Best 2 Instant Pot Taco Soup Recipes

Are you craving a delicious and hearty meal that is easy to prepare? Look no further than this article, which will guide you through the journey of creating a tantalizing instant pot taco soup. With just a few simple ingredients and the convenience of your instant pot, you can whip up a flavorful and comforting soup that will satisfy your taste buds and warm your soul. From selecting the freshest ingredients to perfecting the seasoning, this article will provide you with all the essential tips and tricks to create an instant pot taco soup that will become a staple in your kitchen.

Let's cook with our recipes!

INSTANT POT® TACO SOUP

Instant Pot® Taco Soup image

This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL®. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound ground beef
1 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 (such as RO*TEL®)
1 (8 ounce) can tomato sauce
1 cup beef broth
1 (1.25 ounce) package taco seasoning mix
2 avocados, sliced
¼ cup shredded Oaxaca cheese, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 40.2 g, Cholesterol 52.2 mg, Fat 21.3 g, Fiber 12.1 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 1518 mg, Sugar 5.6 g

INSTANT POT TACO SOUP

Instant Pot Taco Soup image

Categories Dinner Main Course

Number Of Ingredients 17

Ingredients

1-2 lbs ground beef or turkey
1 packet taco seasoning mix, about 3 Tbsp.
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 packet Ranch Dressing Mix (optional)
1 (10 oz) can Rotel
1 (7 oz) can Diced Green Chiles, with juice
4 cups chicken broth
1 (14 oz) can black beans, rinsed & drained
1 (14 oz) can garbanzo beans, rinsed & drained
1 (14 oz) can red kidney or pinto beans, rinsed & drained
1 (14 oz) can diced tomatoes, with juice
4 5" Corn Tortillas, cut in thin strips (optional)
1 cup frozen corn (or 1 can of corn, drained)

Steps:

Press the Sauté button on your Instant Pot. Add the meat. Cook for 3 minutes.
Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Cook until meat is browned.
Add the Ranch packet, Rotel, green chiles, and chicken broth and stir. Bring the broth to a slow simmer and then add all of the beans and stir well.
Add the can of diced tomatoes, but don't stir.
Place the lid on the pot and lock in place. Turn the knob to sealing.
Cancel the Sauté setting and then press the Pressure Cook/Manual button. Set the cook time for 6 minutes.
When cooking time is up, allow the Instant Pot to natural release for 15 minutes. Then quick release any remaining pressure.
Add the tortillas (if desired) and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
Garnish and serve.

Nutrition Facts : Servingsize 8 serving, Calories 285 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 28 mg, Sodium 1003 mg, Carbohydrate 38 g, Sugar 3 g, Protein 25 mg

Tips:

For a spicier soup, use a can of diced green chilies or a teaspoon of chili powder.
Add a can of black beans or corn for extra vegetables.
Top the soup with shredded cheese, sour cream, and chopped cilantro for a classic taco soup flavor.
Serve the soup with tortilla chips, cornbread, or a side salad for a complete meal.
If you don't have an Instant Pot, you can make this soup in a slow cooker on low for 6-8 hours or in a large pot on the stovetop over medium heat for 30-40 minutes.

Conclusion:

This Instant Pot taco soup is a quick and easy weeknight meal that is sure to please the whole family. It is also a great way to use up leftover taco meat. The soup is packed with flavor and can be customized to your liking. So next time you are looking for a quick and easy meal, give this Instant Pot taco soup a try.