This Instant Pot Beef Taco Soup is a warm, hearty dish full of yummy flavors. With beef, beans, corn, and spices, it’s perfect for taco lovers.
Honestly, it’s one of the easiest soups to whip up. Just toss everything in the pot, let it cook, and enjoy! I love adding some cheese on top—makes it even better!
Key Ingredients & Substitutions
Ground Beef: This is the main protein in the soup. If you prefer a leaner option, ground turkey or chicken work well too. For a vegetarian choice, try using lentils or beans as your base.
Canned Black Beans: They bring texture and protein to the dish. If you’re out of black beans, pinto beans or kidney beans can be used instead. Canned chickpeas are another interesting twist!
Diced Tomatoes: They add a nice acidity and flavor. If you want a smoother texture, use crushed tomatoes. Fresh tomatoes can also be used in season, just chop them up finely.
Spices: Chili powder and cumin provide classic taco flavors. For a smoky touch, add some more smoked paprika. Feel free to adjust these spices to your taste; add more heat with jalapeño or hot sauce!
Fresh Cilantro: This herb gives a fresh finish to the soup. If you’re not a fan, parsley can replace it, or simply omit it. Some folks love a squeeze of lime here for extra zing!
How Do I Sauté Ingredients in an Instant Pot Perfectly?
Sautéing is crucial for building flavor in your soup. Here’s how to do it well:
- Start with the Instant Pot in sauté mode and let it heat up. When it’s hot enough, add olive oil.
- Add diced onions first. They should cook until translucent, around 2-3 minutes—keep stirring to avoid burning!
- Next, add garlic. It only takes about 30 seconds to become fragrant, so keep an eye on it.
- Once the onions and garlic are ready, it’s time for the ground beef. Break it up as it cooks. Make sure it’s well-browned for a richer flavor.
Remember not to rush this step—oh, the aroma of onions and garlic is so worth it!
Instant Pot Beef Taco Soup
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Sour cream, for topping
- Shredded cheddar cheese, for topping
- Lime wedges, for serving
- Tortilla chips, for serving
How Much Time Will You Need?
This tasty Instant Pot Beef Taco Soup will be ready in about 30 minutes! Expect around 10 minutes for prep and sautéing, followed by 10 minutes of cooking time under pressure, and then about 10 minutes of natural release. Perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by setting your Instant Pot to sauté mode. Add the olive oil, then toss in the diced onions. Sauté them until they become translucent, which should take about 2-3 minutes. Next, add the minced garlic and cook for another 30 seconds, stirring constantly until it’s fragrant.
2. Brown the Beef:
Add the ground beef to the pot. Cook it, breaking it up with a spatula, until it’s nicely browned and no longer pink. This should take about 3-5 minutes. Stir occasionally to ensure even cooking.
3. Mix in Your Spices:
Now, it’s time to add those delicious spices! Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and optional red pepper flakes. Mix everything well. You want those spices to release their aromas, making your kitchen smell wonderful!
4. Add the Remaining Ingredients:
Add in the drained black beans, corn, diced tomatoes (make sure to include the juice!), tomato sauce, and beef broth. Stir thoroughly so everything is combined evenly.
5. Pressure Cook:
Close the Instant Pot lid and ensure the valve is set to sealing. Cook on high pressure for 10 minutes. It’s okay if things get a little bubbly—this means your soup will be flavorful!
6. Release the Pressure:
When the cooking time is up, allow the pot to naturally release pressure for 10 minutes. After that, carefully perform a quick release for any remaining pressure before opening the lid.
7. Taste and Serve:
Give the soup a good stir and taste it. Adjust the seasoning if needed—maybe a little more salt or a squeeze of lime for brightness. Serve the soup hot in bowls, topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.
8. Enjoy:
Don’t forget to add lime wedges on the side, and grab some crunchy tortilla chips for dipping! This soup is sure to be a hit with family and friends.
This Instant Pot Beef Taco Soup is hearty, comforting, and bursting with flavor—all made easy in your Instant Pot!
Can I Use Lean Ground Beef for This Soup?
Absolutely! Lean ground beef is a great option to reduce fat content. Just be mindful that leaner meat may require a little more seasoning, as it can be less flavorful than fattier cuts.
Can I Make This Soup Vegetarian?
Yes! You can replace the ground beef with a plant-based meat alternative or simply use additional beans or lentils for protein. You might also want to add more vegetables, such as bell peppers or zucchini, to enhance flavor and texture.
How Long Does Leftover Soup Last in the Fridge?
Leftover beef taco soup can be stored in an airtight container in the fridge for up to 3-4 days. Just reheat it on the stovetop or in the microwave, stirring occasionally, until warm.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
