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There are few things as satisfying and downright delicious as a hearty bowl of taco soup, especially when it comes together in a flash with this Instant Pot Taco Soup Recipe. This recipe brings together rich, bold flavors of seasoned beef, smoky spices, and vibrant beans and veggies, all simmered to perfection inside your trusty Instant Pot. Whether you’re looking for a quick weeknight dinner or a crowd-pleaser for game day, this soup offers a comforting, flavor-packed meal that you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Instant Pot Taco Soup Recipe lies in its simple yet purposeful ingredients. Each item plays a key role, whether it’s building layers of flavor, adding texture, or bringing a fresh pop of color to your bowl.
- Olive oil: Essential for sautéing the beef and onions to build a rich base flavor.
- Medium onion, chopped: Adds sweetness and depth to the broth as it cooks down.
- Extra lean ground beef: Provides protein and a hearty, meaty backbone without excess fat.
- Diced green chilies: Brings a subtle heat and slight tanginess for complexity.
- Corn, drained: Adds bursts of natural sweetness and a pleasing texture contrast.
- Black beans, drained and rinsed: Soak up the spices and add creaminess and fiber.
- Red kidney beans, drained and rinsed: Offer firm texture and a robust flavor to balance the soup.
- Diced tomatoes with juices: Provide acidity and vibrant color to brighten the dish.
- Chicken broth: The flavorful cooking liquid that ties all ingredients together beautifully.
- Garlic cloves, minced: Infuses a wonderful aromatic punch that’s hard to resist.
- Ground cumin: Essential for that classic taco-inspired earthiness.
- Smoked paprika: Adds warmth and a subtle smoky undertone.
- Chili powder: Packs the perfect amount of spicy heat to bring everything to life.
- Salt and pepper: To season and balance all the flavors perfectly.
- Toppings like tortilla chips, Mexican shredded cheese blend, cilantro, lime wedges, sour cream, avocado: These delightful garnishes elevate every spoonful.
How to Make Instant Pot Taco Soup Recipe
Step 1: Sauté the Base
Start by heating olive oil in your Instant Pot using the sauté function. Add the chopped onion and extra lean ground beef. Stir frequently and break up the meat with your spoon as it cooks. This takes about 5 minutes and gives the soup a savory foundation filled with caramelized onions and perfectly browned beef bits.
Step 2: Add Remaining Ingredients and Pressure Cook
Next, pour in the diced green chilies, corn, black beans, kidney beans, diced tomatoes with their juices, chicken broth, minced garlic, ground cumin, smoked paprika, and chili powder. Give everything a good stir to combine. Seal your Instant Pot lid, ensuring the valve is set to “sealing.” Set it to cook on high pressure for 10 minutes. This will take about 10 to 15 minutes to come to pressure before the timer counts down.
Step 3: Release Pressure and Final Touches
Once cooking is complete, allow the pressure to naturally release for at least 10 minutes. This gentle release lets the flavors deepen. If you’re in a hurry, carefully perform a quick release afterward. After opening the lid, season your soup with salt and pepper to taste. Your soup is now ready for the next step!
Step 4: Prepare Toppings
While the soup is finishing, gather your favorite toppings. Fresh cilantro, shredded cheese, a squeeze of lime, creamy avocado slices, crunchy tortilla chips, or a dollop of sour cream all add complementary textures and flavors that make every bowl an experience.
Step 5: Serve and Enjoy
Ladle the steaming soup into bowls and pile on your chosen garnishes. Each bite offers a blend of smoky, spicy, and fresh flavors that’s impossible not to love.
How to Serve Instant Pot Taco Soup Recipe
Garnishes
The real magic of this Instant Pot Taco Soup Recipe is in the garnishes. Fresh cilantro adds herbal brightness, while shredded Mexican cheese melts enticingly on top. Lime wedges bring a zesty note that cuts through the richness, and creamy avocado and sour cream provide cooling contrast to the spices. Don’t forget crunchy tortilla chips for a delightful textural surprise!
Side Dishes
This soup is a hearty meal on its own, but pairing it with warm cornbread, a fresh green salad, or even some crispy roasted veggies makes the meal even more memorable and filling. The mild sweetness of cornbread complements the smoky, spicy soup perfectly.
Creative Ways to Present
For a festive touch, serve the soup in small, hollowed-out bell peppers or mini bread bowls. You can also create a taco soup bar with all your favorite toppings laid out so everyone can personalize their bowls—this makes gathering around the table even more fun and interactive.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Taco Soup Recipe stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors continue to meld and deepen after sitting, making it even tastier the next day.
