Instant Pot Taco Soup has been a lifesaver for me on those busy weeknights when I just don’t have the energy to slave over a hot stove. I still remember the first time I made it – I had just gotten my Instant Pot a few weeks prior and was eager to put it to the test. My family was craving a hearty, comforting meal, and this Instant Pot Taco Soup fit the bill perfectly.
I tossed all the ingredients into the Instant Pot, set it, and forgot it. In just 30 minutes, I had a steaming hot, flavorful Taco Soup ready to go. My kids gobbled it up, asking for seconds, and my husband couldn’t stop raving about how incredible it was. From that moment on, Instant Pot Taco Soup became a staple in our household – it’s easy, versatile, and downright delicious.
Table of Contents
Why This Instant Pot Taco Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Instant Pot Taco Soup
The secret to this Instant Pot Taco Soup recipe is in the combination of flavors and the magic of pressure cooking. By using a blend of spices, along with hearty beans, juicy tomatoes, and tender ground beef, you end up with a soup that’s bursting with Tex-Mex flavor. The Instant Pot locks in all those incredible flavors, resulting in a soup that’s rich, comforting, and downright crave-worthy.
Essential Ingredients You’ll Need
– Ground beef: This provides the protein backbone of the soup and adds a savory, meaty flavor.
– Onion: Sautéing the onion in the Instant Pot builds a flavorful base for the soup.
– Garlic: Minced garlic enhances the overall aroma and depth of flavor.
– Taco seasoning: This pre-made blend of spices is the secret weapon, infusing the Instant Pot Taco Soup with signature Tex-Mex taste.
– Diced tomatoes: Canned diced tomatoes contribute acidity and juiciness to the soup.
– Kidney beans: These hearty beans add texture and substance to the Instant Pot Taco Soup.
– Corn: Frozen corn kernels add a sweet, crisp element to balance the other flavors.
– Chicken broth: The broth provides the liquid base for the soup and helps create the perfect consistency.
Step-by-Step Instant Pot Taco Soup Instructions
Preparing Your Instant Pot Taco Soup
This Instant Pot Taco Soup comes together in a snap, requiring just a few simple steps. With your Instant Pot at the ready, you can have a comforting, flavorful soup on the table in no time. Let’s dive in!
1- Set your Instant Pot to the “Sauté” function and add a drizzle of oil. Once the pot is hot, add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through.
2- Next, add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes, or until the onion is translucent and the garlic is fragrant.
3- Pour in the diced tomatoes, kidney beans, corn, taco seasoning, and chicken broth. Stir to combine all the ingredients.
4- Secure the lid on the Instant Pot and set the valve to “Sealing.” Cook on high pressure for 15 minutes, then let the pressure naturally release for 10 minutes before quick-releasing the remaining pressure.
5- Once the pressure is fully released, carefully remove the lid. Give the Instant Pot Taco Soup a stir, and you’re ready to serve!
6- Ladle the steaming hot soup into bowls and garnish with your favorite toppings, such as shredded cheese, diced avocado, or a dollop of sour cream.
Pro Tips for Success
To ensure your Instant Pot Taco Soup turns out perfectly every time, here are a few pro tips:
– Brown the ground beef thoroughly before adding the other ingredients to develop maximum flavor.
– Adjust the amount of taco seasoning to your personal taste preferences – start with 2-3 tablespoons and add more if you want a bolder, spicier soup.
– If you prefer a thicker consistency, you can mash some of the beans against the side of the pot with a potato masher or the back of a spoon.
– Be cautious when quick-releasing the pressure to avoid any splattering – let the pressure release naturally for at least 10 minutes before manually releasing the remaining steam.
Serving and Storing Your Instant Pot Taco Soup
Perfect Pairings for Instant Pot Taco Soup
Instant Pot Taco Soup is a wonderfully versatile dish that pairs well with a variety of sides and accompaniments. For a complete meal, serve it with a fresh green salad, some warm cornbread or tortilla chips, and a refreshing lime wedge or dollop of sour cream on top. It also makes a great appetizer or party dish, especially when served with an array of toppings that guests can customize to their liking.
Storage and Make-Ahead Tips
Leftover Instant Pot Taco Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer the desired portion to a saucepan and warm it over medium heat, stirring occasionally, until heated through.
For make-ahead convenience, you can even freeze Instant Pot Taco Soup. Allow the soup to cool completely, then transfer it to a freezer-safe container or resealable bag. It will keep in the freezer for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight and then reheat it on the stovetop or in the microwave.
