This Instant Pot Loaded Taco Soup is a warm hug in a bowl! Packed with beans, corn, and zesty taco seasoning, it’s super tasty and oh-so-easy to make!
Honestly, the toppings are the best part—add cheese, sour cream, and tortilla chips for extra fun. I can’t resist loading mine up! 😋
I love how quick this soup is to whip up in the Instant Pot. It’s perfect for busy days or cozy nights when you want something hearty without the hassle!
Key Ingredients & Substitutions
Ground Beef: This is the main protein for the soup, but you can substitute it with ground turkey or chicken for a lighter option. You could also use a plant-based ground meat for a vegetarian version.
Beans: Pinto, black, and kidney beans provide fiber and texture. If you’re short on variety, use any canned beans you have on hand, like garbanzo or white beans—just rinse them before adding!
Taco Seasoning: A blend of spices that brings taco flavor. If you don’t have taco seasoning, mix your own with chili powder, cumin, garlic powder, and paprika. It’s super easy!
Corn: I love the sweetness that corn adds to the soup. If fresh corn is in season, you can absolutely use it. Alternatively, frozen corn can also work well!
How Do I Get the Best Flavor from My Instant Pot Taco Soup?
Getting great flavor from your taco soup involves a few key steps, starting with browning the meat and onions. This step caramelizes their sugars, enhancing the entire dish.
- Use the sauté function to get a nice brown on your beef and onions. Make sure not to rush this.
- After adding the spices, let everything cook together for a minute. This helps release their aromas and flavors.
- Use low-sodium broth to control the salt level. You can always add more salt later if needed!
Don’t forget to taste before serving—adjust seasonings to make it just right for you! Adding toppings like cheese and avocado right before serving enhances the flavor and texture, making every bite delicious.
Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can pinto beans, drained and rinsed
- 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 with green chilies (or Rotel)
- 1 (8 oz) can tomato sauce
- 2 cups beef broth
- 2 tbsp taco seasoning
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
For Serving:
- Shredded cheddar cheese
- Sour cream
- Avocado, diced
- Tortilla chips or strips
- Fresh cilantro, chopped
How Much Time Will You Need?
This hearty Instant Pot Loaded Taco Soup takes about 15 minutes to prepare and 10 minutes to cook in the Instant Pot, plus a few minutes for natural pressure release. So, you’re looking at around 35 minutes total from start to finish—a quick and delicious meal for any day of the week!
Step-by-Step Instructions:
1. Sauté the Meat and Vegetables:
Start by setting the Instant Pot to sauté mode. Add the ground beef along with the diced onion. Cook this mixture for about 5-7 minutes, stirring occasionally, until the beef is browned and the onion is softened. If there’s excess fat, drain it off to keep your soup from being greasy.
2. Add Garlic and Seasonings:
Once the meat is cooked, add in the minced garlic and sauté for about 1 minute. This will release its wonderful aroma. Then, stir in the taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything well to coat the onion and beef with these flavorful spices.
3. Combine All Ingredients:
Next, you’ll add the pinto beans, black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, and beef broth. Give it a good stir to mix everything together evenly.
4. Pressure Cook:
Close the Instant Pot lid tightly and set the valve to sealing position. Cook the soup on high pressure for 10 minutes. It will take a few minutes for the pot to come to pressure before the cooking time starts.
5. Release Pressure:
When the cooking time is complete, allow the pressure to release naturally for 5 minutes. After that, carefully quick release any remaining pressure by turning the valve to venting.
6. Final Touches:
Open the lid and give the soup a good stir. Taste it and adjust the seasoning if necessary. It should be packed with flavor!
7. Serve It Up:
Ladle the soup into bowls and top with your favorite toppings: shredded cheddar cheese, a dollop of sour cream, diced avocado, crunchy tortilla chips, and fresh cilantro. The toppings add extra texture and flavor that really make this meal special!
8. Enjoy!
Serve the soup hot and enjoy its comforting flavors! This Instant Pot Loaded Taco Soup is perfect for chilly evenings or any time you crave a delicious, filling meal.
Now you have a lovely soup recipe that brings all the yummy taco goodness to your table with ease. Happy cooking!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative to beef. Just cook it in the same way, and you’ll still get a delicious outcome.
Can I Make This Soup Vegetarian?
Yes! Simply omit the ground beef and use more beans or add vegetables like bell peppers and zucchini. Replace beef broth with vegetable broth to keep the flavors intact.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if the soup thickens too much.
Can I Freeze the Taco Soup?
Yes, you can freeze the soup! Just let it cool completely, then transfer it to freezer-friendly containers. It should last for up to 3 months. Thaw overnight in the fridge before reheating.
