This Instant Pot Loaded Taco Soup is a fun and hearty meal packed with beans, tomatoes, seasoned beef, and plenty of cheese. It’s like a fiesta in a bowl!
I love how quick it is to whip up, and you can top it with all your favorites like sour cream and avocado. It’s perfect for busy days when you want something warm and tasty! 🎉
Key Ingredients & Substitutions
Ground Beef: This is the base of your soup. You can use ground turkey or chicken for a lighter option or even plant-based ground meat for a vegetarian version. I often switch it up depending on what I have on hand!
Canned Beans: Black and pinto beans add protein and fiber. If you don’t have these, kidney beans or chickpeas can work too. Canned beans save time, but feel free to cook dried beans if you prefer—just soak and cook them beforehand!
Diced Tomatoes: The diced tomatoes with green chilies add spice and flavor. If you want a milder soup, use plain diced tomatoes and add your own spices. Fresh tomatoes can work if you have them, but remember to chop them small.
Taco Seasoning: Taco seasoning really brings the flavor to this dish. If you’re out, you can mix spices like cumin, chili powder, paprika, and garlic powder to make your own. It’s a fun way to customize the flavor!
How Do I Achieve Perfectly Browned Meat?
Getting that nice brown crust on your beef adds depth of flavor. Here’s how to do it in the Instant Pot:
- Always use “Sauté” mode first to brown your meat before pressure cooking.
- Don’t overcrowd the pot; if using more meat, do it in batches.
- Let the beef sit for a few moments before stirring; this helps create a sear.
Once your meat is browned, add the onions and garlic to pick up any tasty bits left behind!
How to Make Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- 2 tbsp taco seasoning
- 1 tsp chili powder (optional, for extra heat)
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 avocado, diced (for topping)
- Sour cream (for topping)
- Fresh cilantro leaves (for garnish)
How Much Time Will You Need?
This tasty taco soup takes about 15 minutes to prep and 10 minutes to cook in the Instant Pot—plus a few minutes for the pressure to build and release. So in total, you’ll want to set aside about 30-35 minutes to get this delicious meal on the table!
Step-by-Step Instructions:
1. Sautéing the Beef and Onions:
First, set the Instant Pot to “Sauté” mode. Add the ground beef and diced onion. Cook for about 5-7 minutes, stirring occasionally. You want the beef to be browned and the onions to be soft and translucent. Make sure to break up the meat as it cooks to ensure even browning.
2. Adding Garlic:
Once the beef is browned, add in the minced garlic and sauté for another 30 seconds until it’s fragrant. The aroma will be amazing!
3. Mixing in Other Ingredients:
Now, turn off the “Sauté” mode. Add the black beans, pinto beans, corn, diced tomatoes with green chilies, tomato sauce, beef broth, taco seasoning, chili powder (if using), and a pinch of salt and pepper. Stir everything together until well combined. You’ll see how colorful and hearty it looks!
4. Pressure Cooking:
Secure the lid on the Instant Pot and make sure the valve is set to sealing. Select “Manual” or “Pressure Cook” and set the time for 10 minutes. It’ll take a few minutes for the pressure to build up before the cooking begins.
5. Releasing the Pressure:
When the cooking time is complete, carefully perform a quick release by turning the valve to venting. Wait until all the steam has escaped, then open the lid carefully. Watch out for the hot steam!
6. Final Touches:
Give the soup a good stir. Taste it and adjust the seasoning if necessary. You can add more salt or pepper if you like.
7. Serving:
Serve your delicious taco soup hot in bowls. Top each serving with a generous handful of shredded cheddar cheese, some diced avocado, a dollop of sour cream, and fresh cilantro leaves for garnish.
8. Enjoy!
Dig in and savor every bite of this loaded taco soup! It’s wonderful on its own, but you can also enjoy it with tortilla chips or crusty bread for some crunch.
This recipe gives you a warm and hearty soup bursting with flavors from the seasoned beef and vibrant toppings. The Instant Pot makes it quick and hassle-free, perfect for any weeknight dinner!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken is a great lighter alternative and still works wonderfully in the recipe. Just cook it in the same way as described for the beef.
Can I Make This Soup Vegetarian?
Yes! You can substitute the ground beef with a plant-based meat alternative or simply increase the quantity of beans and add some diced vegetables like bell peppers or zucchini for added texture and flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over medium heat or in the microwave until heated through. You might want to add a splash of broth to loosen it up as it reheats.
Can I Freeze the Taco Soup?
Yes! This soup freezes really well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.