This is a very easy, yet tasteful taco soup made using an Instant Pot made with beans, beef, and many spices you are going to love.
Today you are going to learn how to make Instant Pot Taco Soup that is so simple, yet delicious, you are going to LOVE!
This Instant Pot Taco Soup is full of flavor and you can make it any way you want.
You can add red beans, pink beans, garbanzo beans, you can't mess this taco soup recipe up at all.
Want to make this sopas de taco spicy, then make it spicy! Think about it as a regular taco, you know how we load it up to our liking. This Mexican inspired soup is almost the same.
Top the soup with sour cream and cheese and I am telling you, you have a winner.
Ingredients for Instant Pot Taco Soup Recipe
Here’s how to make this Instant Pot Sopas de Tacos. First, we need to gather all of the ingredients.
To make this taco soup using a pressure cooker you are going to need the following ingredients:
- olive oil
- ground beef
- medium onion
- green pepper
- sweet can corn
- pinto beans
- red beans
- Rotel diced tomatoes and green chilies
- diced tomatoes (any flavor)
- taco seasoning
- beef broth
- Salt and pepper to taste
You might like these recipes:
- Mexican Twice Baked Potatoes Recipe(Opens in a new browser tab)
- Salsa Verde Beef Filling(Opens in a new browser tab)
- Gallo Pinto(Opens in a new browser tab)
How to Make Instant Pot Taco Soup
Once you have gathered your ingredients it is time to make this soup using your Instant Pot. Follow the steps below to make this soup.
The first thing you need to do is press the Sauté button on your Instant Pot or your favorite electric pressure cooker. You can find a great selection of electric pressure cookers including Instant Pot on Amazon.
Once the Instant Pot is nice and warm, add the olive oil and wait until the oil is warm and add the ground meat, onions, and green peppers.
Continue to cook the meat until its browned about 5 minutes or so.
Once the meat is cooked, carefully drain the meat fat. Place the Instant Pot content back to the pot.
After draining the fat from the content, add the corn, beans, Rotel, diced tomatoes, taco seasoning, and stir for a few minutes still using the Sauté mode on your electric pressure.
Add the beef broth and stir again to make sure everything is mixed.
Close the Instant Pot using its lid and turn valved to Sealing. Next, stop the Saute mode.
Press Pressure Cooker or Manual on your Instant Pot and set it for 15 minutes.
Once the Instant Pot is done, allow it to natural release for another 10 minutes.
Your Taco Soup is ready to serve. You can add avocado, tortillas, cheese, and sour cream to your soup.
How to Freeze Taco Soup
Another plus about making this Instant Pot Sopas de Taco is that you can freeze it for later.
After you are done making your taco soup, allow it to cool. Then pour the soup into a freezer bag.
Seal or close the freezer bag or your favorite freezer-friendly container and label it.
Place the soup in the freezer to freeze.
To Cook Frozen Taco Soup After Freezing
To cook the frozen taco soup place, it in the fridge to thaw out the day before. Reheat the soup until its hot. If you are using a microwave heat for about 1 to 2 minutes.
Taco Soup Instant Pot Recipe
Ready to make this Instant Pot Taco Soup? Here's the recipe card with the exact measurements.
If you are not ready to print this recipe, pin it to your Pinterest account, add it to your Yummly account, or to your mix it account using the social buttons found on the side (if not mobile) or above the post.
- 2 Tablespoons olive oil
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 of sweet can corn
- 1 can pinto beans, drained
- 1 can red beans, drained
- 1 can Rotel diced tomatoes and green chilies
- 2 cans diced tomatoes (any flavor)
- 2 packets taco seasoning
- 2 1/2 cups beef broth
- Salt and pepper to taste
Step 1 – Press the Sauté button on your Instant Pot
Step 2 – Add olive oil.
Step 3 – Once the olive oil is warm, add the ground meat, onions, and green pepper.
Step 4 – Cook the beef until it is browned.
Step 5 – Drain the meat fat and add the content back into the IP.
Step 6 – Add the corn, beans, Rotel, diced tomatoes, and taco seasoning and stir for a few minutes.
Step 7 – Add the beef broth, stir again.
Step 8 – Add lid and set valve to Sealed.
Step 9 – Stop Sauté
Step 10 – Press Pressure Cooker or Manual, 15 minutes.
Step 11 – Natual release for at least 10 minutes.
Amount Per Serving: Calories: 486Total Fat: 24gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 101mgSodium: 1401mgCarbohydrates: 28gFiber: 7gSugar: 5gProtein: 38g
This calculations might not be accurate. Please speak with a licensed nutritionist for more information.
More Instant Pot Recipes