Instant Pot Taco Soup

4.17 from 6 votes

Instant Pot Taco Soup makes dinner time quick and easy along with healthy. It is filled with your favorite taco ingredients including protein rich ground beef and three beans, along with sweet corn, diced tomatoes and rich, warm spices.

Prep Time15

Cook Time20

Total Time35

Course: Beef

Cuisine: Mexican

Keyword: Instant Pot Taco Soup

Servings:

Author: Julia Jolliff

Ingredients

1 pound ground beef {I like to use 80/20}
3 garlic cloves minced
1 small onion chopped
1/2 of a red bell pepper seeds removed, diced
1 - 15 ounce can of black beans drained and rinsed
1 - 15 ounce can of kidney beans drained and rinsed
1 - 15 ounce can of pinto beans drained and rinsed
1 - 15 ounce can of sweet corn drained and rinsed
1 - 15 ounce can of diced tomatoes
1 - 8 ounce can of tomato sauce
4 cups beef broth
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1/4 cayenne pepper
1/4 teaspoon red pepper flakes

Instructions

Set your Instant Pot or your pressure cooker to sauté. Add the ground beef, garlic and onion and cook until browned, stirring while it cooks. Once it is cooked add the remaining ingredients to the pot and give it a good stir. pressure before starting the 5 minutes}.
Cover and seal the lid. Change the Instant Pot to MANUAL HIGH pressure and set the time to 5 minutes {remember your Instant Pot takes time to come to pressure before starting the 5 minutes}.
Once your pot is depressurized, remove the lid carefully {open away from your body} using a towel or kitchen mit to grasp the lid.
Stir everything together again and taste, adjusting seasoning to your liking.
Serve the taco soup in soup bowls and top with your desired toppings. I like to serve with shredded cheese, sour cream, diced tomatoes, avocado, red onion, cilantro and chips.

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