Instant Pot Taco Soup Recipe

This Instant Pot Taco Soup Recipe is a hearty and flavorful recipe, which is made with seasoned ground beef and black beans. It’s the perfect weeknight dinner, ready in about 45 minutes.

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Instant Pot Taco Soup Recipe Ingredients

• 1 Tbsp. olive oil
• 1 1/2 lb. ground beef
• 3 garlic cloves, chopped
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 1 oz. packet taco seasoning
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 15 oz. can black beans, drained and rinsed
• 14 oz. can low-sodium chicken broth
• 10 oz. can diced tomatoes and green chiles (like Ro-Tel)
• 8 oz. can tomato sauce
• 16 oz. bag frozen fire-roasted corn
• Kosher salt, to taste
• Sour cream, shredded cheddar cheese, sliced scallions and broken tortilla chips, to serve

How To Make Instant Pot Taco Soup

1. Sauté the Beef: Set a 6- or 8-quart Instant Pot to the “Sauté” function on high. Add the olive oil. Once hot, add the ground beef and cook, breaking it up with a wooden spoon, until it is no longer pink, about 4 minutes. Drain off any excess fat if desired.
2. Cook Vegetables and Spices: Add the chopped garlic, onion, and bell pepper to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Stir in the taco seasoning, chili powder, and cumin until the beef is evenly coated.
3. Add Liquids and Pressure Cook: Add the drained black beans, chicken broth, diced tomatoes and green chiles, tomato sauce, frozen corn, and 1 cup of water to the pot. Stir everything to combine, making sure to scrape the bottom of the pot to loosen any browned bits.
4. Pressurize and Release: Secure and lock the lid, ensuring the steam valve is in the “Sealing” position. Set the pot to pressure cook on high for 10 minutes. When the time is up, let the pressure release naturally for 10 minutes before carefully turning the valve to the “Venting” position to release any remaining steam.
5. Season and Serve: Carefully remove the lid. Taste the soup and season with salt if needed. Ladle the soup into bowls and serve hot with your favorite toppings like sour cream, shredded cheese, scallions, and tortilla chips.

Recipe Tips

• How to avoid the “Burn” notice: After browning the beef and spices, make sure to pour in the broth and scrape the bottom of the Instant Pot very well with a wooden spoon to remove any stuck-on bits. This is the most common cause of the “Burn” error.
• Can I use a different meat? Yes, this recipe works great with ground turkey or ground chicken as a leaner alternative to ground beef.
• How can I adjust the spice level? For a milder soup, use a mild taco seasoning and omit the extra chili powder. For more heat, add a pinch of cayenne pepper or a chopped jalapeño along with the onions.
• Can I make this on the stovetop? Absolutely. Follow the same steps in a large Dutch oven. After adding all the ingredients, bring the soup to a boil, then reduce the heat, cover, and let it simmer for at least 30 minutes to allow the flavors to meld.

Best Toppings for Taco Soup

This soup is all about the toppings! Set up a topping bar so everyone can customize their own bowl. Some great options include:

• Sour cream or plain Greek yogurt
• Shredded Cheddar, Monterey Jack, or a Mexican cheese blend
• Sliced scallions or chopped red onion
• Fresh cilantro
• Diced avocado
• Sliced jalapeños (fresh or pickled)
• Crushed tortilla chips or Fritos

How To Store Taco Soup

• Refrigerate: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will be even better the next day!
• Freeze: This soup freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Instant Pot Taco Soup Nutrition Facts

• Calories: 400-450 kcal (without toppings)
• Fat: 20g
• Carbohydrates: 25g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Instant Pot Potato Leek Soup Recipe
• Chicken Alfredo Soup Recipe
• Jake Cohen’s Roasted Chicken Matzo Ball Soup Recipe