Instant Pot Taco Soup Recipe
Transform taco night with our Instant Pot Taco Soup! Quick to prepare, this soup packs all the punch of a taco, making weeknights both easy and exciting.
Servings: 6
Calories: 344kcal
Equipment
Ingredients
- 1 pound ground beef
- 1/2 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.
Video
Notes
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.
Nutrition
Calories: 344kcal | Carbohydrates: 7g | Protein: 17g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 457mg | Potassium: 587mg | Fiber: 5g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg