Instant Pot Taco Soup
Instant Pot taco soup is an easy way to enjoy the flavor of tacos, but without the mess! Make this 30-minute recipe for dinner tonight!
Servings: 6 people
Ingredients
- 2 tsp. olive oil
- 3 large garlic cloves minced
- 1 cup white onion chopped
- 1 red bell pepper diced
- 2 medium carrots diced
- 1 lb. lean ground beef chicken or turkey
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp. dried oregano
- Salt and pepper to taste
- 1 cup tomato sauce
- 2 cups chicken broth
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn frozen
- 2 tbsp fresh squeezed lime juice
- Diced avocado and cilantro for topping
Instructions
- Preheat your Instant Pot using the SAUTE function on the display panel and add olive oil. Once the oil is hot, add garlic, onions, bell pepper and carrots. Sauté for 5-7 minutes. Stir every couple minutes until the onions become translucent.
- Add ground beef, chili powder, cumin, garlic powder, onion powder, oregano, salt and pepper. Cook for about 5 minutes.
- Add tomato sauce, chicken broth, diced tomatoes, black beans, and corn. Stir to combine.
- Place the lid on the pot and make sure the pressure valve is in the sealing position.
- On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 7 minutes.
- When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Open the lid and stir in lime juice. Garnish with fresh chopped cilantro, sour cream or diced avocado. Enjoy!
Notes
- You can use any chicken, beef, or vegetable broth or stock.
- Feel free to swap the black beans for pinto, kidney, or white beans.
- Try not to use beef that's too lean as the fat adds flavour to the soup.
- To store: Store leftover taco soup for up to 5 days in the fridge in airtight containers.
- To reheat: You can reheat the soup in the microwave, stovetop, or Instant Pot.
- To freeze: Freeze soup in a freezer-safe container with some space on top as the soup will expand when frozen. This will keep for up to 3 months.
Nutrition
Serving: 1/6 | Calories: 320kcal | Carbohydrates: 32g | Protein: 30g | Fat: 7g | Cholesterol: 62mg | Sodium: 638mg | Potassium: 957mg | Fiber: 9g | Sugar: 8g