Soups and Stews
Instant Pot Taco Soup
Instant Pot Taco Soup has so much southwestern flavor and it’s a breeze to make. The Instant Pot really heats
- Serves 8
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Lots of ground beef, beans, onion, a packet of taco seasoning, a packet of Ranch seasoning combine to make a delicious taco soup. Leftovers can be frozen and reheated for a second meal.
How To Make Instant Pot Taco Soup
What I love most about an Instant Pot is you can do a recipe start to finish in it, including sauteing. Start by using the sauté mode to brown 2 pounds of ground beef along with a chopped onion. Then add the remaining ingredients and set to Pressure Cook on HIGH for 10 minutes.
How To Serve
This soup tastes great loaded with toppings. I like to add sliced avocado, sour cream, sliced green onion and pickled jalapeños. Some shredded cheese, crushed corn chips, and chopped fresh cilantro are other great choices. I also like to serve it with Buttermilk Cornbread Muffins.
If you just recently purchased an Instant Pot and haven’t used it much, Instant Pot Taco Soup is a good, easy recipe to try.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in microwave.
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More Easy Instant Pot Recipes To Try
- Instant Pot Mississippi Roast
- Instant Pot Crack Chicken
- Instant Pot Low Country Boil
- Instant Pot Jambalaya
- Instant Pot Swiss Chicken
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Recipe
Instant Pot Taco Soup
Instant Pot Taco Soup has so much southwestern flavor and it’s a breeze to make. The Instant Pot really heats and pressurizes the ingredients so that the soup develops tons of flavor in a short amount of time.
- Serves 8
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Ingredients
- 2 pounds ground beef
- 1 medium onion (chopped)
- 1 packet taco seasoning
- 1 packet Ranch seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 can Rotel tomatoes with chilies
- 1 (14.5-ounce) can diced tomatoes (do NOT drain)
- 1 (14.5-ounce) can chicken broth
- 1 (14.5-ounce) can corn (drained)
- 1 (14.5-ounce) can light kidney beans (drained and rinsed)
- 1 (14.5-ounce) can dark kidney beans (drained and rinsed)
- sour cream, avocado, fresh cilantro, (optional)
Instructions
- 1
Turn the Instant Pot onto "Saute" mode. Lightly coat the pot with cooking spray. Add ground beef. Break it apart with a wooden spoon and let it cook a little and then add onion. Continue to cook until onion is soft and ground beef is no longer pink. If there is excess grease, you can drain it off.
- 2
Add seasonings and stir to mix well.
- 3
Add remaining ingredients. If pot is getting too full, you can add the beans at the end.
- 4
Turn Instant Pot off. Put lid on and turn valve to "sealing". Set it for Pressure Cook on High for 10 minutes. It won't start counting down the time until the pressure builds up which can take as long as 15 minutes.
- 5
Once time is done, do a quick pressure release. Once pin drops, remove lid.
- 6
If you didn't add beans before, stir them in now. Check for seasoning and add salt if needed.
Equipment
- Instant Pot
Nutrition
- Calories510 kcal
- Carbohydrates44 g
- Protein31 g
- Fat24 g
- Saturated Fat9 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat10 g
- Trans Fat1 g
- Cholesterol82 mg
- Sodium966 mg
- Potassium1031 mg
- Fiber11 g
- Sugar6 g
- Vitamin A723 IU
- Vitamin C15 mg
- Calcium84 mg
- Iron7 mg
