5 from 4 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
10 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 ground beef extra lean
- 1 (4 ounce) can green chili diced
- 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 cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
Toppings (optional, to taste):
- tortilla chips etc
- Mexican shredded cheese blend
- cilantro
- lime
- sour cream
- avocado
Instructions
- Add the oil, beef, and onions to your Instant Pot. Sauté for 5 minutes, stirring occasionally. Break up the meat with your spoon.
- 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).
- 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.
- Meanwhile, prep toppings.
- Season with salt & pepper as needed. Serve with toppings as desired.
Cup of Yum
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
(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%)
Nutrition Facts
Serving: 6 Serving
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.