Cozy Instant Pot Taco Soup Recipe: Zesty Comfort in a Bowl

Whipping up a delicious instant pot taco soup can transform your weeknight dinner routine in minutes.

Packed with robust flavors and hearty ingredients, this recipe brings southwestern comfort directly to your table.

Mexican-inspired spices dance through tender meat and vibrant vegetables, creating a meal that satisfies deep hunger.

Quick preparation means you spend less time cooking and more time enjoying.

Lean proteins and robust beans provide substantial nutrition without complicated steps.

Home cooks appreciate how effortlessly this soup comes together with minimal kitchen skills.

Each spoonful promises a warm, zesty experience that will have everyone asking for seconds.

Why Instant Pot Taco Soup Recipe Is Always A Hit

• Craft an Incredibly Quick Meal: This taco soup comes together faster than traditional stovetop recipes, letting you serve a hearty meal without spending hours in the kitchen.
• Celebrate One-Pot Convenience: Everything cooks in a single Instant Pot, minimizing cleanup and making meal preparation super simple for busy families or weeknight dinners.
• Transform Ordinary Ingredients into Extraordinary Flavors: Basic pantry staples like beans, tomatoes, and ground meat magically combine into a robust, restaurant-quality soup that feels like a culinary adventure.
• Customize for Every Taste Bud: Easily adapt the recipe by swapping meats, adding different beans, or creating unique toppings, making it perfect for picky eaters and adventurous food lovers alike.

Inside Scoop On Instant Pot Taco Soup Recipe Ingredients

• Ground Beef or Turkey: Provides the hearty and rich meat foundation for the soup.

• Black Beans, Kidney Beans: Add protein, texture, and authentic southwestern flavor.
• Corn, Diced Bell Pepper, Diced Tomatoes: Contribute freshness, nutrition, and color to the soup.

• Taco Seasoning: Delivers classic Mexican-inspired spice and depth of flavor.
• Broth, Water: Creates the liquid base and helps blend all ingredients together.

• Onion, Garlic: Provide foundational savory and aromatic notes to the soup.

• Shredded Cheese, Avocado, Cilantro: Offer fresh garnish and additional layers of taste and texture.

Quick Steps For Instant Pot Taco Soup Recipe

Step 1: Sizzle and Brown the Protein

Turn your Instant Pot to sauté mode. Toss in ground meat, chopped onions, and crushed garlic. Break up the meat with a wooden spoon while cooking until it turns a beautiful golden brown. If you spot excess grease, carefully drain it away to keep your soup light and delicious.

Step 2: Layer in Flavor-Packed Ingredients

• Black beans
• Kidney beans
• Corn kernels
• Diced tomatoes
• Bell peppers

Sprinkle taco seasoning over the mixture. Pour in chicken or vegetable broth, stirring everything together to create a harmonious blend of textures and tastes.

Step 3: Seal and Pressurize

Close the Instant Pot lid securely. Ensure the valve points to “Sealing” position. Press the pressure cook button and set for 10 minutes of high-pressure cooking. This will help meld all those incredible flavors together.

Step 4: Release and Rest

Once cooking completes, allow natural pressure release for 5 minutes. Then carefully perform a quick release, letting any remaining steam escape. Stand back to avoid hot steam.

Step 5: Perfect the Seasoning

Open the lid and give the soup a gentle stir. Taste and adjust seasoning with salt and pepper as needed. The flavors should be bold and vibrant.

Step 6: Garnish and Serve

• Shredded cheese
• Diced avocado
• Fresh cilantro

Serve alongside crispy tortilla chips or warm cornbread for a complete meal that’ll make everyone smile.

Tips To Make Instant Pot Taco Soup Recipe Even Easier

• Trim Excess Fat: Remove extra fat from ground meat to prevent a greasy soup and ensure a cleaner, healthier dish.
• Customize Spice Levels: Adjust taco seasoning to match your heat preference by adding more or less, or using a homemade blend for personalized flavor.
• Choose Lean Protein: Opt for ground turkey or lean beef to reduce calories while maintaining the soup's rich, satisfying taste.
• Veggie Boost: Incorporate additional vegetables like zucchini or spinach to increase nutritional value and add more texture to the soup.
• Freeze with Ease: Store leftover soup in airtight containers for up to 3 months, making it a convenient meal prep option for busy days.

