EASY Instant Pot Taco Soup

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Instant Pot taco soup is a mouthwatering one-pot dinner idea that is freezer-friendly and makes for easy batch cooking. It’s fully loaded with the flavors, textures, and aromas of everyone’s favorite taco, but in the form of a hearty & comforting soup!

A Fully Loaded Soup

Imagine a big hot bowl of soup that is loaded with all of the best flavors a good taco has to offer! That’s what this Instant Pot taco soup is. It’s a hearty, wholesome fully loaded taco that’s been turned into the most delicious soup. It’s made with ground beef, loads of beans, aromatics & veggies, taco seasoning, and lots of zesty tomato flavor from the salsa, Rotel, and diced tomatoes.

Making my favorite taco soup in the Instant Pot has made this recipe even easier. The pressure cooking imparts amazing flavor into everything and it’s a one-pot dump and set meal. It might remind you of homemade chili with some similar flavors and ingredients, but the taco seasoning and toppings are what give this instant pot taco soup recipe its flare.

When I make this and my chicken taco soup I always make more than I need. It’s a great freezer meal, so what I do is serve it for dinner, then portion the leftovers to keep in the fridge for the week or transfer them to the freezer for later on. It’s a quick reheat and I’ve got the perfect quick and easy comfort food on busy weeknights or cold-weather weekends.

pressing instant pot to 3 minutes

Why You’ll Love Taco Soup, Instant Pot Style!

If you’re still new to the Instant Pot and need a few tips and tricks on how to use the Instant Pot, don’t worry, it’s much easier than you think! Once you get the hang of it, there is no turning back. You’ll wonder what you ever did without it! Using a pressure cooker for this recipe is fast, easy, and set-it-and-forget-it, once you brown the beef. It pressure cooks everything exactly the right amount leaving the texture tender yet with a bite. It’s a flavor-loaded soup your whole family will love and it’s all done in 35 minutes!

Can I Make This in the Crockpot?

You can. Brown the meat in a separate skillet first, then dump the remaining ingredients in a pot. Cover with the lid and cook on high for 3-4 hours or on low for 6-8.

ladle of taco soup

Tips & Variations

  • You can make this recipe using either ground beef or ground turkey.
  • If using anything but lean ground beef you may find you need to drain excess grease from the pot before adding anything else to it.
  • Wait until the meat has browned before adding the seasoning. If you add seasoning too early, it might start to stick to the bottom of the pot and begin to burn.
  • Using a natural release for 10 minutes will allow the taco soup to continue cooking as it releases the pressure.
  • Keep on the warm setting until everyone is ready to eat.

Serve With All of the Best Taco Toppings!

Storing, Freezing, & Reheating

To store: This taco soup will keep fresh in the fridge for up to 4 days in an airtight container.

To freeze: Once completely cooled, portion it out into zip-top freezer-friendly bags or containers and freeze for up to 6 months. It’s a great soup to have on hand to bring to family, friends, or neighbors when anyone needs a warm comforting soup.

To reheat: Thaw in the fridge overnight, then reheat in the microwave if doing a single portion. If reheating more, you can also reheat on the stovetop over a low simmer.

taco soup in a white bowl

More Easy Mexican Meals:

taco soup in a white bowl

Instant Pot Taco Soup

Instant Pot taco soup is a mouthwatering one-pot dinner idea that is freezer-friendly and makes for easy batch cooking. It’s fully loaded with the flavors, textures, and aromas of everyone’s favorite taco, but in the form of a hearty & comforting soup!

Prep Time: 10 mins

Cook Time: 3 mins

Pressure time: 22 mins

Total Time: 35 mins

  • 1 pound hamburger meat or ground turkey
  • 1 medium sweet onion , chopped finely
  • 1 red bell pepper , chopped
  • 1-2 Tablespoons taco seasoning , more or less to taste
  • 1 teaspoon kosher salt
  • 15 ounce can black beans , drained and rinsed
  • 15 ounce can kindey beans , drained and rinsed
  • 15 ounce can pinto or white beans , drained and rinsed (optional)
  • 1 cup corn
  • 15 ounce can tomato sauce
  • 10 ounce can Rotel
  • 15 ounce can diced tomatoes
  • 1 cup water
  • 1/4 cup salsa , fresh is best

Optional toppings: cheese, sour cream, tortilla chips, fresh cilantro, avocado

Crockpot version: Brown hamburger, onions and bell peppers in a skillet first. Then add all ingredients to the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours.
To freeze: Let soup cool. Then place in a zip top bag or freezer container (leaving room for it to expand). Store in freezer for up to 6 months. To thaw, place in refrigerator or microwave. Then simmer in a pot over low-heat until warm. 

Serving: 350grams | Calories: 369kcal | Carbohydrates: 43g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 1046mg | Potassium: 1127mg | Fiber: 12g | Sugar: 10g | Vitamin A: 923IU | Vitamin C: 48mg | Calcium: 106mg | Iron: 5mg



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