Variations and Dietary Adaptations for Instant Pot Taco Soup
Creative Instant Pot Taco Soup Variations
The beauty of Instant Pot Taco Soup is that it’s incredibly versatile. You can easily customize it to suit your taste preferences or the season. Try swapping out the ground beef for ground turkey or shredded chicken for a leaner protein option. In the summer, brighten it up with fresh corn and diced bell peppers. For a heartier winter version, add cubed sweet potatoes or butternut squash.
Making Instant Pot Taco Soup Diet-Friendly
To make Instant Pot Taco Soup suitable for a variety of dietary needs, consider these adaptations:
– Gluten-free: Use gluten-free taco seasoning and ensure all other ingredients are certified gluten-free.
– Vegan/vegetarian: Omit the ground beef and use vegetable broth instead of chicken broth. Add extra beans or lentils for protein.
– Low-carb: Skip the corn and kidney beans, and serve the soup over riced cauliflower or zucchini noodles.
Frequently Asked Questions
Q: Can I use ground turkey instead of ground beef in this Instant Pot Taco Soup recipe?
A: Absolutely! Ground turkey is a great substitute for the ground beef. The cooking instructions would remain the same, and the Instant Pot Taco Soup will still turn out delicious with the turkey.
Q: How long does it take to make Instant Pot Taco Soup?
A: From start to finish, this Instant Pot Taco Soup recipe takes about 30-40 minutes. The active prep time is just 10-15 minutes, and the Instant Pot does the rest of the work, cooking the soup in just 15 minutes under pressure.
Q: Can I make Instant Pot Taco Soup ahead of time?
A: Yes, Instant Pot Taco Soup is an excellent make-ahead meal. You can prepare the entire soup in advance and store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. When ready to serve, simply reheat the soup on the stovetop or in the microwave.
Q: How many servings does this Instant Pot Taco Soup recipe make?
A: This Instant Pot Taco Soup recipe yields approximately 6-8 servings, depending on the portion size. It’s a hearty, filling soup, so a typical serving size is about 1-1.5 cups.
Q: My Instant Pot Taco Soup turned out watery. What can I do to thicken it up?
A: If your Instant Pot Taco Soup is too thin, there are a few easy ways to thicken it up. You can mash some of the beans against the side of the pot with a potato masher or the back of a spoon to release their starch and thicken the broth. Alternatively, you can make a cornstarch slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of water, then stirring it into the soup and simmering until the desired consistency is reached.
Instant Pot Taco Soup
- Total Time: 30
- Yield: 6
Description
This Instant Pot Taco Soup is a hearty, flavorful meal that’s ready in just 30 minutes. Packed with ground beef, beans, and bold taco seasonings, it’s the perfect quick and easy weeknight dinner.
Ingredients
– 1 lb ground beef
– 1 packet taco seasoning
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 can (10 oz) diced tomatoes with green chiles
– 4 cups beef or chicken broth
– 1 cup frozen corn kernels
– 2 tbsp chopped fresh cilantro
– Salt and pepper to taste
Instructions
1. – Set the Instant Pot to the Sauté function. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
2. – Stir in the taco seasoning and cook for 1 minute.
3. – Add the black beans, pinto beans, diced tomatoes, tomatoes with green chiles, broth, and corn. Stir to combine.
4. – Secure the lid on the Instant Pot and set to Manual/Pressure Cook mode for 10 minutes.
5. – When the cooking time is up, let the pressure release naturally for 5 minutes, then do a quick release.
6. – Stir in the fresh cilantro and season with salt and pepper to taste.
7. – Serve the Instant Pot Taco Soup hot, garnished with desired toppings like shredded cheese, diced avocado, or crushed tortilla chips.
Notes
– For a thicker soup, you can mash some of the beans against the side of the pot.
– Customize the heat level by adjusting the amount of taco seasoning or adding diced jalapeños.
– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Instant Pot
- Cuisine: Tex-Mex
Conclusion
Instant Pot Taco Soup is the ultimate easy, comforting, and flavorful meal for busy weeknights. With just a few simple steps, you can have a hearty, Tex-Mex-inspired soup on the table in no time. The Instant Pot does all the work, locking in the incredible flavors and making this dish a surefire family favorite.
I hope you’ll give this Instant Pot Taco Soup recipe a try. It’s sure to become a new go-to in your household, just like it has in mine. Let me know in the comments how it turns out for you, and don’t forget to share this recipe with your friends and family. Enjoy!
