This Instant Pot Loaded Taco Soup is a quick and tasty dish packed with beef, beans, corn, and spicy taco flavors. It’s perfect for those busy nights when you want comfort food fast!
One of the best parts? You can top it with cheese, sour cream, and avocados—yum! I love making this soup when I have friends over; it’s a crowd-pleaser that warms the heart! 🥳
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its rich taste, but feel free to swap it with ground turkey or chicken for a lighter option. You could even try a plant-based ground meat if you want to make it vegetarian!
Beans: Black beans and kidney beans bring in great texture and protein. If you’re short on one type, you can use any other beans you have at home like pinto or cannellini beans. The more, the merrier!
Taco Seasoning: I use a packet for convenience, but making your own with chili powder, cumin, and paprika can really elevate the flavor. Adjust according to your spice preferences!
Tortilla Chips: These add a great crunch! If you prefer, you can use crumbled tortilla wraps or corn chips as a substitute. They’ll still do the trick.
Cheese & Sour Cream: Cheddar is a classic choice for its meltiness. However, feel free to use Monterey Jack or even a dairy-free cheese. Greek yogurt works well as a sour cream substitute!
How Do I Get Superb Flavor with the Pressure Cooking Technique?
Using the Instant Pot is a fantastic way to pack in flavor quickly. It’s all about layering your ingredients properly. Start with sautéing the meat and onions to build a flavor base. This browning gives your soup a depth that’s hard to beat!
- Always remember to sauté the meat until it’s fully browned before adding other ingredients. This step is crucial!
- Don’t skip draining excess fat to keep your soup from being greasy.
- When adding items like beans and tomatoes, make sure to stir well to incorporate everything before sealing the lid.
Quick releases help maintain the soup’s texture, so follow through once cooking ends. Trust me, these tricks will lead you to a tasty taco soup every time!
Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small 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, undrained
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 tsp chili powder (optional for extra spice)
- Salt and pepper, to taste
For Serving:
- 1/2 cup crushed tortilla chips (plus extra for garnish)
- 1 cup shredded cheddar cheese (for topping)
- 1/2 cup sour cream (for topping)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious taco soup takes about 15 minutes of prep time and about 10 minutes of cooking time in the Instant Pot. With a quick release of pressure afterward, you can have this hearty meal ready in under 30 minutes. Perfect for a busy weeknight!
Step-by-Step Instructions:
1. Browning the Meat:
Start by setting the Instant Pot to “Sauté” mode. Add the ground beef and diced onion into the pot. Cook until the beef is browned and the onions are softened—this takes about 5-7 minutes. If there’s excess fat, don’t forget to drain it before moving to the next step!
2. Sauté the Garlic:
Next, add your minced garlic to the pot and sauté for an additional 30 seconds until it’s fragrant. This adds a lovely flavor to your soup!
3. Adding the Good Stuff:
Now, it’s time to add all the fun ingredients. Stir in the black beans, kidney beans, corn, diced tomatoes (with their juice), tomato sauce, beef broth, taco seasoning, chili powder (if you like it spicy), and season with salt and pepper. Mix everything together well!
4. Cooking Under Pressure:
Cancel the “Sauté” mode and securely close the lid on the Instant Pot. Set it to “Pressure Cook” or “Manual” and cook on high pressure for 10 minutes.
5. Quick Release:
Once the cooking time is up, carefully perform a quick release to let the steam escape. Be cautious of the hot steam, and wait for the pressure to find its way back down before opening the lid.
6. Thickening the Soup:
Gently open the lid and stir in the crushed tortilla chips to slightly thicken the soup. This will give it great texture!
7. Serve It Up:
Ladle the soup into bowls and top each serving with a sprinkle of shredded cheddar cheese, a dollop of sour cream, some extra crushed tortilla chips for crunch, and a sprinkle of fresh cilantro to bring it all together.
8. Enjoy!
Serve your delicious taco soup hot! You can also add optional avocado slices or jalapeños for an extra kick of flavor. Enjoy your hearty meal!
This hearty and flavorful taco soup comes together quickly in the Instant Pot, making it perfect for a comforting weeknight meal!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great lean alternative and will still provide excellent flavor. Just be sure to adjust any seasoning if you prefer a stronger taste since turkey can be milder than beef.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply replace the ground beef with your favorite plant-based protein, like lentils or crumbled tofu. You can also use vegetable broth instead of beef broth for added flavor.
Can I Freeze Leftover Taco Soup?
Yes, you can freeze leftovers! Let the soup cool completely, then transfer it to an airtight container or freezer bags. It should be good for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave.
What Are Some Good Toppings for This Soup?
Besides shredded cheddar cheese and sour cream, you can get creative with toppings! Try adding diced avocados, sliced jalapeños, chopped green onions, or even a squeeze of lime for an extra zing. Enjoy experimenting!