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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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