Instant Pot Taco Soup

If you’re looking for a cozy, flavorful soup that’s both easy to make and packed with vibrant Mexican-inspired flavors, this Instant Pot Taco Soup is exactly what you need. Combining hearty beans, ground beef, and a blend of spices, this soup comes together in no time thanks to the magic of the Instant Pot. Perfect for weeknight dinners or meal prepping, it’s a crowd-pleaser that’s as comforting as it is delicious. Plus, it’s versatile and customizable to suit your taste buds or dietary preferences. Let’s dive into why this recipe deserves a spot in your go-to cooking repertoire!

Why This Recipe Is a Must-Try

This Instant Pot Taco Soup checks all the boxes when it comes to a satisfying meal:

Speed and Convenience: The Instant Pot drastically cuts down cooking time without sacrificing flavor. You can have a hearty meal ready in under an hour, including prep.

Rich and Flavorful: The combination of spices, ground beef, beans, corn, and tomatoes creates a rich and satisfying flavor profile that’s both comforting and vibrant.

Nutritious and Filling: Packed with protein from the beef and beans, along with fiber from the vegetables, this soup keeps you full and nourished.

Family-Friendly: Mild enough to please kids but easily adjustable for those who like a little heat. Plus, it’s perfect for serving a crowd.

Minimal Cleanup: One-pot cooking means fewer dishes and less hassle.

Whether you’re a meal prep pro or just want a delicious soup without all the fuss, this recipe is a winner.

Ingredients

• 1 pound ground beef (choose lean beef for less fat)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (14.5 oz) can diced tomatoes with green chilies (such as Rotel)
• 1 (8 oz) can tomato sauce
• 2 cups beef broth (make sure it’s a brand without any non-permissible ingredients)
• 2 tablespoons taco seasoning (homemade or store-bought, check ingredients)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños, avocado, lime wedges

How To Make Instant Pot Taco Soup

Step 1: Sauté the Beef and Aromatics

Set your Instant Pot to the sauté function and add the ground beef. Cook until browned, breaking it up with a wooden spoon as it cooks. Once the beef is browned, add diced onions and garlic. Continue sautéing until the onions are translucent and fragrant, about 3-4 minutes. If there’s excess fat, carefully drain it.

Step 2: Add the Beans, Corn, and Tomatoes

Add the black beans, kidney beans, corn, diced tomatoes with green chilies, and tomato sauce to the pot. Stir everything together until well combined.

Step 3: Season the Soup

Sprinkle in the taco seasoning, ground cumin, chili powder, smoked paprika, salt, and pepper. Pour in the beef broth and stir well to combine all the ingredients.

Step 4: Pressure Cook

Secure the lid on your Instant Pot and set the valve to sealing. Select the manual or pressure cook function and set the timer for 10 minutes on high pressure.

Step 5: Natural Release and Serve

Once the cooking cycle finishes, allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to venting to release any remaining pressure. Open the lid, give the soup a good stir, and taste for seasoning. Adjust salt and pepper if needed.

Step 6: Garnish and Enjoy

Ladle the soup into bowls and top with your favorite garnishes such as shredded cheese, sour cream, chopped cilantro, sliced jalapeños, avocado, or a squeeze of fresh lime juice. Serve warm with tortilla chips or crusty bread.

Expert Tips

• Use fresh spices: Fresh spices make a big difference in flavor. If possible, grind your own or buy high-quality taco seasoning.
• Don’t skip the natural pressure release: It helps keep the soup rich and prevents splattering when you open the lid.
• Drain excess fat: If your ground beef releases a lot of fat, drain it after browning to keep the soup from being greasy.
• Beans variety: Feel free to swap out beans based on what you have; pinto beans or chickpeas work well too.
• Adjust heat level: Control the spiciness by choosing mild or hot diced tomatoes with chilies and adjusting chili powder accordingly.
• Instant Pot settings: Make sure your Instant Pot is properly sealed and set to high pressure for best results.
• Make it vegetarian: Skip the beef and add an extra can of beans or some diced veggies for a hearty meatless version.

Variations and Customizations

• Chicken Taco Soup: Use ground chicken or shredded rotisserie chicken instead of beef for a lighter protein option.
• Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the soup for extra heat.
• Cheesy Taco Soup: Stir in a handful of shredded cheese at the end and top with more cheese for a creamy twist.
• Vegetable Boost: Add bell peppers, zucchini, or carrots to increase the veggie content and add texture.
• Quinoa or Rice: Stir in cooked quinoa or rice for a heartier soup that doubles as a one-pot meal.
• Slow Cooker Version: If you don’t have an Instant Pot, brown the beef and onions on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours.
• Make it Dairy-Free: Skip sour cream and cheese or use dairy-free alternatives to suit dietary needs.

How to Store Leftovers

This soup stores beautifully and tastes even better the next day. Allow the soup to cool completely before transferring it to an airtight container. Keep it refrigerated for up to 4 days. To reheat, warm on the stove over medium heat or in the microwave until heated through. You can also freeze the soup for up to 3 months. Thaw overnight in the refrigerator and reheat gently. If the soup thickens after refrigeration or freezing, simply add a splash of broth or water and stir to loosen it up.

FAQ

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works great in this recipe. Just brown the meat as you would with beef, and proceed with the rest of the steps. Adjust the seasoning if desired to complement the lighter meat.

Is this soup spicy?

This recipe has a mild to moderate level of heat, perfect for most palates. You can easily adjust the spice level by using mild or hot diced tomatoes with chilies, adding more or less chili powder, or including fresh jalapeños.

Do I have to soak the beans before cooking?

No need! Since this recipe uses canned beans, they are already cooked and ready to go. Just drain and rinse them well before adding to the soup.

Can I make this soup without an Instant Pot?

Yes! You can make it on the stove by browning the beef and onions in a large pot, then adding the remaining ingredients and simmering for 30-40 minutes until flavors meld together.

Conclusion

This Instant Pot Taco Soup is a flavorful, comforting meal that’s perfect for busy weeknights, meal prep, or feeding a hungry crowd. With its rich blend of spices, hearty beans, and tender beef, it delivers all the satisfying tastes of a taco in a warm, delicious soup. The best part? It’s quick and easy thanks to the Instant Pot, and highly customizable to fit your preferences. Whip up a batch, add your favorite toppings, and enjoy a bowl of cozy, tasty goodness any day of the week!