Warm up with our Instant Pot Taco Soup! Quick to prepare, this soup packs all the punch of a taco, making weeknights both easy and exciting.
The Instant Pot makes weeknight meals so quick and easy. For this Taco Soup Instant Pot recipe, you cook the meat and onions, then add the rest of the ingredients and let it do the rest of the work! In less than 35 minutes you have a delicious meal at your fingertips!
I serve my Hatch Chile Cornbread, Homemade Tortilla Chips, or Strawberry Avocado Spinach Salad along with this InstaPot Taco Soup.
Table of Contents
Recipe Ingredients
- Taco Seasoning Mix: Adds a spicy and aromatic taste. Our Homemade Taco Seasoning would be a great addition to this recipe. Just use 3 tbsp. of it instead of the packet of seasoning called for in the ingredients list.
- Black Beans: Provide a creamy texture and earthy flavor.
- Beef Broth: It enriches the soup with a deep, umami taste.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
- Cheese: If you are new to using Oaxaca cheese, it is a creamy, stretchy Mexican cheese, especially loved for how well it melts in recipes. If you can’t find it at your local grocery store, it is usually readily available at most Latin American supermarkets. You can also use either Mozzarella, cheddar cheese, or Monterey Jack cheese instead.
- Vegetable Toppings: Enhance the soup with a variety of fresh vegetables such as green chilies, avocado, diced tomatoes, jalapeños, and green onions for a fresh and spicy kick.
- Spice it Up: To make this soup a little spicier, add some hot sauce either before cooking or to individual bowls when serving. You could also add diced jalapenos as a spicy topping. For deeper flavor and heat, add some chili powder if you can handle the heat.
- Beans: Swap out the black beans with either pinto beans or kidney beans, or even use a combination in this recipe.
- Meat Variation: Opt for ground turkey or ground chicken for a leaner meal, or for a vegetarian version, skip the beef and add extra beans or meatless crumbles.
How to Make Instant Pot Taco Soup
Step 1: Select the sauté function on the Instant Pot. Add the ground beef and onion. Break up the ground beef into crumbles and cook until the beef is browned, about 5 minutes. Drain the excess grease. Stir in the black beans, corn, diced tomatoes and chilis, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Turn off the sauté mode.
Step 2: Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for the pressure to build.
Step 3: Using the quick-release method, release the pressure carefully, about 5 minutes. Unlock and remove the lid. Top the soup with avocado slices and Oaxaca cheese.
Expert Tip
Use a wooden spoon for sautéing ground beef and onions in this easy Taco Soup recipe. It prevents scratches on the pressure cooker and ensures even cooking. Plus, wooden spoons don’t conduct heat as metal utensils do, making them comfortable to handle throughout the cooking process.
FAQs
Yes, crumbled tortilla chips or strips on top add a delightful crunch and complement the flavors beautifully. Pairing it with fresh diced avocado and cheese enhances the freshness and richness.
Yes, you can. Combine all ingredients in the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. This method enhances flavor integration for a rich and hearty soup. Adjust seasoning before serving.
Yes, adding cumin, garlic powder, and pepper is a great way to add depth and warmth to the dish. Start with small amounts and adjust to taste.
Storage Info
STORE the Instant Pot Taco Soup in an airtight container in the refrigerator for up to 3 days. To FREEZE, place it in a sealed container in your freezer for up to 4 months.
Thaw in the refrigerator before reheating. To REHEAT, warm it on the stove over medium heat until heated through or in the microwave in a microwave-safe container for 2-3 minutes, stirring halfway through.
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Instant Pot Taco Soup Recipe
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Ingredients
- 1 pound ground beef
- ½ small onion - diced
- 1 15.5 ounce can black beans - rinsed and drained
- 1 15.25 ounce can whole kernel corn - drained
- 1 10 ounce can diced tomatoes and green chiles
- 1 8 ounce can tomato sauce
- 2 cups beef broth
- 1 1.25 ounce package taco seasoning mix
- 2 avocados - sliced
- 1/4 cup shredded Oaxaca cheese - or to taste
Instructions
- Select the sauté function on the Instant Pot. Add the ground beef and onion. Break up the ground beef into crumbles and cook until the beef is browned, about 5 minutes. Drain the excess grease. Stir in the black beans, corn, diced tomatoes and chilis, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Turn off the sauté mode.
- Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for the pressure to build.
- Using the quick-release method, release the pressure carefully, about 5 minutes. Unlock and remove the lid. Top the soup with avocado slices and Oaxaca cheese.
I love soup season for recipes just like this one! Easily, a new favorite recipe; my whole family loved it! Delish!
New family favorites are the best!
This soup is delicious and filling.Perfect for these chilly Fall mornings.
And the IP makes it so easy too.