Instant Pot Taco Soup
Warm up with this hearty Instant Pot taco soup that combines seasoned ground beef, corn, black beans, and tomatoes in a rich, savory broth. Perfect for a cozy dinner, it’s quick to make in the Instant Pot and can be topped with your favorite toppings.
Taco Soup Recipe
Taco soup is a delicious fall or winter soup when you are looking for something that is comforting.
It’s perfect for busy nights or easy weekends, made in your Instant Pot.
The soup combines seasoned ground beef, black beans, corn, and tomatoes in a flavorful broth.
With simple ingredients and minimal prep, you’ll have a hearty meal ready fast.
This taco soup is a great option for both family dinners and quick lunches.
Ingredients
Oil
Used for sautéing the onions and browning the ground beef. Olive oil or vegetable oil works well, but use a high smoke point oil to prevent burning.
Onion
Dicing the onion allows it to cook evenly and blend into the soup.
Ground Beef
Use lean ground beef to reduce excess fat and keep the soup less greasy.
Spices & Seasonings: Includes garlic salt, salt, pepper, and taco seasoning. Adjust the quantities to taste, especially if you prefer more or less salt. You can also use store bought or homemade taco seasoning blend.
Corn
Canned corn is convenient.
Black Beans
Use canned black beans, but be sure to drain and rinse them before adding to the soup.
Tomatoes
Choose crushed or diced according to your texture preference—crushed for a smoother consistency, diced for more chunks.
Chicken Broth
Use low-sodium chicken broth to control the salt level in the soup. You can also use homemade if you prefer.
How to Make Instant Pot Taco Soup
Set your Instant Pot to sauté mode and heat the oil.
Once the oil is hot, add the diced onions and cook for about three minutes, or until they become translucent and softened.
Next, add the ground beef and taco seasoning to the pot. Cook the beef until it is browned all the way through, breaking it up as it cooks.
Once the beef is browned, stir in the garlic salt, salt, and pepper, along with the corn, black beans, tomatoes, and chicken broth. Mix everything together well.
Place the lid on the Instant Pot, making sure to seal it.
Set the Instant Pot to high pressure and cook for six minutes.
After the cooking time is complete, perform a quick release. Wait until the silver pin drops down, indicating that the pressure has fully released, then open the lid.
Stir the soup and transfer it to bowls.
Top with your favorite garnishes like crushed tortilla chips, cheese, or sour cream, or keep it simple for a low-carb option.
Tips for Making the Best Taco Soup
Here are some tips and tricks for making the best taco soup:
Brown the Beef Well: Make sure the ground beef is well-browned to develop a rich flavor. Break it up into small pieces as it cooks for even browning.
Adjust Seasonings to Taste: Taste the soup before serving and adjust seasonings if needed. You can add more taco seasoning, salt, or pepper according to your preference.
Corn: If you prefer, you can used frozen corn instead of canned.
Serve with Toppings: Customize your soup with various toppings like shredded cheese, crushed tortilla chips, jalapeños, avocado, or sour cream.
Leftovers/Storage
To store leftovers, allow the taco soup to cool completely before transferring it to an airtight container.
You can refrigerate the soup for up to 4 days.
For longer storage, portion the soup into freezer-safe containers or bags and freeze for up to 3 months.
When reheating, thaw frozen soup in the refrigerator overnight before warming it on the stovetop or in the microwave.
If the soup has thickened in the fridge, you can add a bit of water or broth to reach your desired consistency.
Stir well and heat until it’s warmed through.
What to Pair Taco Soup With
Here are some ideas on what you can pair or top this Instant Pot taco soup with:
Warm Crusty Bread: Perfect for dipping and soaking up the soup.
Tortilla Chips: Another great option for dipping.
Side Salad: Top with avocado and a light vinaigrette.
Sour Cream and Shredded Cheese: Classic toppings.
Sliced Jalapeños: For those who like extra heat.
Chopped Cilantro: Sprinkle over the top.
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Instant Pot Taco Soup
Ingredients
- 2 Tablespoons oil
- ½ onion diced
- 1 pound Ground Beef
- 3 Tablespoons taco seasoning
- 1 teaspoon garlic salt
- 1 teaspoon Salt
- 1 teaspoon pepper
- 1 cup corn canned
- 15 oz can of black beans
- 15 oz can have crushed tomatoes or diced tomatoes
- 4 cups chicken broth
Instructions
- Set your instant pot to sauté mode. Add in your vegetable oil. Allow that to heat up. Once hot add in your onions. Allow that to sauté for about three minutes until translucent and softened.
- Once your onions have cooked, add in your ground beef and taco seasoning. Brown your beef.
- Add in your remaining ingredients: garlic salt, salt and pepper, corn, black beans, tomatoes, and chicken broth.
- Place the lid on your instant pot, and seal. Close the ceiling valve by pushing it away from you. Set your instant pot on high pressure for six minutes. Once the timer is done, do a quick release by bringing the valve closer to you and releasing pressure.
- Once the pressure has been fully released, the silver pin to the right will drop. Open the lead by twisting it open.
- Mix together, and transfer to your favorite soup bowl. We like to top of our taco soup with crushed up tortilla chips, cheese, jalapeños, sour cream, etc. Or keep it as is for a low-carb option.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
Nutrition
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