Best Instant Pot Taco Soup

If you’re looking for a quick and satisfying meal that packs a punch of flavor, then the Best Instant Pot Taco Soup is your answer. This recipe is perfect for busy weeknights or cozy weekends when you crave something hearty yet simple to prepare. With the convenience of the Instant Pot, you can whip up a delicious soup full of spices, beans, and meaty goodness in no time.

Why This Recipe Is Reliable

This taco soup recipe is a go-to for many reasons. First, it combines all the flavors you love in traditional tacos but in a comforting soup form. The Instant Pot makes it incredibly easy by allowing you to sauté, pressure cook, and serve all in one device. Plus, the ingredients are pantry staples that you can easily keep on hand, making this a reliable recipe for any occasion. Whether you’re cooking for a family or meal prepping for the week, this soup is versatile and forgiving, ensuring that you’ll have a delicious outcome every time.

Ingredient Rundown

To make the Best Instant Pot Taco Soup, you’ll need the following ingredients:

• 1 pound ground beef or chicken: Choose your favorite protein for a hearty base.
• 1 tablespoon canola oil or vegetable oil: For sautéing the onions and adding flavor.
• 1 small onion, diced: Adds a classic flavor base to the soup.
• 1 tablespoon minced garlic: Because everything is better with garlic!
• 1 can (15 oz) crushed or diced tomatoes: Provides the tomato base for the soup.
• 1 can (8 oz) tomato sauce: Adds richness and depth to the flavor.
• 1 can (4 oz) diced green chiles: For a mild kick and extra flavor.
• 1 can (15.5 oz) black beans, rinsed and drained: Adds protein and fiber.
• 1 can (15.5 oz) red beans, rinsed and drained: For additional texture and heartiness.
• 1 green bell pepper, cut into 1-inch pieces: Adds crunch and color.
• 2 tablespoons taco seasoning (low sodium): The star of the show for that classic taco flavor.
• 1 teaspoon dried oregano: For an aromatic touch.
• 1/4 teaspoon red pepper flakes: Use more if you like it spicy!
• 4 cups low sodium beef broth: The soup base; use 3 cups for a thicker consistency.
• 1/4 teaspoon salt and pepper: To taste, enhancing all the flavors.
• 2 tablespoons cornstarch: For thickening the soup.
• 2 tablespoons water: To mix with cornstarch.
• Chopped cilantro: For garnish and fresh flavor.
• Cotija cheese: Adds a creamy, salty component.
• Avocado: Creamy texture and a fresh touch.
• Jalapeno peppers: For an added kick if desired.
• Tortilla chips: Perfect for crunching on top!

Appliances & Accessories

• Instant Pot: The star of the show for this recipe.
• Cutting board: For prepping your vegetables.
• Chef’s knife: A good knife will make chopping easier.
• Measuring cups and spoons: For accurate ingredient measurements.
• Wooden spoon: For stirring the soup.

Best Instant Pot Taco Soup Cooking Guide

Step 1: Sauté the Aromatics

Start by setting your Instant Pot to the ‘Sauté’ mode. Add the canola or vegetable oil. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 2: Brown the Meat

Add the ground beef or chicken to the pot. Break it apart with a spatula and cook until browned, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking.

Step 3: Add the Vegetables and Seasonings

Once the meat is browned, add the crushed or diced tomatoes, tomato sauce, diced green chiles, black beans, red beans, green bell pepper, taco seasoning, dried oregano, and red pepper flakes. Stir everything together until well combined.

Step 4: Pour in the Broth

Pour in the low sodium beef broth. If you prefer a thicker soup, you can use only 3 cups of broth. Stir to combine all the ingredients.

Step 5: Pressure Cook

Close the lid of your Instant Pot, making sure the valve is set to ‘Sealing’. Set the pot to ‘Manual’ or ‘Pressure Cook’ for 10 minutes at high pressure. Once the cooking time is complete, allow for a natural release for 10 minutes before performing a quick release for any remaining pressure.

Step 6: Thicken the Soup

In a small bowl, mix the cornstarch with the water to create a slurry. Once the pressure has been released, open the lid and stir in the cornstarch mixture. Set the Instant Pot back to ‘Sauté’ mode and let it simmer for a few minutes until the soup thickens to your desired consistency.

Step 7: Season to Taste

Taste the soup and add salt and pepper as needed. Adjust the seasoning based on your preference for heat and flavor.

Step 8: Serve and Garnish

Ladle the soup into bowls and garnish with chopped cilantro, crumbled Cotija cheese, diced avocado, and sliced jalapeno peppers. Serve with tortilla chips on the side for crunch.

Allergy-Friendly Swaps

• Ground meat: Use ground turkey or tofu for a lighter or vegetarian option.
• Beans: Feel free to substitute with other beans like pinto beans or chickpeas.
• Vegetable broth: Use this instead of beef broth for a vegetarian-friendly soup.
• Gluten-free tortilla chips: Make sure to choose gluten-free options if needed.

Watch Outs & How to Fix

Here are a few tips to ensure your Best Instant Pot Taco Soup turns out perfect:

• Burn Notice: If you see the ‘Burn’ warning on your Instant Pot, it may be due to not enough liquid. Make sure to scrape the bottom well when sautéing to avoid this issue.
• Too Thin: If your soup is too thin, just add more cornstarch slurry and simmer until it thickens.
• Too Spicy: To tone down the heat, add a dollop of sour cream or a splash of cream to the soup.

Make-Ahead & Storage

The Best Instant Pot Taco Soup is perfect for meal prep! You can make it in advance and store it in the refrigerator for up to 4 days. Just reheat it on the stove or in the microwave before serving. If you want to freeze it, let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove.

Best Instant Pot Taco Soup Q&A

Can I make this soup in advance?

Yes! The Best Instant Pot Taco Soup is great for meal prep. You can prepare it a day or two in advance and store it in the refrigerator.

Can I use fresh vegetables instead of canned?

Absolutely! Fresh vegetables can be used, but you may need to adjust cooking times. Just ensure they’re chopped into similar sizes for even cooking.

How can I make it vegetarian?

To make a vegetarian version, substitute ground beef or chicken with crumbled tofu or a plant-based meat alternative, and use vegetable broth instead of beef broth.

What can I serve with taco soup?

This soup pairs wonderfully with tortilla chips, cornbread, or a simple side salad. You can also serve it with your favorite toppings like sour cream, cheese, or fresh avocado.

Quick Weeknight Wins

• Sally’s Baking Addiction for dessert ideas after your taco soup.
• Pinch of Yum for more quick weeknight meals.
• Minimalist Baker for easy vegan recipes to complement your meal.

Ready to Cook?

The Best Instant Pot Taco Soup is not just a meal; it’s an experience filled with flavor, warmth, and satisfaction. Gather your ingredients, fire up your Instant Pot, and get ready to indulge in a bowl of deliciousness that will have everyone asking for seconds. Enjoy the vibrant colors, hearty textures, and comforting tastes that make this soup a family favorite. Happy cooking!