This Instant Pot Beef Taco Soup is a warm and hearty dish that’s super simple to make. With ground beef, beans, and colorful veggies, it’s packed with flavor.
You can whip this up in no time, and it’s perfect for chilly days or taco night cravings. I love topping mine with cheese and sour cream—it’s like a fiesta in a bowl! 🎉
Key Ingredients & Substitutions
Ground Beef: Use lean ground beef to keep the soup lighter. You can also swap it for ground turkey or chicken for a healthier option, or a plant-based ground meat for vegetarian versions.
Beans: Black beans give a great texture, but don’t hesitate to mix it up! Any beans like kidney or chickpeas work well. For a thicker soup, add more beans!
Vegetables: Along with onion and garlic, you can add bell peppers, zucchini, or even diced jalapeños for an extra kick. Fresh vegetables can bring in more flavor and color.
Spices: Chili powder and cumin are key, but you can adjust spices based on your taste. If you want some heat, add cayenne pepper or use taco seasoning instead for a quick swap!
How Do I Get the Best Flavor in My Instant Pot Soup?
Building flavor in your Instant Pot Beef Taco Soup starts from the sauté step. It’s essential to properly brown the ground beef and soften the onions. Here’s how:
- Set your Instant Pot to sauté and allow it to heat up before adding oil and meat. This helps develop a nice caramelization.
- Break the meat into small pieces and don’t rush the browning. It helps deepen the flavor!
- Once the meat is cooked, add garlic towards the end of the sauté to prevent burning, as it cooks quickly.
Following these tips will enhance the overall taste of your soup, making each bowl more delicious!
Instant Pot Beef Taco Soup
Ingredients You’ll Need:
- Protein and Vegetables:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- Canned Goods:
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can black-eyed peas or pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- Broth and Spices:
- 2 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Chopped fresh cilantro
- Tortilla chips
How Much Time Will You Need?
This tasty soup takes about 15 minutes to prepare (chopping and sautéing), and 10 minutes to cook in the Instant Pot. With an additional 10 minutes for a natural pressure release, you can have a hearty meal ready in about 35 minutes!
Step-by-Step Instructions:
1. Brown the Ground Beef:
First, set your Instant Pot to sauté mode. Then, add the ground beef and diced onion. Cook while breaking up the meat until it turns brown and the onion becomes soft, about 5-7 minutes. If there’s any excess grease, carefully drain it out.
2. Add Garlic and Spices:
Once the beef is cooked, stir in the minced garlic and let it cook for an additional 30 seconds until it’s fragrant. Next, add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything to coat the beef and onions in those delicious spices.
3. Combine Ingredients:
Now, pour in the beef broth, diced tomatoes, tomato sauce, corn, black beans, and black-eyed peas. Give it a good stir to combine all the ingredients nicely.
4. Set to Cook:
Close the Instant Pot lid and make sure the valve is set to sealing. Select high pressure and cook for 10 minutes.
5. Release Pressure:
After the cooking time is finished, let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure by turning the valve to venting.
6. Serve Your Soup:
Open the lid and stir the soup well. Taste and adjust seasoning if needed. Now, ladle the soup into bowls and get creative with your toppings! Add shredded cheese, a dollop of sour cream, diced avocado, chopped cilantro, and crunchy tortilla chips as desired.
7. Enjoy!
Your Instant Pot Beef Taco Soup is ready to be enjoyed! Serve hot and savor the delightful flavors!
Can I Use Frozen Ground Beef for This Recipe?
Absolutely! If using frozen ground beef, it’s best to thaw it first for even cooking. You can thaw it in the fridge overnight or use the microwave. Just make sure to break it up as it cooks to ensure all pieces are evenly browned.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, simply replace the ground beef with a plant-based meat substitute or increase the quantity of beans and add more vegetables. Vegetable broth can also be used instead of beef broth to maintain flavor.
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally for even heating. You may need to add a splash of broth to loosen it up as it thickens when stored.
Can I Freeze This Soup?
Definitely! This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers or bags, leaving some room for expansion. It will last for up to 3 months in the freezer. Thaw in the fridge overnight before reheating and enjoying!
