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instant pot taco soup in a white bowl with cheese, sour cream, cilantro and jalapeños next to it

Instant Pot Taco Soup


  • Author: Heather
  • Total Time: 40 minutes
  • Yield: 10-12 1x
  • Diet: Gluten Free

Description

Instant Pot taco soup is a quick, easy, and healthy weeknight meal! Perfect for a family or to serve to friends - have taco soup ready in 30 minutes with the Instant Pot!


Ingredients

Scale
  • 1 Tablespoon Olive Oil
  • 1 Large Onion - diced
  • 3 Garlic Cloves - minced
  • 1 Pound Ground Beef
  • 4 Tablespoons Chili Powder
  • 2 Teaspoon Cumin
  • 1 Teaspoon Salt 
  • 1 - 15 Ounce Can of Corn - drained
  • 1 - 15 Ounce Can of Black Beans - drained
  • 4 Ounces Canned Diced Green Chilies
  • 10 Ounces Canned Tomatoes with Green Chilies (Rotel)
  • 2 - 15 Ounce Cans of Crushed Tomatoes
  • 32 Ounces Beef Broth

Instructions

  1. Turn on the instant pot to the saute function. Add in olive oil and diced onion. Saute for 2 minutes.
  2. Add in the minced garlic and ground beef. Cook for 3-4 minutes until the ground beef is cooked and n more pink remains. Use a wood spoon or ground beef mincer to help break up into small chunks.
  3. Turn off the saute function and add in all the spices and stir.
  4. Add in the corn, black beans, green chilies, Rotel, and crushed tomatoes. Stir and add the beef broth. Give a final stir.
  5. Put the lid on and turn on the "soup" function for 20 minutes. Note - it takes 10 minutes or so to come to pressure.
  6. Once the time is up, manually release the steam valve.
  7. Serve out into a bowl and enjoy with sour cream, shredded cheese, avocadoes, cilantro, and chips if desired.

Notes

  • Leftovers can be stored in an airtight container for up to 5 days.

To Freeze:

  1. Let the soup cool completely. Place in a freezer-safe ziptop bag and seal tight. Lay on a baking sheet flat and place in the freezer. once frozen store however desired in your freezer. Will last for up to 6 months. If you use a chamber vacuum sealer to store it can be frozen for up to 2 years.
  2. To reheat - place the frozen bag in the fridge for 24 hours to thaw. Place in a large pot and put over medium heat on the stove until warmed.

How to Make on the Stovetop

  1. In a large pot, place on the stove over medium-high heat. Add in olive oil and diced onion. Saute for 2 minutes.
  2. Add in the minced garlic and ground beef. Cook for 3-4 minutes until the ground beef is cooked and no more pink remains. Use a wood spoon or ground beef mincer to help break up into small chunks.
  3. Turn down to medium and add in all the spices and stir.
  4. Add in the corn, black beans, green chilies, Rotel, and crushed tomatoes. Stir and add the beef broth. Give a final stir.
  5. Put the lid on and bring to a simmer. Let cook for 30 minutes. 

How to Make in a Slow Cooker

  1. In a large skillet, place on the stove over medium-high heat. Add in olive oil and diced onion. Saute for 2 minutes.
  2. Add in the minced garlic and ground beef. Cook for 3-4 minutes until the ground beef is cooked and no more pink remains. Use a wood spoon or ground beef mincer to help break up into small chunks.
  3. Remove from the heat and add into a slow cooker.
  4. Add in the corn, black beans, green chilies, Rotel, and crushed tomatoes. Stir and add the beef broth. Give a final stir.
  5. Put the lid on and cook on low for 6-8 hours or high for 3-4 hours.  
  • Prep Time: 20 Minutes
  • Cook Time: 20 minutes
  • Category: Dinner - Soup
  • Method: Instant Pot
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 133
  • Sugar: 4.4 g
  • Sodium: 669.8 mg
  • Fat: 3.1 g
  • Carbohydrates: 14.7 g
  • Fiber: 4.8 g
  • Protein: 13 g
  • Cholesterol: 22.6 mg

Keywords: Instant Pot Taco Soup

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