
Close the lid and set the PRESSURE COOKER MODE on for 10 minutes. Once the timer goes OFF, wait for 2-3 minutes then do QPR(Quick Pressure Release).
Stove -top Pressure Cooker Method..
DO the above steps till the mixing of beans and corns and add vegetable broth or water. Close lid lid and cook on medium flame for 10 minutes. Let the pressure release naturally.
Serving Vegetarian Nacho Soup
Mix well and divide into bowls and top with finely chopped onions, sour cream/greek yogurt, sliced avocado(optional) and finely chopped fresh cilantro leaves. Add crushed nachos and relish hot and hearty soup.
You can also use left over rotis or tortillas for topping. Cut into strips, toss in olive oil and salt and pan roast or bake(350°F or 180°C) in oven till crunchy and serve with soup.
Linking my Vegetarian Nachos Soup to my Facebook group, Healthy Wellthy Cuisine, for the Theme 77HWCG #SoupyWinters. The theme was suggested by me, as it’s winters officially in almost all the Northern Hemisphere and time to relish some comforting and filling soup and meals. Checkout in the group what all the participating fellow bloggers have for the theme!!
Colado Verde Vegan Soup by Archana
Easy Mutton Soup by Narmadha
Spinach Soup by Poonam
Tomato Soup by Ruchi
Yellow Peas Soup by Sasmita
Video Recipe link for Vegetarian Nacho Soup click here
Vegetarian Nacho Soup
- Instant Pot
- 1 can Black Beans
- ½ Cup Sweet Corn(Fresh/Frozen)
- 1/2 Cup Finely Chopped Onions
- 1/2 Cup Finely Chopped Green Bell Pepper/Capsicum
- 1 Clove Minced Garlic
- 2 Tomatoes(Medium)
- ½ Tomato Sauce
- ½ Ready-made Salsa
- 1-2 Cups Vegetable Broth/Water
- 1-2 tsp Oil
- 1 tsp Sugar
- Salt to taste
For Taco Seasoning
- 1 tsp Onion Powder
- 1 tsp Cumin Powder
- ½ tsp Garlic Power
- ½-1 tsp Cayenne Pepper
- ½-1 tsp Crushed Black Pepper
- 1 tsp Oregano Powder
- Chilli Flakes(as required)
- Fresh Cilantro/Coriander Leaves for Garnish
- Nachos/Tortilla Chips as required
- Finely Chopped Onions
- Grated Cheese (as per liking)
- Sour Cream/Greek Yogurt
- Sliced/Cubed Avocado Pieces
- Gather all the ingredients. Switch on the Instant pot on SAUTE MODE for 10 mins.
- Add oil, once the display sows hot, add finely chopped onion. Once onion starts turning translucent, add finely minced /chopped garlic and finely chopped green bell pepper.
- Add finely chopped tomatoes, 2 tbsp of Tomato Sauce(not ketchup) and 1/2 Cup Salsa . I used fresh ones you can also used canned diced tomatoes.
- Add drained beans, corn, carrots, taco seasoning and salt to taste. Add vegetable broth or water. Mix and cancel the SAUTE MODE.
- Close the lid and set the PRESSURE COOKER MODE on for 10 minutes. Once the timer goes OFF, wait for 2-3 minutes then do QPR(Quick Pressure Release).
Stove -top Pressure Cooker Method..
- Follow the above steps till the mixing of beans and corns and add vegetable broth or water. Close lid lid and cook on medium flame for 10 minutes. Let the pressure release naturally.
- Mix, serve in individual bowls squeeze in some lemon juice and top with lots of nachos, finely chopped onions, sour cream or cheese..Top it with whatever topping you like!!
Do make this filling and hearty soup and I am sure your family will relish it topped with lot of nachos!!
Other comforting and wholesome soups from the blog.. Thupka Gyathuk , Hot and Sour Soup, Chickpea and Couscous Soup, Roasted Red Bell Pepper and Tomato Soup, Tomato and Beetroot Rasam, Tomato and Carrot Rasam
Do give me your feedback on it. Visit and say Hello to me on my social media accounts.. FB, Pinterest, Instagram and You-Tube. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.
If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.
Thanks for stopping by and keep coming back!!