Instant Pot Taco Soup (Video)

Instant Pot Taco Soup is easy healthy soup with mostly pantry ingredients. Serve with traditional Mexican flavors like tortilla chips, cheese and yogurt and your family will love it!

If you don’t own an electric pressure cooker, check out our old family favorite turkey taco soup. And all of my healthy stew and soup recipes. Yum!!!

Pressure Cooker Taco Soup

So, this Instant Pot taco soup.

Soup season is my favorite part about fall and winter. Otherwise, I always mourn and miss summer. Especially now that we live right on the beach…

This pressure cooker taco soup makes cold season more bearable until next Mexico vacation in January. Kids love taco soup and I make it every other week.

My mom is such a soup person! I definitely inherited love for soups in my DNA. Soup is healthy, filling, easy and cheap. And I love making a pot of soup, whether regular stovetop way or in my newest obsession – Instant Pot.

Today, let’s make some taco soup. If you don’t have an Instant Pot, make this stovetop ground turkey taco soup.

Taco Soup Ingredients

Mostly all of this taco soup ingredients except meat come from your pantry. You will need beans, tomato sauce, broth, corn (I use frozen), taco seasoning, garlic and onion powder. That’s it!

You can use fresh garlic and onion but I like a lazy healthy meal for once. And Instant Pot taco soup fits the description.

Can I Make Taco Soup with Ground Beef?

To keep Instant Pot taco soup healthy I use ground turkey. Lean poultry like ground chicken would be very similar in nutritional value.

Yes, you can use ground beef. I do from time to time. We eat red meat every few weeks. For health reasons. If you use ground beef, you can also drain the fat. A piece of advice – drain fat into compost (city collected one, not in your yard one though) or garbage to prevent clogging your pipes.

What Beans Should I Use?

Taco soup recipe usually calls for canned beans. I cook dried beans without soaking in Instant Pot  and freeze for later. Any type of the following beans would be good for a taco soup: red kidney, romano, black beans or pinto beans.

Use one or 2 kinds together.Today I used black beans and pinto beans.

How to Make Taco Soup in Instant Pot

If you are new to Instant Pot, I highly recommend you check out Instant Pot guide. Don’t have one yet but thinking about it? See which Instant Pot you should buy based on your family size and lifestyle.

All you have to do is to saute ground turkey to break it into pieces first. This is mostly to prevent Burn. No, you can’t add raw ground turkey to Instant Pot with other ingredients.

Then you start layering beans, corn, spices, broth and tomato sauce comes last. And you don’t want to stir. Again to prevent the dreaded Burn.

How Long to Cook Taco Soup in Instant Pot?

Food cooked under pressure comes out more flavorful than on the stovetop in shorter amount of time. 10 minutes is actual cooking time with about 15 minutes pressure build up time.

If you have time on hand, cook taco soup in Instant Pot for 20 minutes. No harm. Taco soup will be more flavorful. But so you know 10 minutes is plenty since we use all pre-cooked ingredients.

We release pressure with Quick Release. But you can also let pressure come down on its own – called Natural Release.

Our Favorite Taco Soup Toppings

For turkey taco soup toppings, use what you have. Fixings are the same as for chili. Here are the toppings we like:

• Organic tortilla chips
• Greek yogurt or regular 3.5% plain yogurt
• Shredded cheese like Tex Mex, Colby Jack etc.
• Green onion and cilantro
• Diced avocado
• Chopped red onion
• Limes to squeeze
• Canned diced green chiles (often seen in taco soup – I just like to keep things simple for you).

Can I Freeze Taco Soup?

Yes, you can freeze this taco soup. Cook, cool and place in glass airtight container leaving some room for expansion. Freeze for up to 3 months.

Thaw on a counter for 4-5 hours or in the fridge overnight. To reheat, simmer on the stove on low.

More Healthy Instant Soup Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Make sure to subscribe and hit the Bell icon not to miss new videos.

• Instant Pot split pea soup
• Instant Pot lentil soup
• Instant Pot chicken tortilla soup
• Instant Pot black bean soup
• Browse 30 healthy Instant Pot recipes.

Instant Pot Taco Soup

Print Recipe

★★★★★

5 from 2 reviews

Instant Pot Taco Soup is easy healthy soup with mostly pantry ingredients. Serve with traditional Mexican flavors like tortilla chips, cheese and yogurt and your family will love it!

• Author: Olena of ifoodreal.com
• Prep Time: 3 minutes
• Cook Time: 10 minutes
• Total Time: 13 minutes
• Yield: 6 servings 1x
• Category: Soup and Stew
• Method: Instant Pot
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

• 1 lb ground turkey or chicken
• 2 x 15 oz cans tomato sauce, low sodium
• 2 x 15 oz cans low sodium black, red kidney or pinto beans, drained & rinsed
• 2 cups corn, frozen or canned (drained)
• 1 1/2 tbsp taco seasoning
• 2 tbsp onion powder or flakes
• 1 tbsp garlic powder
• 1 tsp maple syrup or honey
• 1 tsp salt
• Ground black pepper, to taste
• 3 cups low sodium broth or water
• 1 tbsp oil, for frying
• 1/2 small bunch cilantro, finely chopped
• Yogurt, cheese, lime and tortilla chips, for serving

Instructions

1. On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins.
2. Swirl oil to coat, add ground turkey and cook for about 5 minutes, constantly breaking into small pieces and stirring. Press Cancel.
3. Add ingredients in the following order (to avoid Burn): beans, corn, taco seasoning, onion powder, garlic powder, maple syrup, salt, pepper, broth and tomato sauce. Do not stir!
4. Close the lid, move pressure valve to Sealing and press Pressure Cook on High for 10 – 20 minutes (longer – deeper flavours but overall soup is ready fast).
5. Release pressure using Quick Release method – turn pressure valve to Venting.
6. Add cilantro and stir (I didn’t have any and it was fine).
7. Serve hot with tortilla chips, yogurt, cheese and limes (if desired).

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

You can use ground beef, just nutritional information will change.

You might need to use less salt if using regular (not low sodium) tomato sauce.

★ Did you make this recipe? Please give it a star rating in the comments.

3299.8 g682.6 mg9.5 g2.2 g0.1 g39.3 g11.8 g25.6 g52.2 mg

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