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Instant Pot Taco Soup is a hearty soup filled with good-for-you protein and veggies. You’ll be making this fast, one-pot wonder again and again! Freezing instructions included.
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Make It Now:
Freeze For Later:
Option 1 (Before Cooking): Follow Steps 1-2. To a gallon-sized freezer bag or container, add the taco seasoning, diced tomatoes, green chilis, corn, beans, broth, salsa, and the meat/onion mixture (once it has cooled down a bit). Seal tightly, squeezing out excess air, and freeze inside a bowl that’s about the same circumference as the Instant Pot. Remove bowl once it’s frozen.
Option 2 (After Cooking): Follow all of the cooking instructions in the recipe. Let the soup cool and then freeze in airtight freezer containers.
Prepare From Frozen:
Option 1 (Before Cooking): Run the bag of soup under water until the frozen meal loosens up. Set Instant Pot to Saute setting. Dump the frozen soup in the pot and saute for about 5 minutes. Lock and seal the lid. Cook at high pressure for 12-17 minutes with a quick release. Follow Step 4.
Option 2 (After Cooking): Let soup thaw completely. Then just warm up in the microwave, on the stove on low, or in the slow cooker on low, until warmed through.
Crock Pot Version: Use our Crock Pot Taco Soup recipe to whip this up in the slow cooker. It cooks all day while you’re at work.
Stovetop Version: Try our similar big-batch Mexican Soup recipe.
Gluten-Free and Dairy-Free Tips: This soup is naturally gluten-free, if you make sure to buy taco seasoning that’s labeled gluten-free or if you make your own. It’s also dairy-free, as long as you omit cheese and sour cream as a topping.
Where We Get Our Ground Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves. Read my honest ButcherBox review.
Find it online: https://thrivinghomeblog.com/instant-pot-taco-soup/