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
Scale
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.