Freezing
If you want to stash some soup for later meals, freeze portions in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. Just leave some room for expansion. When you’re ready to eat, thaw in the fridge overnight before reheating.
Reheating
Reheat your soup gently on the stovetop over medium heat or microwave in short bursts, stirring in between to ensure even warming. If the soup thickened during storage, add a splash of chicken broth or water to return it to your preferred consistency.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option that works wonderfully in this soup without sacrificing flavor. Just brown it in the same way as beef in Step 1.
How spicy is this soup?
This Instant Pot Taco Soup Recipe has a moderate level of spice thanks to chili powder and green chilies. You can adjust the heat by adding more or less chili powder or incorporating fresh jalapeños if you love it hotter.
Is this soup gluten-free?
Yes! All ingredients used are naturally gluten-free, making this a cozy option for anyone avoiding gluten. Just double-check the seasoning packets if using pre-mixed spices to be certain.
Can I make this on the stovetop instead of an Instant Pot?
You can! Brown the beef and onions in a large pot, then add the remaining ingredients and simmer for about 30 minutes until flavors meld nicely. It won’t be quite as quick, but the taste is just as delicious.
What other toppings would you recommend?
Besides the classics, try adding diced jalapeños, chopped green onions, crushed tortilla chips, or even a sprinkle of queso fresco. Each adds a unique twist that enhances the bowl of soup.
Final Thoughts
This Instant Pot Taco Soup Recipe is truly a gem—quick, flavorful, and endlessly adaptable. Whether you’re feeding family or friends, it’s a warm hug in a bowl that satisfies on every level. Trust me, once you try this recipe, it will become a staple in your meal repertoire. So grab your Instant Pot and get ready to dive into some seriously comforting taco soup magic!
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Instant Pot Taco Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes (plus 10-15 minutes to come to pressure and 10 minutes natural release)
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Taco Soup is a hearty and flavorful one-pot meal packed with lean ground beef, beans, corn, and a blend of Mexican spices. Perfect for quick weeknight dinners, it combines the ease of pressure cooking with vibrant, comforting flavors topped with classic garnishes like cheese, avocado, and sour cream.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 to 1.5 pounds extra lean ground beef
- 1 (4 ounce) can diced green chilies
- 1 (12 ounce) can corn, drained
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (14 ounce) can red kidney beans, drained and rinsed
- 1 (14 ounce) can diced tomatoes, including juices
- 4 cups chicken broth
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper, to taste
Toppings (Optional)
- Tortilla chips
- Mexican shredded cheese blend
- Cilantro
- Lime wedges
- Sour cream
- Avocado
Instructions
- Sauté beef and onion: Heat the olive oil in the Instant Pot using the sauté function. Add the ground beef and chopped onion, cooking for about 5 minutes while stirring occasionally. Use a spoon to break up the beef until it’s no longer pink and the onions are softened.
- Add remaining ingredients and pressure cook: Stir in the diced green chilies, corn, black beans, kidney beans, diced tomatoes (with juices), chicken broth, minced garlic, cumin, smoked paprika, and chili powder. Secure the lid and set the Instant Pot to high pressure for 10 minutes. It will take about 10–15 minutes for the pot to reach pressure before the cook time begins.
- Natural pressure release: When cooking is complete, let the pressure release naturally for at least 10 minutes to allow flavors to meld and soup to settle. Afterward, perform a quick release to release any remaining pressure.
- Prepare toppings: While waiting for the pressure release, prepare your desired toppings such as shredding cheese, chopping cilantro, slicing avocado, and cutting lime wedges.
- Season and serve: Open the lid carefully, season the soup with salt and pepper to taste, then ladle into bowls. Serve hot topped with your favorite garnishes like tortilla chips, cheese, cilantro, sour cream, avocado, and lime wedges.
Notes
- Use extra lean ground beef to reduce fat content and keep the soup healthier.
- If you prefer a spicier soup, add a pinch of cayenne pepper or use hot diced chilies.
- Make sure to drain and rinse canned beans well to reduce sodium.
- You can substitute chicken broth with vegetable broth to make this soup vegetarian by skipping the beef and adding beans or a plant-based protein.
- Leftovers keep well in the fridge for up to 3 days or freeze for up to 3 months.
- Adjust salt and spice levels according to your taste preferences after cooking.
