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Craving a hearty meal without spending hours in kitchen? My Instant Pot taco soup hits spot! This one-pot wonder combines zesty ground beef, beans, corn, tomatoes, plus aromatic spices for a Mexican-inspired feast. Quick, easy, absolutely delicious - perfect for busy weeknights or lazy weekends. Best part? Minimal cleanup! Grab your pressure cooker, let's whip up this comforting crowd-pleaser that'll have everyone asking for seconds. Trust me, this soup will become your new go-to recipe!
Ingredients for Instant Pot Taco Soup
- Ground beef: Adds protein and hearty flavor to the soup, a staple ingredient in traditional taco recipes.
- Onion: Provides a savory base flavor and adds depth to the soup, enhancing the overall taste profile.
- Bell pepper: Offers a sweet and crunchy texture, along with a pop of color to the dish.
- Black beans: Adds fiber and plant-based protein, making the soup more filling and nutritious.
- Corn: Brings a touch of sweetness and crunch, complementing the savory and spicy flavors in the soup.
- Diced tomatoes: Provides a rich and tangy base, adding moisture and acidity to the soup.
- Diced green chilies: Infuses a mild heat and a subtle smoky flavor, enhancing the overall complexity of the soup.
- Taco seasoning: A blend of spices that gives the soup its signature taco flavor, making it taste authentic and delicious.
- Beef broth: Creates a rich and savory base for the soup, adding depth of flavor and enhancing the overall taste experience.
Read more: Instant Pot Taco Pasta Recipe Delight
Kitchen Tools Needed for This Recipe
- Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors and tenderizing ingredients evenly.
- Spatula: Needed for stirring and breaking up the ground beef as it cooks in the Instant Pot.
Instant Pot Taco Soup Recipe: A Simple Delight
This Instant Pot Taco Soup is a simple and delightful recipe that combines ground beef, vegetables, and spices to create a flavorful and hearty meal. Perfect for a quick dinner, it can be topped with your favorite ingredients like shredded cheese, sour cream, avocado, and cilantro.
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Equipment
- Instant Pot
- Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 packet taco seasoning
- 4 cups beef broth
- Salt and pepper to taste
Optional Toppings
- shredded cheese
- sour cream
- avocado
- cilantro
Read more: Instant Pot Pozole Recipe: A Simple Delight
Instructions:
- Set the Instant Pot to sauté mode and brown the ground beef.
- Add the diced onion and bell pepper, cook until softened.
- Stir in the black beans, corn, diced tomatoes, green chilies, and taco seasoning.
- Pour in the beef broth and season with salt and pepper.
- Close the Instant Pot lid, set to manual high pressure for 10 minutes.
- Once done, do a quick pressure release and stir the soup.
- Serve hot with your favorite toppings.
Notes:
Feel free to customize the toppings to your liking. This soup can also be made with ground turkey or chicken for a lighter option.
Nutrition value:
Calories: 320kcalCarbohydrates: 30gProtein: 20gFat: 14gSaturated Fat: 6gCholesterol: 50mgSodium: 1100mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Chicken Taco Soup Recipe
Can You Make Instant Pot Taco Soup Ahead of Time?
Make Ahead Instructions
- Cook the taco soup as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Cool the taco soup completely before freezing.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Adding a dollop of plain Greek yogurt as a topping to this instant pot taco soup recipe can provide a creamy contrast to the spicy flavors and add a boost of protein to the dish.
Frequently Asked Questions
FAQ:
Can I use ground turkey instead of ground beef in this taco soup recipe?
Yes, you can easily substitute ground turkey for ground beef in this recipe. It will still turn out delicious!
How can I make this taco soup recipe vegetarian?
To make this recipe vegetarian, you can omit the ground beef and use vegetable broth instead of beef broth. You can also add more beans or vegetables for extra protein and flavor.
Can I freeze this taco soup for later?
Yes, you can freeze this taco soup for later. Just let it cool completely, then store it in airtight containers or freezer bags. It should last in the freezer for up to 3 months.
How can I make this taco soup less spicy?
If you prefer a milder flavor, you can reduce or omit the diced green chilies and adjust the amount of taco seasoning to your taste. You can always add more seasoning later if needed.
Can I make this taco soup recipe on the stovetop instead of using an instant pot?
Yes, you can make this taco soup on the stovetop. Simply follow the same steps but simmer the soup on low heat for about 30-40 minutes, stirring occasionally until all the flavors meld together.
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