This Instant Pot Taco Soup is an excellent all-in-one meal for a family dinner, potluck, or game day gathering. Aside from the great flavors, one of the best things about this soup is the time it takes to prepare and cook. In just an hour you'll have full-flavored, hearty taco soup.
This version contains ground beef and two types of beans – pintos and black beans. Feel free to use whatever you have in your stash. Navy beans, garbanzo beans, great northern beans and kidney beans are good alternatives.
Serve taco soup with corn chips or fried tortilla strips (see below) and shredded cheese, along with optional toppings of sour cream, chopped cilantro, avocado wedges, or guacamole.
1 1/2 tablespoon vegetable oil
1 1/2 Pound minced meat
Kosher salttaste good
1/4 teaspoon ground black pepper
1 Cup chopped Onion
2 clove Garlicchopped
3 tablespoon Taco seasoning
1 (1 ounce) pack dry ranch dressing mix
1 (15-ounce) can black beansdrain and rinse
1 (15-ounce) can Pinto beansdrain and rinse
3 cups beef broth (preferably unsalted)
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can Tomato sauce
1 (4.5-ounce) can mild, diced green chilies
1 Cup frozen Corn kernels (or canned, drained), optional
1 Cup grated cheddar cheeseor Monterey Jack
Corn chipsor fried corn tortilla strips as an optional garnish
sour creamfresh cilantro, avocado or guacamole for optional garnish
Gather the ingredients.
Select the sauté button and add the vegetable oil to the inner pot of the Instant Pot. When the oil is hot and shimmering, add the ground beef and sprinkle with kosher salt and 1/4 teaspoon black pepper. Cook, stirring constantly, for about 3 minutes. If desired, drain excess fat.
Add the chopped onion to the minced meat and continue frying for 2 minutes.
Add the garlic, taco seasoning, and ranch dressing mixture and cook for another 2 minutes.
Add the black beans, pinto beans, beef broth, tomatoes, tomato sauce and green chiles. Stir and scrape up any brown bits stuck to the bottom of the pan. Cancel the saute function.
Lock the lid and turn the steam release knob to the lock position. Select the pressure cook button or the manual button (high pressure) and set the timer for 20 minutes.
When the time is up, gently move the steam release button to the vent position for quick release. If using, add corn and stir. Taste and add salt if necessary.
Transfer the soup to a serving bowl.
Pour the soup into bowls and top with corn chips or tortilla strips, grated cheese, sour cream and other garnishes as desired.
- To prepare fried tortilla strips: Heat about 3 inches of vegetable oil to 350 F. Halve 6 corn tortillas and then cut them crosswise into thin strips. Add about half of the strips to the hot oil. Stir with a metal slotted spoon until golden brown, about 3 minutes. Place on paper towels to drain and repeat with remaining corn tortilla strips. Sprinkle lightly with salt and use as a topping for the taco soup.
- For a lower-fat soup, replace the ground beef with ground turkey and use reduced-calorie sour cream and cheese.
|Nutritional Information (per serving)|
View full nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated fat 9g||43%|
|Total sugar 6g|
|Vitamin C 49 mg||246%|
|Calcium 227 mg||17%|
|Iron 6 mg||31%|
|Potassium 1178 mg||25%|
|*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)