Instant Pot Taco Soup
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.
Servings: 6 servings
Calories: 286kcal
Ingredients
- 1 tablespoons avocado oil or olive oil
- 1/2 large yellow onion, diced
- Salt and pepper
- 1 pound lean ground beef sub: ground chicken or turkey
- 2 cloves garlic minced
- 3 tablespoons taco seasoning or 1 store-bought packet*
- 1 (15-ounce) can petite diced tomatoes, juices and all Tip: Use fire-roasted tomatoes for more flavor.
- 1 (4-ounce) can diced green chilis, juices and all
- 1 (11-ounce) can shoepeg white corn, drained sub: yellow corn
- 1 (15-ounce) can black beans, drained and rinsed sub: pinto beans
- 2 cups chicken broth
- 1/2 cup mild or medium salsa recommend: Medium Mateo's Salsa*
- Juice of 1 lime plus more lime wedges for serving if desired
- Optional Toppings: Shredded cheese, crushed tortilla chips, diced avocado, salsa, sour cream or plain Greek yogurt, diced red onion, sliced green onions
Instructions
- Saute Onions: Set the Instant Pot to "Sauté." Add the oil and heat until shimmery. Add the onions and cook, stirring, for about 3-4 minutes, seasoning lightly with salt and pepper while they cook.
- Brown Ground Beef: Add in ground beef and garlic and cook, stirring and breaking up the meat as it cooks, until the meat is cooked through (5-7 minutes.) Press cancel. Drain the grease from the meat.
- Pressure Cook: Stir in the taco seasoning, diced tomatoes (juices and all), chilis, corn, beans, broth, and salsa to the Instant Pot and stir. Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure.
- Finish & Serve: Add in juice of 1 lime and stir. Taste and season with salt and pepper, if desired. Serve warm with your favorite Tex Mex toppings.
Video
Notes
- *The brand and spice level of these ingredients will determine the spice level of the soup.
- An easy way to add in more nutrition is to add frozen cauliflower rice to the soup before cooking.
- 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, & wild salmon–and have used it for years ourselves. Read my honest ButcherBox review.
Nutrition
Calories: 286kcal | Carbohydrates: 33g | Protein: 25g | Fat: 8g | Cholesterol: 48mg | Sodium: 1026mg | Fiber: 9g | Sugar: 9g