Instant Pot Taco Soup
This Instant Pot Taco Soup is an easy and delicious 30-minute soup made with salsa, black beans, corn and other Tex Mex toppings.
Servings: 4 servings
Calories: 369kcal
Ingredients
- 1 lb extra-lean ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- 1/2 tsp salt & pepper
- 1 jalapeno pepper, de-seeded and minced
- 1 can black beans, rinsed and drained
- 2 cups corn
- 16 oz salsa or crushed tomatoes
- 2 cups beef broth
- 1 tbsp lime juice
Topping ideas
- cheddar
- red onion, diced
- cilantro
- lime
- sour cream
- tortilla chips
Instructions
- Turn Instant Pot to saute mode. Saute ground beef until browned, then add in onion, garlic, jalapenos, taco seasoning, and salt & pepper, sauteeing for 2-3 minutes until fragrant.
- Add in remaining ingredients in the order in which they are listed, except for toppings. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Serve in large bowls, add toppings, then serve and enjoy.
Video
Notes
NOTE: Nutritional info is for 1/4 of recipe without toppings.
To make this soup low carb, leave out the corn and make sure you use a salsa without a lot of sugar.
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop, in the microwave or in the Instant Pot.
Freeze this taco soup for up to 3 months. Defrost it in the fridge overnight then reheat as normal.
Nutrition
Calories: 369kcal | Carbohydrates: 42g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1430mg | Potassium: 1210mg | Fiber: 10g | Sugar: 10g | Vitamin A: 909IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 5mg