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a bowl of instant pot taco soup with avocado, cilantro, tortillas and cheese on top
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4.72 from 7 votes

Instant Pot Taco Soup

This Instant Pot taco soup is done in under 30 minutes and packed full of bold flavors like fire roasted corn, smoked paprika and cumin. It's easy, healthy and a great freezer meal!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American, Mexican
Diet: Gluten Free
Keyword: 30 minute meal, ground beef, healthy soup
Servings: 6 bowls

Ingredients

  • 2 tablespoons olive oil
  • 1 lb ground beef
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1/2 can tomato paste
  • 1 (10 ounce) can tomatoes with green chiles (rotel)
  • 1 (15 ounce) can black beans drained and rinsed
  • 1 (15 ounce) can fire roasted corn drained
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 3 cups beef broth
  • Toppings: avocado, cilantro, tortilla chips, sour cream, red onion, cheese, tomatoes, jalapeno

Instructions

  • Set the Instant Pot to saute mode and add 2 tablespoons of olive oil to the pot. Allow it to heat until the oil is rippling then add the onion, red pepper and garlic and saute for 2-3 minutes. Add the ground beef and brown for 3-4 minutes, or until no pink remains.
  • Add the tomatoes, tomato paste, fire roasted corn, black beans, spices and beef broth and stir to combine. Lock the lid into place and seal the vent. Set to Pressure Cook (manual cook) for 8 minutes. It will take a few minutes for the Instant Pot to come to pressure then it will start counting down. When the time is up, allow the soup to Naturally Release (do nothing) for 10 minutes, then Quick Release the pressure valve with the handle of a wooden spoon until the soup has vented all the way.
  • Stir, taste for seasoning then serve warm with your favorite toppings.

Video

Notes

*Nutrition info does not include toppings
How to freeze to meal prep: follow step 1 to saute the meat and veggies (could do this over the stove) then allow it to cool and add the mixture to a plastic bag with the rest of the ingredients. Lay it flat in the freezer to freeze solid then stand it up to save space. Thaw overnight in the fridge and follow cooking instructions.
How to make it in the slow cooker: follow step 1 to saute the meat and veggies over medium heat on the stove. Transfer to a slow cooker with the rest of the ingredients and cook on high for 3-4 hours or on low for 6-7 hours.

Nutrition

Serving: 1bowl | Calories: 353kcal | Carbohydrates: 30.6g | Protein: 21.6g | Fat: 17.3g | Cholesterol: 51.4mg | Sodium: 780mg | Fiber: 8.9g | Sugar: 9.2g