Instant Pot Taco Soup

There are few things more comforting than a steaming bowl of soup on a chilly evening. My Instant Pot Taco Soup is a recipe that truly sings with flavor. It’s packed with hearty ground meat, satisfying beans, and sweet corn, all simmered in a rich, zesty broth that just begs for a spoon. This easy soup recipe delivers amazing, deep flavors without spending hours on the stovetop.

I find myself making this particular Instant Pot Taco Soup recipe on repeat, especially during busy weeks. It’s a meal that’s both wonderfully nourishing and incredibly convenient. Plus, the way it reheats means leftovers are just as delicious, a true lifesaver for lunches or quick dinners later in the week.

Why I Love This Recipe

This Instant Pot Taco Soup is pure weeknight magic! Seriously, it’s a flavor explosion happening in under an hour. I adore this recipe because it’s:

• Super Speedy: Ready in a flash.
• Amazingly Flavorful: Taco and ranch seasonings are a dream team.
• Incredibly Easy: Minimal fuss, maximum taste.
• So Comforting: Perfect for cozy nights.

It’s the ultimate satisfying, fuss-free meal.

Instant Pot Taco Soup Ingredients

The magic of this Instant Pot Taco Soup comes from its simple yet vibrant ingredient combination. It’s a symphony of savory, zesty, and slightly sweet notes that come together beautifully.

Core Ingredients

• Ground Beef or Turkey: This forms the hearty base of our soup, adding richness and satisfying texture.
• Onion: Our aromatic foundation, adding a subtle sweetness and depth of flavor as it cooks.
• Garlic: Essential for building those savory layers. A little goes a long way!
• Black Beans & Pinto Beans: These bring protein and fiber. They add great texture and make the soup wonderfully filling.
• Corn: A touch of sweetness and pop of color that brightens up the whole bowl.
• Diced Tomatoes & Diced Tomatoes with Green Chilies: These canned tomatoes provide the liquid base and a wonderful tomatoey tang. The green chilies add a gentle kick.
• Beef or Chicken Broth: This liquid brings everything together and ensures a delicious, soupy consistency.

Seasoning Stars

• Taco Seasoning: This is our flavor powerhouse! It delivers that classic taco taste we all love.
• Ranch Seasoning Mix: A secret weapon! It adds a creamy, herby counterpoint to the taco spices.

Substitutions and Tips

Don’t have ground turkey? Ground beef works just as wonderfully. If you’re not a fan of pinto beans, kidney beans are a tasty alternative. Want more heat? Add an extra can of diced tomatoes with green chilies or a pinch of cayenne pepper. For a milder soup, simply use regular diced tomatoes. Remember, all the precise measurements are in the recipe card below!

Whipping up this easy Instant Pot Taco Soup is a breeze. You’ll have a delicious meal on the table in no time. Let’s get cooking!

How to Make Instant Pot Taco Soup

SAVE

Step 1: Browning the Meat and Veggies

First, set your Instant Pot to the ‘Sauté’ mode. Add your ground beef or turkey. Toss in the chopped onion. Now, just cook it all. Break up the meat as it browns. You want it fully cooked through. Then, drain off any extra grease. This keeps the soup from feeling too heavy.

Step 2: Adding Garlic and Finishing Sauté

Next, add the minced garlic. Cook it for just a minute. You want it to smell amazing. Then, press ‘Cancel’. This switches off the Sauté mode. It’s time to move on to the next step.

Step 3: Loading the Pot

Now, stir in all the good stuff. Add in the black beans and pinto beans. Don’t forget the corn. Next go the diced tomatoes. Add the diced tomatoes with green chilies too. Sprinkle in the taco seasoning. Put in the ranch seasoning mix. Pour in the beef or chicken broth last. Try not to stir too much after adding the broth. This helps prevent sticking.

Step 4: Pressure Cooking Time

Close the Instant Pot lid securely. Make sure the valve is set to ‘Sealing’. Choose ‘Manual’ or ‘Pressure Cook’. Set it for High Pressure. Cook for 10 minutes. This is the magic cooking time.

Step 5: Releasing the Pressure

Once the cooking time is up, let the pressure release naturally. Do this for 10 minutes. After that, carefully do a Quick Release. This lets out any leftover steam. Be cautious when you do this.

Step 6: Final Stir and Serve

Gently open the lid. Stir your delicious Instant Pot Taco Soup. Make sure everything is well combined. Ladle it into bowls. Serve it while it’s hot. Your amazing, easy soup is ready!

How to Store Instant Pot Taco Soup

Leftover Instant Pot Taco Soup? Lucky you! It stores beautifully. Let the soup cool completely. Then, transfer it to an airtight container. It keeps well in the refrigerator for about 3 to 4 days. For longer storage, freeze the soup. It’s great frozen for up to 3 months. Reheating is simple, just thaw and warm gently.

Tips for Success

• Don’t skip draining the meat. It prevents a greasy broth.
• Ensure seasonings don’t stick. Stir well before pressure cooking.
• Natural release time is important. It finishes the cooking gently.
• Taste and adjust seasonings before serving. Everyone likes different heat levels.
• This Instant Pot Taco Soup freezes wonderfully. Plan ahead for easy meals.

Kitchen Tools You’ll Need

• Instant Pot: Your pressure cooker is key. A Dutch oven on the stovetop also works.
• Cutting Board & Knife: For chopping onions.
• Measuring Cups & Spoons: For accurate ingredient amounts.
• Can Opener: For beans and tomatoes.
• Large Spoon or Ladle: For stirring and serving.

Serving Suggestions

• Top your Instant Pot Taco Soup with shredded cheese.
• Add a dollop of sour cream or Greek yogurt.
• Crumbled tortilla chips add a wonderful crunch.
• Sliced avocado offers creamy richness.
• A squeeze of lime brightens all the flavors.

SAVE

Frequently Asked Questions

Can I make Instant Pot Taco Soup ahead of time?

Absolutely! This Instant Pot Taco Soup is perfect for meal prep. You can make it a day or two in advance. The flavors actually meld and deepen overnight, making it even tastier on the second day.

What if I don’t have an Instant Pot?

No worries! You can easily make this taco soup recipe on the stovetop. Brown the meat and sauté the onions and garlic in a large pot. Add the remaining ingredients, bring to a simmer, and cook for at least 20-30 minutes to allow the flavors to meld. Just remember to ensure the seasonings are well incorporated.

Can I substitute the beans in this taco soup?

Yes, you can! While black and pinto beans are wonderful, feel free to swap them out. Kidney beans or cannellini beans work well too. If you’re aiming for fewer carbs, you could even reduce the amount of beans or omit one can.

How spicy is this Instant Pot Taco Soup?

This pressure cooker soup has a mild to medium spice level, mostly from the diced tomatoes with green chilies and the taco seasoning. You can easily adjust the heat. Use mild diced tomatoes with green chilies for less spice. For more heat, add a pinch of cayenne pepper or a dash of hot sauce.

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