This Instant Pot Loaded Taco Soup is a fun and tasty meal that comes together in no time! Packed with beans, ground meat, corn, and spices, it’s bursting with flavor.
Honestly, it’s like a fiesta in a bowl! I love to pile on toppings like cheese and avocado, making it a cozy dish that’s perfect for sharing with friends or just a cozy night in.
Key Ingredients & Substitutions
Ground meat: I usually go for ground beef because it has great flavor, but you can easily swap in ground turkey or chicken for a lighter option. Vegetarian? Use lentils or a meat substitute like tofu or tempeh.
Beans: Black and pinto beans are classic in taco soup, but you can use kidney beans or even Northern beans if that’s what you have. Canned beans are super convenient, just don’t forget to drain and rinse them!
Taco seasoning: Store-bought taco seasoning is quick, but making your own is easy! Combine chili powder, cumin, garlic powder, and paprika to customize the flavor. This way, you can adjust the spice level to your liking.
Cheese: Cheddar cheese is a tasty topping, but feel free to mix things up with Monterey Jack or pepper jack for a little kick. Vegan cheese works well too if you want to keep it dairy-free.
How Do I Make Sure My Soup is Full of Flavor?
Getting the flavor just right is key for any soup! Start by properly sautéing the onion and garlic to build a solid base. Here’s how to boost flavor even more:
- Sauté the onion in a bit of oil until it’s soft and translucent before adding the meat.
- Let the garlic cook for about a minute until it’s fragrant—this makes such a difference!
- Don’t skip seasoning—make sure to taste as you go and adjust the salt and pepper until it pops!
If you want even more depth, try adding a splash of lime juice or a tablespoon of hot sauce before serving. It brightens everything up!
How to Make Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
- Protein: 1 lb ground beef or ground turkey
- Vegetables: 1 small onion, diced
- Garlic: 3 cloves garlic, minced
- Canned Goods:
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 4 cups beef broth or chicken broth
- Seasonings:
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- Toppings:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 green onions, sliced for garnish
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This soup takes about 15 minutes for prep and 10 minutes to cook in the Instant Pot, plus an extra 10 minutes for natural pressure release. So, you’ll have a delicious, hearty meal ready in just about 35 minutes!
Step-by-Step Instructions:
1. Sauté the Meat and Onions:
Start by turning your Instant Pot to the sauté mode. Add the ground beef or turkey and diced onion. Cook until the meat is browned and the onion is softened, breaking the meat into smaller pieces as it cooks. If there’s excess fat, be sure to drain it out.
2. Add the Seasonings:
Next, add the minced garlic, taco seasoning, chili powder, cumin, salt, and pepper. Stir everything together and cook for about a minute until the garlic becomes fragrant. This will really enhance the flavor of your soup!
3. Combine the Remaining Ingredients:
Now, pour in the diced tomatoes with their juices, the drained beans, corn, and broth. Give everything a good stir to combine all the ingredients nicely.
4. Pressure Cook:
Secure the Instant Pot lid and make sure the valve is set to sealing. Select the Manual or Pressure Cook mode, and set the timer for 10 minutes. This will cook all the flavors together beautifully.
5. Release the Pressure:
Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After that, carefully perform a quick release for any remaining pressure.
6. Final Touches:
Open the lid, give the soup a good stir, and taste to adjust the seasoning if necessary. You might want to add a little more salt or pepper based on your preferences.
7. Serve and Enjoy:
Ladle the delicious taco soup into bowls. Top it with shredded cheddar cheese, a dollop of sour cream, and garnish with sliced green onions and fresh cilantro. It’s a burst of flavors in every bite! If you want, serve it with tortilla chips for an extra crunch.
8. Enjoy Your Meal:
Dig in and enjoy your hearty Instant Pot Loaded Taco Soup! This dish is great for family dinners, or you can meal prep and enjoy it throughout the week.
Can I Use Chicken Instead of Beef or Turkey?
Absolutely! You can substitute ground chicken for a lighter protein option. Just be aware that chicken might cook slightly faster, so monitor it closely during the sautéing step.
Can I Make This Recipe Vegetarian or Vegan?
Yes! Simply omit the meat and replace the beef or chicken broth with vegetable broth. You can also add additional beans or vegetables like bell peppers and zucchini for extra flavor and texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pot on the stove or microwave until heated through. If the soup thickens, you can add a splash of broth or water to loosen it up.
Can I Freeze Taco Soup?
Yes, this soup freezes wonderfully! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.