Instant Pot Taco Soup

4.75 from 8 votes

If you love tacos, you need this Instant Pot Taco Soup in your life. It’s the kind of cozy, low-effort meal that warms you up from the inside out and makes you feel like a meal-prep genius. Grab your pressure cooker, pile on the toppings, and enjoy a big, satisfying bowl of this flavor-packed soup!

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Prep Time5

Cook Time25

Total Time30

Servings: bowls

Author: Molly Thompson

INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion diced
1 red bell pepper diced
3 cloves garlic minced
1 1/2 lb ground beef
1/4 cup tomato paste
1 (10-oz) can diced tomatoes with green chiles (Rotel)
1 (15-oz) can black beans drained and rinsed
1 (15-oz) can fire roasted corn drained
2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon Kosher salt
3 cups beef broth
Toppings: avocado, cilantro, tortilla chips, sour cream, red onion, cheddar 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.
2 tablespoons olive oil, 1 medium yellow onion, 1 red bell pepper, 3 cloves garlic, 1 1/2 lb ground beef
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.
1/4 cup tomato paste, 1 (10-oz) can diced tomatoes with green chiles, 1 (15-oz) can black beans, 1 (15-oz) can fire roasted corn, 2 teaspoons chili powder, 1 1/2 teaspoons smoked paprika, 1 teaspoon cumin, 1 teaspoon Kosher salt, 3 cups beef broth
Stir, taste for seasoning then serve warm with your favorite toppings.

Notes

*Nutrition info does not include toppings

Taco Seasoning. Skip the spices and pour in a pack of taco seasoning (I like Siete). They often contain thickeners, so you may need to add a splash more of broth to reach the consistency you like.

Ground Beef. I used 90% lean ground beef. You can swap this for ground chicken or ground turkey as well!

Black Beans. You can totally swap these for kidney beans or pinto beans.

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

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