This Instant Pot Loaded Taco Soup is warm and hearty, packed with tasty ground beef, beans, corn, and spicy taco seasoning. Perfect for chilly nights or quick dinners!
And the best part? You get to top it with all your favorites like cheese, sour cream, and avocado. Who doesn’t love a soup that lets you play dress-up? 😄
I enjoy making this soup because it’s so easy to whip up in the Instant Pot. Just toss everything in, let it cook, and you’ve got a delicious meal that everyone will love!
Key Ingredients & Substitutions
Ground Beef: Ground beef gives the soup a hearty feel. If you’re looking for a lighter option, shredded cooked chicken works great too. You can also use ground turkey or even plant-based meat alternatives for a vegetarian twist.
Beans: Black beans and kidney beans provide protein and fiber. If you want variety, feel free to mix it up with pinto beans or chickpeas. Just remember to rinse and drain canned beans to reduce sodium!
Tomatoes: The diced tomatoes with green chilies add flavor. If you prefer mild, opt for plain diced tomatoes. You can also use fresh tomatoes—just chop them up and adjust the broth accordingly.
Broth: Beef broth brings rich taste, but chicken broth works well too. If you want to keep it vegetarian, vegetable broth is perfect. Homemade broth can enhance the flavor even more!
How Do I Sauté Ingredients Properly in the Instant Pot?
Sautéing is important for developing flavors in this soup. To get it right, follow these steps:
- Set the Instant Pot to “Sauté” mode. Let it heat up for a minute.
- Add the ground beef and onion together; cook until the beef is well browned and onions are translucent (about 5-7 minutes).
- Adjust heat as needed, and remember to stir often to avoid burning.
Adding garlic just before finishing sautéing ensures it remains flavorful rather than bitter. Master this step, and you’ll significantly enhance the overall taste of your soup!
Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef (or shredded cooked chicken as an option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (or regular diced tomatoes)
- 1 (8 oz) can tomato sauce
- 2 cups beef broth (or chicken broth)
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional for extra heat)
- Salt and pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream, crushed tortilla chips, chopped fresh cilantro, sliced avocado, jalapeños
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20 minutes to cook in the Instant Pot. After a quick release of pressure, you’ll be ready to enjoy your cozy bowl of taco soup in around 35 minutes!
Step-by-Step Instructions:
1. Sautéing the Beef and Onions:
Start by turning your Instant Pot on “Sauté” mode. When it’s heated, add the ground beef and diced onion. Stir frequently as you cook until the beef is browned and the onions are soft, which should take about 5-7 minutes. If there’s any excess fat, drain it out for a cleaner soup.
2. Adding Garlic:
Once the beef is browned, add the minced garlic to the pot. Stir it for about 30 seconds, until you can smell that wonderful garlic fragrance wafting up!
3. Adding the Rest of the Ingredients:
Now, it’s time to add the good stuff! Stir in the black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, beef broth, taco seasoning, cumin, chili powder (if you like it spicy), and a sprinkle of salt and pepper. Give it all a good stir, ensuring everything is well combined.
4. Cooking in the Instant Pot:
Close the Instant Pot lid and make sure the valve is set to “Sealing.” Set it to cook on high pressure for 10 minutes. This is where the magic happens!
5. Releasing the Pressure:
When the cooking time is up, allow the pot to release pressure naturally for 10 minutes. After that, carefully switch the valve to “Venting” to release any remaining pressure. Open the lid when it’s safe to do so.
6. Final Touches:
Give the soup a good stir and taste it. Adjust the seasoning with more salt or pepper if needed. Your soup should be fragrant and inviting!
7. Serve and Enjoy:
Dish up steaming bowls of soup, and don’t forget the toppings! Add shredded cheddar cheese, a dollop of sour cream, a sprinkle of crushed tortilla chips, fresh cilantro, and some avocado slices for a fun and delicious finish.
Enjoy your cozy bowl of this flavorful, easy Instant Pot Loaded Taco Soup! Perfect for any occasion!
Can I Use Frozen Ground Beef for This Recipe?
Yes! You can use frozen ground beef, but it’s important to thaw it first. You can do this overnight in the fridge or quickly by placing the sealed package in cold water. Cook it straight from frozen by adding a few extra minutes to the cooking time, but sautéing is best with thawed meat for optimal flavor.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! To make it vegetarian or vegan, simply substitute the ground beef with a plant-based meat alternative or extra beans for protein. Use vegetable broth instead of beef broth and omit any dairy toppings.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating, and warm it on the stove or in the microwave.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables such as bell peppers, zucchini, or even spinach for extra nutrition. Make sure to chop them into small pieces, and sauté them with the onions at the beginning to enhance their flavor!
