One of my favorite things to do in the winter is cook with my instant pot. There are so many recipes that can be made, especially in the winter! Today I’ve got a yummy and easy instant pot taco soup recipe that will be perfect for nights when you want a hearty meal! It’s also a fantastic taco Tuesday option.
Can you believe I have never had taco soup until just a few years ago? Growing up in a Jamaican household, I am so used to having authentic Caribbean dishes all the time. It didn’t help that I grew up in a very Caribbean neighborhood, so I was constantly eating the same things.
I went to a conference a few years ago and finally tasted taco soup. I FINALLY saw what the hype was about. IT WAS DELICIOUS. It was so hearty, and flavorful–I was in love. I immediately ran home and told my husband that I was going to make it because it was so good–his response? “Duh.”
(Psst. If you are looking for more taco recipes check out these Veggie Tacos!)
What can I eat instant pot taco soup with?
Since taco soup is kind of like a soup on steroids you could absolutely make it and eat it on its own. I personally love to have it with tortilla chips — the round ones are just made for soups like this! Some people like to put sour cream, scallions and the works on top of their soup. Some folks like to have to taco soup speak for itself!
What type of meat can I use in instant pot taco soup?
I’ve tried both ground beef and ground turkey (if you do the ground turkey be sure not to buy the pre seasoned Mexican turkey meat, all the seasoning you need is in the recipe.
What exactly is in taco soup?
There are many ingredients including ground beef, onions, peppers, vegetable broth and the perfect Mexican seasoning. The best part about the instant pot is that it pressure cooks the flavors together perfectly!
So if you are looking for a fun new version of Taco Tuesday or a quick weeknight meal, try this one out with the toppings of your choice!
A super awesome soup that is perfect for Taco Tuesday or any other weeknight meal!
- 1 lb ground beef
- 1 tablespoon minced garlic
- 2 tomatoes; sliced
- 1 anaheim pepper; diced
- 1 jalapeno; diced
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 cup frozen corn
- 1 white onion; diced
- 2 teaspoons salt
- 1 can black beans; strained
- 1 can chili beans; strained
- 2 cups vegetable broth
- 2 cups water
- In your instant pot, place ground beef and minced garlic. Cook on saute for 5 minutes.
- Toss in onions and cook for 2 more minutes. Add in all the spices and stir.
- Add in tomatoes, anaheim peppers, jalapeno, and corn. Top with strained chili beans and black beans. Stir well.
- Add in broth and water. Place lid on pot. Set to high pressure for 8 minutes.
- Once the pot stops counting release the pressure valve. Serve topped with cheese or sour cream.
Amount Per Serving Calories 350Total Fat 14gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 7gCholesterol 67mgSodium 1444mgCarbohydrates 28gFiber 8gSugar 5gProtein 28g