Instant Pot Taco Soup

Rating
4.41 from 5 votes
Servings
10 bowls
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramSoup/Broth
Prep Time
10 minutes
Cook Time
10 minutes
Pressure Release
10 minute NPR
Total Time
30 minutes
Recipe by: Valerie Cooper
This quick and easy Instant Pot Taco Soup is loaded with Tex-Mex goodness! This taco soup will fill your bowl with a fiesta of flavor. It's like enjoying a fully loaded taco in a soup bowl. Simple, delicious ingredients and ready in 30 minutes.
Cuisine: Tex-Mex
Course: Main Course
Category: Soups, Stews & Chilis

Ingredients

for the Sautéed Ground Beef

  • 1 tablespoon avocado oil or other vegetable oil
  • 2 cups yellow onion diced
  • 2 pounds ground sirloin
  • taco seasoning see below

for the Vegetables

  • 2 cans fire roasted diced tomatoes 14 ½ ounces each, with juices
  • 1 can red kidney beans 15 ounces, with juices
  • 1 can black beans 15 ounces, with juices
  • 1 can pinto beans 15 ounces, with juices
  • 1 can whole kernel corn 15 ¼ ounces, drained
  • 2 cans diced green chiles 4 ½ ounces each
  • 4 cups unsalted chicken stock
  • 2 bay leaves

for the Taco Seasoning

  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes

Directions

Non-members can get the full recipe here.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Serving: 1bowl | Calories: 408kcal | Carbohydrates: 36g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1154mg | Potassium: 1006mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1040IU | Vitamin C: 13.8mg | Calcium: 137mg | Iron: 6.4mg
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