Instant Pot Taco Soup
Instant Pot Taco Soup is one of the easiest dinner you'll ever make with pantry staples, in one pot and full of Mexican flavors!
Servings: 6 servings
Calories: 344kcal
Ingredients
- 1 lb ground beef
- 2 x 15 oz cans tomato sauce low sodium
- 2 x 15 oz cans red kidney or pinto beans low sodium, 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 sugar, maple syrup or honey
- 1 tsp salt
- Ground black pepper to taste
- 3 cups any broth low sodium
- 1 tbsp oil for frying
- 1/2 small bunch cilantro finely chopped
- Yogurt, cheese, lime and tortilla chips for serving
Instructions
- On Instant Pot, press Saute and wait until display says Hot. Swirl oil to coat, add ground beef and cook for about 5 minutes, constantly breaking into small pieces and stirring. Press Cancel.
- Then add ingredients in the following order: beans, corn, taco seasoning, onion powder, garlic powder, maple syrup, salt, pepper, broth and tomato sauce. Do not stir!
- Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 - 20 minutes. Longer cook time means deeper flavors but overall soup is ready quickly.
- After, release pressure by turning pressure valve to Venting. Add cilantro and stir.
- Serve hot with tortilla chips, yogurt, cheese and limes.
Video
Notes
- 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 ground meat until small pieces. Add all ingredients to gallon size bag with tomato products going first, all other ingredients except broth. Freeze for up to 3 months. Then cook from frozen with broth for 20-30 mins on High pressure.
Nutrition
Calories: 344kcal | Carbohydrates: 30g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 647mg | Fiber: 7g | Sugar: 8g