Instant Pot Beef Taco Soup Recipe
Description
Instant Pot Beef Taco Soup is a hearty and delicious meal that the whole family is sure to love. This easy and flavorful soup comes together in a fraction of the time it would take to make on the stove and will be a hit at your next dinner gathering. The combination of ground beef, vegetables, and a variety of seasonings makes this soup a perfect go-to for busy weeknights. Serve it with tortilla chips, fresh cilantro, and a dollop of sour cream for a tasty and satisfying meal.
Prep Time
This soup comes together in just a few minutes, so the prep time is minimal. Start by gathering all of the ingredients, including ground beef, onion, bell pepper, garlic, tomato sauce, canned diced tomatoes, canned black beans, canned pinto beans, beef broth, chili powder, cumin, oregano, and salt. Once these ingredients are prepped, the soup is ready to be assembled.
Cook Time
Once all of the ingredients are prepped and ready to go, the Instant Pot Beef Taco Soup is ready to be cooked. This soup cooks in just 25 minutes in the Instant Pot. It will take about 10 minutes for the pressure to build up before the cooking time begins. Once the cooking time is done, allow the pressure to naturally release for 10 minutes before quick releasing any remaining pressure.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 (8-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt, to taste
- Optional toppings: tortilla chips, sour cream, cilantro, diced avocado, lime wedges
Instructions
1. Turn the Instant Pot to the sauté setting. Add the ground beef and cook until it is browned, about 5 minutes. Drain off any excess fat.
2. Add the diced onion and bell pepper and cook for an additional 3 minutes, stirring occasionally.
3. Add the garlic and cook for another minute.
4. Add the tomato sauce, diced tomatoes, black beans, pinto beans, beef broth, chili powder, cumin, oregano, and salt. Stir to combine.
5. Place the lid on the Instant Pot and make sure the valve is set to sealing. Cook on high pressure for 25 minutes.
6. When the cooking time is done, allow the pressure to naturally release for 10 minutes before quick releasing any remaining pressure.
7. Serve the soup with your favorite toppings and enjoy!
Equipment
You will need an Instant Pot to make this soup. You can use a stovetop pressure cooker if you do not have an Instant Pot.
Notes
This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop. This soup can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition: Per Serving
Calories: 369; Fat: 8.6g; Carbs: 38.6g; Protein: 27.8g; Sodium: 1096mg; Fiber: 8.7g
Recipe Tips
- This soup is great with a variety of toppings. Try diced avocado, cilantro, lime wedges, and sour cream for a flavorful and delicious topping combination.
- If you want to add a bit of heat to the soup, you can add some diced jalapeno or a pinch of cayenne pepper.
- If you’re looking for a vegetarian version of this soup, you can omit the ground beef and use vegetable broth in place of the beef broth.
- This soup can also be made in the slow cooker. Brown the ground beef and sauté the vegetables first, then place all of the ingredients in the slow cooker and cook on low for 6-8 hours.
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