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.
Get ready to savor the heartiness of tacos in the form of a comforting soup, thanks to this Instant Pot Taco Soup. It’s a flavorful amalgamation of ground beef, beans, corn, and a perfect blend of spices, all simmered together in an Instant Pot for quick and delicious results. This versatile dish delivers the deliciousness of a taco night in a bowl of comforting soup.
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.
FAQs
Q: Can I make this soup vegetarian?
A: Absolutely! Just replace the ground beef with a plant-based alternative, or add extra beans.
Q: Can I use chicken instead of beef?
A: Of course! You can easily substitute ground beef with ground chicken or turkey for a leaner version of this soup.
Tips and Tricks
- Sauté the Beef: Use the sauté setting on your Instant Pot to brown the beef before adding the other ingredients. This will add depth to the flavor.
- Natural Release: Let the pressure release naturally for at least 10 minutes before doing a quick release to maintain the texture of the beans and corn.
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.”
Variations
- Spicy Version: Add a diced jalapeño or a dash of cayenne pepper for a spicy kick.
- Cheesy Taco Soup: Stir in some shredded cheddar cheese at the end until it’s fully melted and incorporated.
Where to Serve
This Instant Pot Taco Soup is perfect for a weeknight dinner, casual gathering with friends, or even for a Game Day spread. It’s also a fantastic option for meal prep.
Storage
Leftover Taco Soup can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
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!
Common Problems and How to Avoid Them
Problem: The soup is too thick.
Solution: Add a bit more broth to thin it out to your desired consistency.
Problem: The soup lacks flavor.
Solution: Make sure to season your soup adequately. A squeeze of fresh lime juice before serving can also brighten up the flavors.
Making this Recipe with Kids
While this recipe is quite straightforward, there are ways kids can get involved:
- Add Ingredients: Children can help add the ingredients to the Instant Pot.
- Mixing: Kids can help stir the soup before and after cooking, under supervision.
Remember, the Instant Pot can get very hot and releases steam, so ensure kids are always supervised when cooking.
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!
Here are the ingredients for Instant Pot Taco Soup
- 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
Topping Options
- Cheese: A sprinkle of shredded cheddar or Monterey Jack cheese on top adds creaminess.
- Avocado: Sliced or diced avocado adds a delicious creamy element.
- Sour Cream: A dollop of sour cream provides a cool contrast to the warm, spicy soup.
Why This Recipe Works
This Instant Pot Taco Soup works wonderfully due to its convenience, versatility, and flavor-packed profile. It delivers the comfort of a soup with the rich, spicy flavors of a taco. The Instant Pot takes the effort out of the cooking process, transforming the ingredients into a savory soup in a fraction of the time compared to traditional methods. This is a recipe that is sure to become a repeat in your meal rotation.
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!
What are some other Instant Pot recipes to try?
- The Best Instant Pot Beef Stroganoff Recipe
- Easy Instant Pot Kalua Pork Recipe
- Amazing Instant Pot Rotisserie Chicken and Rice Soup
- Easy Instant Pot Gnocchi Soup
If you are looking for more Instant Pot Recipes be sure to check these out! 20 Easy Instant Pot Recipes
Easy and Delicious Instant Pot Taco Soup
A super awesome soup that is perfect for Taco Tuesday or any other weeknight meal!
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 350Total Fat 14gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 7gCholesterol 67mgSodium 1444mgCarbohydrates 28gFiber 8gSugar 5gProtein 28g
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Before you go, check out these great posts!
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Hi! I’m Nellie. I am a busy mama of three, wife to my high school sweetheart who loves to cook, workout and stay organized! I love to share helpful printables, the best recipes and fitness tips for the modern mom. I strongly believe that every mom can feed their family well, take proper care of themselves and have fun along the way! Read my story.
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