Instant Pot Taco Soup is a quick and yummy meal, packed with beans, tomatoes, ground beef, and tasty spices. It’s like a fiesta in a bowl!
This soup is perfect for busy nights when you want something warm and filling. Just toss everything in the pot and let it do its magic—easy peasy!
I love serving it with some crunchy tortilla chips on top. It’s a hit with my family every time, and it feels like we’re having a fun taco night! 🌮
Key Ingredients & Substitutions
Ground Beef or Turkey: I often use ground turkey for a healthier option. If you’re looking for something leaner, turkey has less fat. You can also substitute with ground chicken or even plant-based meat alternatives for a vegetarian version.
Onion: A medium onion adds a base flavor. I like using yellow onions for their sweetness but feel free to swap in red onions for a little extra color and sharpness.
Bell Pepper: I prefer a red bell pepper for its sweetness, but green bell peppers work too. If you’re avoiding nightshades, try using zucchini or mushrooms instead for a different texture and flavor.
Taco Seasoning: Using a packet is easy, but I often make my own with chili powder, cumin, garlic powder, and paprika. It lets you control the flavors and spice level!
Cheese: I love shredding my own cheese for the best melt! If you’re dairy-free, try a non-dairy cheese option that melts well, or skip it for a lighter soup.
How Do You Brown Meat Properly in the Instant Pot?
Getting the browning right adds great flavor to your taco soup. Here’s how to do it:
- Set your Instant Pot to “Sauté” mode, and let it heat up for a couple of minutes.
- Add the ground meat along with the diced onions and garlic. Use a wooden spoon to break the meat into smaller pieces.
- Cook until the meat is browned and no longer pink. This usually takes about 5-7 minutes.
- If there’s excess fat, drain it carefully before adding your other ingredients—this helps keep your soup from being greasy.
Tip: Don’t rush this step! Properly browning the meat builds a richer flavor throughout the soup.
How to Make Instant Pot Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (green or red)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juices)
- 1 packet taco seasoning (about 1 oz)
- 2 cups vegetable or chicken broth
- 1 cup water
- Salt and pepper to taste
For Topping:
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- Fresh cilantro, chopped
How Much Time Will You Need?
This Instant Pot Taco Soup takes about 10 minutes for preparation and about 25 minutes of cooking time. You’ll spend just a little time browning the meat and chopping vegetables. After cooking, it needs a few minutes to release pressure naturally. In total, plan for about 35 minutes before it’s ready to eat!
Step-by-Step Instructions:
1. Brown the Meat:
Start by setting your Instant Pot to “Sauté” mode. Add in the ground beef or turkey along with the diced onion and minced garlic. Cook everything while breaking the meat apart with a spatula until the meat is nicely browned. If there’s any excess fat, drain it off so your soup isn’t greasy.
2. Add the Vegetables and Beans:
Next, stir in the diced bell pepper, black beans, kidney beans, corn, and diced tomatoes (with their juices). Sprinkle in the taco seasoning, then pour in the broth and water. Give everything a good stir to mix all those delicious flavors together.
3. Pressure Cook the Soup:
Now it’s time to close the Instant Pot lid. Make sure the pressure release valve is set to “Sealing.” Press the “Pressure Cook” (or “Manual”) button and set it to cook on high for 10 minutes.
4. Release the Pressure:
Once the timer goes off, let the pot release pressure naturally for 5 minutes. Then, do a quick release by carefully turning the pressure release valve to vent any remaining steam. Watch out for the hot steam!
5. Final Touches:
Carefully remove the lid and give the soup a good stir. Taste it and if you feel it needs a little more flavor, adjust with a bit of salt and pepper to your liking.
6. Serve and Enjoy:
Ladle the taco soup into bowls, and top each serving with a sprinkle of shredded cheese, diced avocado, and fresh chopped cilantro for a burst of flavor. It’s delicious served hot, and you might enjoy it even more with some tortilla chips or cornbread on the side!
Enjoy your warm and tasty Instant Pot Taco Soup!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute and will work just as well in this recipe. It’s a lighter option and cooks in the same way. Just make sure to choose ground turkey that doesn’t have too much fat to avoid excess greasiness in the soup.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, simply skip the meat and use 2 cups of plant-based crumbles or extra beans (like pinto or chickpeas) for protein. Make sure to use vegetable broth instead of chicken broth for the base.
How Should I Store Leftovers?
Store any leftover taco soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to leave out the toppings until you’re ready to serve to keep them fresh!
Can I Add More Vegetables?
Definitely! Feel free to add in any additional vegetables you like, such as zucchini, corn, or even spinach. Just chop them up and add them along with the other ingredients before cooking. Just keep in mind that this may alter the cooking time slightly, so ensure everything is cooked through before serving.
