Delicious Instant Pot Taco Soup Recipe – Easy & Quick!
You may think that a delicious and hearty soup requires hours of preparation time, but not with this Instant Pot taco soup recipe. With just a few simple steps and a handful of ingredients, you can have a warm, comforting bowl of soup in no time.
As a chef, I always look for ways to make my recipes easier without sacrificing taste. That’s why I love this recipe – it’s so easy to make, but the flavor is outstanding.
Whether it’s a chilly day or you’re craving something filling and satisfying, this Instant Pot taco soup is the perfect choice. Packed with protein from several types of beans and ground beef or turkey, it’s also vegetarian-friendly if you skip the meat.
So, let’s dive in and whip up some delicious instant pot taco soup!
Why You’ll Love This Recipe
Listen up, folks. If you want a quick and easy meal that’s packed with flavor and nutrition, then look no further than this Instant Pot Taco Soup recipe. Trust me when I say that once you try it, you’ll love it.
First off, this soup is so versatile that it can be customized to fit any dietary needs. It’s perfect for low-carb, keto, or Weight Watchers diets. Plus, it’s an excellent choice for anyone trying to get more protein and fiber into their diet.
But we’re not just talking about nutrition here. This soup tastes incredible. The blend of spices and vegetables makes for a rich and satisfying flavor that will make your taste buds dance with joy.
And the best part? It’s ridiculously easy to make. With just 20 minutes of cook time in the Instant Pot, this soup can be on your table in no time. Plus, with the option to make it in a slow cooker or on the stove, you can customize it to fit your schedule.
So if you’re looking for a crowd-pleaser that’s both delicious and nutritious, this Instant Pot Taco Soup is the way to go. Trust me, your taste buds (and your family) will thank you.
Ingredient List
Here are the ingredients you will need for this easy Instant Pot Taco Soup:
Meat and Beans
- 1 pound ground beef
- 1 can red kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 1 can black beans, drained and rinsed
Vegetables
- 1 medium red onion, diced
- 1 red bell pepper, diced
Canned Goods
- 1 can diced tomatoes with juice
- 2 cans Rotel tomatoes & chilies
- 1 small can diced green chilies
Seasoning and Spices
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
Broth / Liquid Base
- 3 cups of chicken broth
Don’t worry if some of these ingredients are not a part of your pantry staples – we’ll discuss substitutions in a later section.
The Recipe How-To
Now, let’s get cooking! Here is the step-by-step guide for making Instant Pot Taco Soup.
Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) Garbanzo beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (10 oz) Rotel tomatoes & green chilies
- 1 cup frozen corn
- 1 red bell pepper, diced
- 3 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Salt and pepper to taste
Instructions:
Step 1: Brown the Ground Beef
Select the sauté option on the Instant Pot. Add ground beef and onions, cook until the meat is no longer pink.
Step 2: Add Remaining Ingredients
Add all of the remaining ingredients to the Instant Pot. Mix well so that everything is evenly distributed.
Step 3: Pressure Cook on High
Close the lid and pressure cook on high for 5 minutes. Once it completes cooking, perform a quick release of pressure by turning the knob from sealing to venting position.
Step 4: Garnish and Serve!
Your Instant Pot Taco Soup is ready! Serve it hot with toppings such as avocado slices, shredded cheese, tortilla chips or sour cream.
Enjoy your masterpiece and don’t forget to share it with family and friends!
Substitutions and Variations
As a cook, I believe that the ultimate joy of cooking is always experimenting with new ingredients and flavors. That being said, here are some substitutions and variations that you can use to make this Instant Pot Taco Soup recipe even more exciting.
– Meat options: If you aren’t a fan of ground beef, you can switch it up with any other kind of meat. Ground turkey, chicken or even pork would make great substitutes for the beef.
– Bean options: This recipe calls for a mix of red kidney beans, pinto beans, garbanzo beans and black beans but feel free to use any combination of beans that you like. White beans, navy beans or even lentils would be great in this recipe.
– Spice level: You can adjust the spice level to your preference. If you like your soup spicier, add more chili powder and diced green chilies. If you prefer it milder, reduce the amount of chili powder and use mild diced green chilies.
– Tortilla chips: Try switching out regular tortilla chips for blue corn tortilla chips, multigrain tortilla chips, or even plantain chips to add a unique twist to your soup.
– Cheese options: Use any type of shredded cheese that you like. Monterey Jack cheese, pepper jack cheese or even queso fresco would work well in this recipe.
– Vegetarian option: You can easily make this soup vegetarian by swapping the meat for extra beans or tofu.
– Low carb option: For a low-carb version of this soup, simply omit the corn and tortilla chips and serve with sliced avocado instead.
These substitutions and variations will allow you to create a taco soup that is uniquely yours while still enjoying all the delicious flavors that this Instant Pot Taco Soup recipe has to offer.
Serving and Pairing
Picture this: a steaming bowl of Instant Pot Taco Soup, filled with chunks of tender ground beef and a variety of beans, corn and diced tomatoes. Now top it off with generous amounts of shredded cheddar cheese, dollops of sour cream, sliced avocado and crunchy tortilla chips. This soup is perfect for serving on chilly days as it warms your body and soul with its delicious blend of flavors.
To truly enjoy this soup to the fullest, serve it hot and fresh out of the Instant Pot. Offer a platter of toppings like diced red onions, crushed tortilla chips, shredded cheese, diced avocados and sour cream on the side so that everyone can customize their own toppings according to their preferences.
