Description
This Instant Pot Taco Soup is a delicious and easy-to-make meal that is perfect for busy weeknights. Packed with flavorful ingredients and customizable toppings, it’s a family-friendly dish that will warm you up from the inside out.
Ingredients
Scale
Ground Beef/Turkey Mixture:
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
Soup Base:
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (1 oz) packet taco seasoning
- 1 (1 oz) packet ranch seasoning mix
- 2 cups beef or chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, tortilla chips, chopped cilantro, avocado
Instructions
- Brown the Meat: Set the Instant Pot to Sauté mode. Add the ground beef and onion, cook until browned and onion is soft. Drain excess grease if needed.
- Add Ingredients: Stir in garlic, then add black beans, kidney beans, corn, diced tomatoes, tomatoes with green chiles, taco seasoning, ranch seasoning, and broth. Stir to combine.
- Pressure Cook: Seal the lid, set the valve to Sealing, cook on Manual (High Pressure) for 5 minutes. Natural release for 5 minutes, then quick release.
- Season and Serve: Open the lid, stir, season with salt and pepper. Serve hot with desired toppings.
Notes
- This soup freezes well and tastes even better the next day.
- For a vegetarian version, omit the meat and use vegetable broth.
- You can also add bell peppers or zucchini for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg
