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!
Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
Freeze Leftovers: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Freezer Meal: Saute turkey until small pieces. Add all ingredients to gallon size bag (I love these re-usable ones) with tomato products going first and no broth. Freeze for up to 3 months. Then cook from frozen with broth for 20-30 mins on High pressure with QPR or NPR.
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