Servings
Font
Back
0 from 6 votes

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!

Prep Time
5 mins
Cook Time
5 mins
Inactive time
25 mins
Total Time
40 mins
Servings: 6
Calories: 372 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Add the oil, beef, and onions to your Instant Pot. Sauté for 5 minutes, stirring occasionally. Break up the meat with your spoon.
  2. 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). 
  3. 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. 
  4. Meanwhile, prep toppings. 
  5. 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 Information

Calories 372kcal (19%) Carbohydrates 44g (15%) Protein 31g (62%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 50mg (17%) Sodium 902mg (38%) Potassium 1044mg (30%) Fiber 12g (48%) Sugar 3g (6%) Vitamin A 376IU (8%) Vitamin C 16mg (18%) Calcium 89mg (9%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 372

% Daily Value*

Calories 372kcal 19%
Carbohydrates 44g 15%
Protein 31g 62%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.3g 15%
Cholesterol 50mg 17%
Sodium 902mg 38%
Potassium 1044mg 22%
Fiber 12g 48%
Sugar 3g 6%
Vitamin A 376IU 8%
Vitamin C 16mg 18%
Calcium 89mg 9%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.