Flavor Switches For Instant Pot Taco Soup Recipe

• Vegetarian Swap: Replace ground meat with plant-based protein like crumbled tofu, tempeh, or lentils for a hearty meat-free version.
• Low-Carb Option: Substitute beans with cauliflower rice and reduce corn to create a lower-carbohydrate friendly soup.
• Chicken Variation: Use shredded rotisserie chicken or diced chicken breast instead of beef for a lighter protein alternative.
• Spicy Southwest Style: Add diced green chiles, jalapeños, and extra hot sauce to amplify the heat and southwestern flavor profile.

What Works With Instant Pot Taco Soup Recipe

• Savor Flavor-Packed Pairings: Taco Soup Edition
• Refreshing Beverage Boost: Pair this zesty taco soup with an ice-cold Mexican beer like Corona or Modelo. The light, crisp notes will perfectly balance the soup's rich, spicy flavors and cleanse your palate between bites.
• Corn Chip Crunch Companion: Grab some sturdy tortilla chips for dipping and scooping. Opt for restaurant-style thick corn chips that can handle the soup's hearty texture without falling apart. They'll add a satisfying crunch and enhance the overall Mexican-inspired meal experience.
• Fresh Salad Sidekick: Create a light cilantro-lime salad with mixed greens, chopped tomatoes, and a tangy vinaigrette.

How To Store Instant Pot Taco Soup Recipe With Ease

• Store leftovers in an airtight container within 2 hours of cooking. Keep soup fresh in the refrigerator for 3-4 days, preventing bacterial growth by maintaining a cool temperature.
• Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn and store for up to 3 months. Label containers with date and contents.
• Place desired portion in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even warming.
• Pour soup into a saucepan, adding a splash of broth or water to prevent sticking.

Need-To-Know FAQs For Instant Pot Taco Soup Recipe

• Can I make this soup without an Instant Pot?

Yes, you can prepare this taco soup on the stovetop. Simply brown the meat in a large pot, add all ingredients, and simmer for 30-40 minutes until flavors meld together.

• Is this recipe gluten-free?

Most ingredients are naturally gluten-free. Just ensure your taco seasoning and broth are certified gluten-free to make the entire recipe safe for those with gluten sensitivities.

• How can I make this soup more protein-rich?

Add extra protein by including cooked shredded chicken, ground turkey, or even plant-based protein like quinoa or additional beans. You can also top with Greek yogurt for extra protein.

• Can I freeze this taco soup?

Absolutely! This soup freezes wonderfully. Store in airtight containers for up to 3 months.

Instant Pot Taco Soup Recipe

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4.7 from 27 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Hearty Instant Pot Taco Soup brings Mexican-inspired comfort directly to dinner tables with rich, zesty flavors packed into one delicious pot. Spicy ground beef, tender beans, and aromatic spices combine for a quick, satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound ground beef or turkey
• 1 packet taco seasoning (about 1 ounce)

Vegetables and Beans:

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (green or red)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (28 ounces) diced tomatoes (with juices)

Liquids and Seasonings:

• 2 cups vegetable or chicken broth
• 1 cup water
• Salt and pepper to taste

Toppings:

• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, diced
• Fresh cilantro, chopped

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Instructions

1. Prepare the meat by activating the Instant Pot’s sauté function and browning ground beef or turkey with onions and garlic. Break down the meat while cooking and drain excess fat to ensure a clean, robust flavor profile.
2. Incorporate diced bell peppers, black and kidney beans, corn, and tomatoes into the pot. Generously sprinkle taco seasoning over the ingredients and pour in broth and water, mixing thoroughly to distribute flavors evenly.
3. Secure the Instant Pot lid, positioning the pressure release valve to “Sealing” mode. Select high-pressure cooking for 10 minutes, allowing the ingredients to meld and develop deep, complex tastes.
4. After the cooking cycle completes, permit natural pressure release for 5 minutes. Subsequently, perform a quick steam release by carefully shifting the valve to vent remaining pressure.
5. Open the lid and gently stir the soup. Conduct a quick taste test, adjusting seasoning with salt and pepper as needed to enhance the overall flavor intensity.
6. Serve the steaming soup in individual bowls, garnishing with shredded cheese, diced avocado, and fresh cilantro. Complement the meal with crispy tortilla chips or warm cornbread for a satisfying dining experience.

Notes

• Opt for lean ground meat to reduce excess fat and make the dish healthier.
• Swap ground beef with plant-based crumbles for a vegetarian version that maintains the same robust flavor profile.
• Consider adding a pinch of smoked paprika or chipotle powder to enhance the soup’s depth and complexity.
• Prep ingredients ahead of time to streamline the cooking process and reduce overall kitchen time.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Pressure Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 10 g
• Protein: 24 g
• Cholesterol: 70 mg