Instant Pot Taco Soup
Hey you! The one in need of a quick dinner recipe from ingredient you have on hand that your family will actually like! Try this 6 ingredient Instant Pot Taco Soup that cooks up in only 10 minutes for a winning family dinner!
There are days that if it wasn’t for the pressure cooker, I don’t think we’d have much for dinner other than a sandwich or take-out. But that’s just not the kind of stuff I want to feed my family on a daily basis, so I’m thankful I have an Instant Pot and quick and easy recipes that I feel good about feeding to may family.
Instant Pot Taco Soup uses ingredients you likely have on hand for a hearty soup that’s plenty filling as a meal. And with an endless choice of options to top it off, everyone can customize it just how they like it.
Taco soup is our go to for busy days and I will even make it ahead and have it ready for us to heat up for lunches or fast dinners on weeks when we have a lot going on. This soup makes great leftovers and is good for prepping ahead or freezing.
Ingredient Notes:
-
You can use any canned diced tomatoes you prefer for this recipe, but my favorite choice is fire-roasted. It adds depth of flavor and a nice smoky finish.
-
You can use your favorite packaged taco seasoning, or make up a batch of your own. This is my homemade taco seasoning blend I always keep on hand.
Preparation Notes:
-
The first step is to cook the ground beef, and the Instant Pot includes a saute function so you can actually cook it all in one pot
-
Simply heat the pot on saute and cook the beef, breaking apart with a spatula like you would cooking it on the stovetop
-
If needed, you can spoon off any excess grease, but I find using a nice lean ground beef works best
-
Once the beef is cooked, turn the pot off and add remaining ingredients
-
Cover and set the valve to sealing and set to manual high pressure for 10 minutes
-
The timer will start counting down once it’s come to full pressure
-
Once it’s done cooking it will beep and the Keep Warm timer will start counting back up
-
After 10 minutes of letting the pressure release naturally on keep warm, you can turn the valve to release remaining pressure
-
Don’t open the pot until the pin has gone fully down
Recipe Notes:
-
Feel free to add even more fire-roasted flavor by using fire-roasted green chili and fire-roasted frozen corn
-
For even more flavor, you can add 2 tablespoons of powdered dry ranch mix
Related Recipes:
I love serving up this soup to a crowd for a taco party! It goes great with Instant Pot Chicken Tacos, Homemade Guacamole and Queso Blanco Dip.
How to prep ahead:
- Cook ground beef, cool then add to a freezer safe container or zipper bag along with remaining ingredients
- Store in fridge up to 3 days or freezer up to 3 months
- To cook from frozen add 5 extra minutes of cook time plus 1/2 cup broth
How to store leftovers:
- Let cool completely then store in air tight containers in fridge up to 3 days
- I love using Souper Cubes for storing leftover soup in perfect portions
Instant Pot Taco Soup
Hey you! The one in need of a quick dinner recipe that your family will actually like! Try this 6 ingredient Instant Pot Taco Soup that cooks up in only 10 minutes for a winning family dinner!
Add to Collection
Equipment
Ingredients
- 1 pound ground beef 93% lean
- 2 14.5 oz cans fire-roasted diced tomatoes
- 1 cup beef broth
- 1 cup frozen corn kernels
- 4 oz can diced green chilis
- 2 tablespoons taco seasoning
Instructions
- Heat Instant Pot on sauté and add ground beef
- Use a spatula to break apart and cook until browned
- Turn off Instant Pot and add remaining ingredients
- Stir until combined
- Cover, seal and set Instant Pot to high pressure for 10 minutes
- Once cooking time has completed, allow pressure to release naturally for 10 minutes then turn valve to release any remaining pressure
- Serve soup topped with cheese, sour cream, cilantro, avocado or as desired
Notes
* The timer will start counting down once it’s come to full pressure
* Once it’s done cooking it will beep and the Keep Warm timer will start counting back up
* After 10 minutes of letting the pressure release naturally on keep warm, you can turn the valve to release remaining pressure
* Don’t open the pot until the pin has gone fully down
* Feel free to add even more fire-roasted flavor by using fire-roasted green chili and fire-roasted frozen corn
* For even more flavor, you can add 2 tablespoons of powdered dry ranch mix
To Prep Ahead:
How to prep ahead (also add to recipe notes):
Cook ground beef, cool then add to a freezer safe container or zipper bag along with remaining ingredients
Store in fridge up to 3 days or freezer up to 3 months
To cook from frozen add 5 extra minutes of cook time plus 1/2 cup broth
* Once it’s done cooking it will beep and the Keep Warm timer will start counting back up
* After 10 minutes of letting the pressure release naturally on keep warm, you can turn the valve to release remaining pressure
* Don’t open the pot until the pin has gone fully down
* Feel free to add even more fire-roasted flavor by using fire-roasted green chili and fire-roasted frozen corn
* For even more flavor, you can add 2 tablespoons of powdered dry ranch mix
To Prep Ahead:
How to prep ahead (also add to recipe notes):
Cook ground beef, cool then add to a freezer safe container or zipper bag along with remaining ingredients
Store in fridge up to 3 days or freezer up to 3 months
To cook from frozen add 5 extra minutes of cook time plus 1/2 cup broth
Nutrition
Calories: 357kcal | Carbohydrates: 15g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 680mg | Potassium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 391IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 4mg
Servings: 4
Calories: 357kcal