Pair Instant Pot Taco Soup with warm corn tortillas or even a fresh garden salad. The soup’s robust taste matches well with cool salads as it cuts through the richness of the toppings. For those who prefer less carbs in their meals can opt for low-carb options like lettuce wraps instead of tortillas or keto-friendly crackers instead of chips.
For those who love experimenting with flavors, try pairing this soup with other dishes like crockpot chicken taco or creamy chicken tortilla soup. It also complements well with sides like ranch dressing or even a light white wine.
Whether you’re hosting a party or simply enjoying dinner with your family, Instant Pot Taco Soup is an impressive dish that will surely win over anyone’s heart.
Make-Ahead, Storing and Reheating
If you are planning on making this Instant Pot Taco Soup recipe ahead of time, it is best to store the soup and toppings separately. This way, you can easily reheat the soup without compromising the texture or taste of each ingredient.
To store the soup, wait until it cools down to room temperature and transfer it into an airtight container. You can keep this in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. To thaw frozen soup, simply transfer it to the refrigerator overnight.
When reheating the soup, make sure to add a little bit of water or chicken broth to avoid drying out the ingredients. You can also use a microwave or stove-top to reheat this soup. Microwave it on high for 1-2 minutes and stir occasionally until it reaches your desired temperature. For stove-top reheating, bring the soup back to a simmer while stirring occasionally.
As for toppings such as diced avocado or shredded cheese, these are best added fresh right before serving. You can slice up some red onion or avocado ahead of time and store in an airtight container in the refrigerator for up to 2 days.
In conclusion, follow these simple storing and reheating instructions and you’ll have perfectly heated delicious taco soup every time!
Tips for Perfect Results
When it comes to making the perfect Instant Pot Taco Soup, there are a few tips that will help you achieve optimal results every time. Here are some tips to keep in mind:
Firstly, use freshly grated cheese instead of pre-shredded cheese. It will melt easier in the soup and enhance the flavor. Monterey Jack and cheddar cheese are the best options for this recipe.
Secondly, be mindful of the liquid level in your Instant Pot or pressure cooker. If you add too much chicken broth or diced tomatoes, it may cause the soup to become too watery. Alternatively, if you don’t add enough liquid, then the soup will turn out too thick.
Thirdly, don’t overcook the beans. They only need to be heated through for this recipe to work correctly. Overcooking can create a mushy and unappetizing texture and can even break down into an unidentifiable form.
Fourthly, always wait for the pressure release naturally if you want to save all of the flavors without losing any nutrients from your soup. Quick releases will let out all of the built-up pressure and aroma instantly, resulting in a subpar tasting dish.
Fifthly, when using ground beef in this dish, use lean meat with at least an 80/20 ratio or higher fat content. This will prevent your soup from becoming excessively greasy and unhealthy in taste or consistency.
Lastly, it is essential to season gradually throughout all stages of cooking. Resist adding a lot of spices at once; rather, sprinkle them accordingly and taste as you go along until you reach your desired flavor profile.
Following these tips will ensure that your Instant Pot Taco Soup becomes a crowd-pleasing hit every time you make it!
Bottom Line
And there you have it! With my easy-to-follow instructions, you’re on track to make a delicious Instant Pot Taco Soup Recipe that’ll impress anyone who gets the privilege to taste it. Whether you’re in the mood for a healthy, low-carb option or a hearty, filling meal, this recipe is perfect for any occasion. Plus, with endless variations and substitutions, you can mix it up and enjoy it time and time again. So why not give it a try today? Trust me, you won’t regret it!
Instant Pot Taco Soup Recipe
Ingredients
- 1 -2 lb ground beef (93% lean, if using turkey may want to use a little oil for browning) or 1 -2 lb ground turkey (93% lean, if using turkey may want to use a little oil for browning)
- 1 ounce taco seasoning mix
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 ounce ranch dressing mix
- 10 ounces Rotel tomatoes & chilies
- 7 ounces diced green chilies, with juice
- 4 cups chicken broth, low sodium
- 14 ounces black beans, rinsed and drained
- 14 ounces garbanzo beans, rinsed and drained
- 14 ounces red kidney beans or 14 ounces pinto beans, rinsed and drained
- 14 ounces diced tomatoes, with juice
- 4 corn tortillas, cut into thin strips (use 5 inch tortilla)
- 1 cup frozen corn (or can of corn, drained)
- sour cream
- cheddar cheese or monterey jack cheese, shredded
- tortilla chips
- avocado, diced largely
- red onion, diced
- jalapeno, sliced
Instructions
- Turn the pressure cooker on to the saute setting. Add the meat (add a little oil if using turkey). Cook for a few minutes.
- Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked.
- Add the ranch dressing mix if using, Ro-tel tomatoes, green chiles, and chicken broth. Stir, and place a glass lid on the pot to help the broth heat up faster. Once the broth is at a slow simmer, add all of the beans and stir well.
- Add the can of diced tomatoes, but don't stir. Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
- Cancel the saute setting and then press the pressure cook/manual button (or dial) and find the + or - button (or dial) to choose 8 minutes. The pot will take several minutes to build up the pressure before the timer starts.
- When the cooking cycle has finished, let the pot sit undisturbed for 15 minutes. Then do a controlled quick release of the pressure by turning the knob toward the venting position in short bursts (I use a wooden spoon handle). When you feel confident that no soup will spew out of the steam, open the knob all the way.
- When the pin in the lid drops down, you can open the lid facing away from you. Give the soup a stir, carefully as there could be some steam pockets in there.
- Taste and adjust salt, then add the tortillas and the corn. Stir well and let sit for a few minutes, s tirring occasionally to help dissolve some of the tortillas.
- Serve with sour cream, cheese, tortilla chips, avocado, red onion, and/or jalapeno.