Instant Pot Taco Soup
Elevate taco night with Instant Pot Taco Soup—a speedy blend of ground beef, beans, and spices in a savory broth. Ready in under 45 minutes, this comforting delight, topped with cheese and sour cream, promises a cozy culinary adventure perfect for any gathering.
Equipment
- Instant Pot
Ingredients
- 1 pound ground beef or turkey
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz ) kidney beans drained and rinsed
- 1 can (15 oz ) corn drained
- 1 can (15 oz ) tomatoes with green chilies diced
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 cups beef or vegetable broth
- Salt and pepper to taste
Toppings
- shredded cheese
- sour cream
- green onions sliced
- cilantro chopped
- lime wedges
- tortilla strips
Instructions
- Set the Instant Pot to "Sauté" mode. Add ground beef or turkey and cook until browned, breaking it apart with a spoon as it cooks.
- Add diced onions and minced garlic to the pot. Sauté for 2-3 minutes until the onions are softened.
- Stir in the taco seasoning, cumin, and smoked paprika. Cook for an additional 1-2 minutes to toast the spices.
- Add diced bell pepper, black beans, kidney beans, corn, diced tomatoes with green chilies, and broth to the pot. Mix well.
- Cancel the "Sauté" mode and secure the Instant Pot lid. Set the Instant Pot to "Soup" mode or manually set it to high pressure for 10 minutes.
- Once the cooking cycle is complete, perform a quick release of pressure. Carefully open the lid.
- Season the soup with salt and pepper to taste. Let it rest for about 10 minutes to allow the flavors to meld.
- Serve the Instant Pot Taco Soup hot, ladled into bowls. Top each serving with shredded cheese, a dollop of sour cream, sliced green onions, chopped cilantro, and tortilla strips. Squeeze a bit of lime juice over each bowl for an extra burst of flavor.