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Best Instant Pot Taco Soup

This Instant Pot Taco Soup is a flavor-packed delight! Quick and easy to prepare, it’s perfect for busy weeknights.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Mexican
Keyword: Comfort Food, Easy, Hearty, Quick
Servings: 6 servings

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
  • 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
  • 1 can (15.5 oz) red beans rinsed and drained
  • 1 green bell pepper cut into 1-inch pieces
  • 2 tablespoons taco seasoning (low sodium)
  • 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 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!

Instructions

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

Equipment

  • Instant Pot
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons
  • Wooden Spoon

Notes

  • For a lighter option, substitute ground meat with turkey or tofu.
  • Feel free to swap beans with other varieties like pinto beans or chickpeas.
  • This soup can be made vegetarian by using vegetable broth instead of beef broth.