Instant Pot Taco Soup
This Instant Pot taco soup recipe is healthy, hearty, and delicious. Add your favorite toppings and it makes a fantastic meal!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1-1.5 pounds extra lean ground beef
- 1 (4 ounce) can diced green chilies
- 1 (12 ounce) can corn drained
- 1 (14 ounce) can black beans drained & rinsed
- 1 (14 ounce) can red kidney beans drained & rinsed
- 1 (14 ounce) can diced tomatoes including juices
- 4 cups chicken broth
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt & pepper to taste
Toppings (optional, to taste):
- Tortilla chips, Mexican shredded cheese blend, cilantro, lime wedges, sour cream, avocado, etc.
Instructions
- Add the oil, beef, and onions to your Instant Pot. Sauté for 5 minutes, stirring occasionally. Break up the meat with your spoon.
- Add the rest of the ingredients (except for the salt & pepper) to your pressure cooker. Put the lid on and make sure it's set to "sealing". Set your Instant Pot to cook on high pressure for 10 minutes (it'll take about 10-15 minutes for it to get up to pressure since there's a lot of stuff in the pot).
- Once the pressure cooking has finished, let the pressure release naturally for at least 10 minutes and then do a quick release for the rest of the pressure if you're in a rush.
- Meanwhile, prep toppings.
- Season with salt & pepper as needed. Serve with toppings as desired.
Notes
- "Inactive time" in this recipe indicates time needed for the Instant Pot to get up to pressure and to release pressure once cooking has finished.
- I use this 6-quart Instant Pot.
- Alternate cooking method suggestions: If making this on the stove, I'd follow the same steps (but in a normal pot), and simmer the soup over medium-low heat for 25-30 minutes or so. For a slow cooker, you can choose to brown the meat first if desired, but you don't have to (but make sure you stir/break it up well - don't leave it as a block of meat). Add everything to the slow cooker and cook on low for 6-8 hours or 3-4 hours on high.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 372kcal | Carbohydrates: 44g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 902mg | Potassium: 1044mg | Fiber: 12g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 7mg