Instant Pot Taco Soup

This Instant Pot Taco Soup is so easy to make and made with real food ingredients. It's hearty, filling, and so healthy. The whole family will love it especially served with a side of plantain or tortilla chips.

5 from 15 votes

Print Pin

Course: Soup

Cuisine: Mexican

Keyword: instant pot soup, quick taco soup

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 501kcal

Author: Don't Mess With Mama

Ingredients

1 lb ground beef
2 tbsp avocado oil or ghee
1 medium onion diced
1 green pepper chopped
2 garlic cloves minced
2 cups chicken or beef broth or stock
1 tbsp chili powder
2 tsp cumin
1 tsp oregano
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp white pepper optional
1/2 tsp paprika
15 oz can diced tomatoes
15 oz can black beans drained
1 cup frozen or canned corn drained

Garnish

1 Avocados diced
1/2 cup Sour cream
1/2 cup Cheddar cheese shredded
1/2 cup Cilantro finely chopped
1/2 cup Green onions finely chopped

US Customary - Metric

Instructions

Turn on the Saute button on the Instant Pot, and add oil/ghee, green bell pepper, onion, garlic, and spices (chili powder, cumin, oregano, paprika, salt, and pepper). Saute for 3-4 minutes.
Add ground beef, and cook through until brown.
Turn off Saute function. Add broth or stock, diced tomatoes, black beans, and corn. Put lid on and close pressure value. Select the Manual button and select “=/-“ button to 20 minutes.
When Instant Pot beeps, open the pressure value and let it depressurize.
Open the lid and stir well. Scoop out using a ladle into a bowl. Garnish with avocados, cheese, sour cream, and green onions.

Nutrition