This Instant Pot Loaded Taco Soup is a fun and hearty dish that’s super easy to make. With beans, ground meat, and tasty spices, it’s like a taco party in a bowl!
The best part? You can top it with cheese, sour cream, and crunchy tortilla chips for extra yum! Personally, I love having it on a chilly day—it warms you up and brings smiles all around! 🌮❤️
Key Ingredients & Substitutions
Ground Beef: Ground beef gives this soup a delicious base. You can switch it with ground turkey or chicken for a healthier option. If you want a vegetarian version, try using a meat substitute or crumbled tempeh.
Beans: Both black and pinto beans are great for adding protein and fiber. Feel free to use one type of bean or any other beans you have on hand, like kidney beans or chickpeas!
Diced Tomatoes: I always use the canned variety for convenience, but fresh tomatoes can work too! Just be sure to chop them up and adjust the broth accordingly since fresh ones won’t have as much liquid.
Taco Seasoning: Store-bought taco seasoning is super handy, but you can make your own with chili powder, cumin, paprika, garlic powder, and onion powder. It’s fun to customize the flavors!
Cheese: Cheddar is a classic topping, but feel free to experiment with Monterey Jack or a spicy pepper jack if you want a kick. Vegan cheese can be a great choice for a dairy-free option!
How Do I Properly Sauté in the Instant Pot?
Sautéing is essential for building flavors in this soup! Here’s how to do it right:
- Set your Instant Pot to ‘Sauté’ mode and let it heat up for a few minutes.
- Add your ground beef and diced onions. Cook them together until the beef is browned and the onions are soft, which usually takes around 5-7 minutes.
- Don’t forget to break up the meat as it cooks and drain any excess fat if necessary. This step locks in tons of flavor!
- Next, toss in the minced garlic and sauté for just 30 seconds. It’s quick but makes a big difference in the aroma!
With these steps, you’ll create a wonderful flavor base that enhances the entire soup. Happy cooking! 😊
Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 (4 oz) can diced green chilies (optional, for mild heat)
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 3 cups beef broth
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (for topping)
- Sour cream (for topping)
- Tortilla chips, crushed (for topping)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious soup will take about 15 minutes to prep and around 10 minutes to cook in the Instant Pot. Plus, you’ll need a few extra minutes for pressure release. Overall, you’re looking at about 35-40 minutes from start to finish. Perfect for a quick dinner!
Step-by-Step Instructions:
1. Sauté the Meat and Onions:
First, set your Instant Pot to ‘Sauté’ mode. Add the ground beef and diced onions. Cook everything together until the beef is nicely browned and the onions are soft—about 5-7 minutes. Remember to break up the meat as it cooks! After that, drain any extra fat from the pot.
2. Add Garlic and Seasoning:
Next, toss in the minced garlic and sauté for about 30 seconds. You want it just enough to get that lovely garlic smell, but don’t let it burn! Then, stir in the taco seasoning until everything is evenly coated.
3. Mix in the Beans and Tomato Products:
Now, it’s time to add all the fun stuff! Pour in the black beans, pinto beans, corn, diced tomatoes with their juice, tomato sauce, diced green chilies (if you choose to use them), and the beef broth. Give it a good stir to combine everything well!
4. Pressure Cook:
Close the Instant Pot lid and make sure the valve is set to sealing. Cook on ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes. Once that’s done, allow a natural pressure release for about 5 minutes, and then do a quick release for any remaining pressure.
5. Final Touches:
Carefully open the lid and give your soup a stir. Taste it and feel free to adjust the seasoning with salt and pepper to your liking. It’s all about that perfect flavor for you!
6. Serving Your Soup:
Time to serve! Ladle the hot soup into bowls and top it with shredded cheddar cheese, a dollop of sour cream, crunchy tortilla chips, and a sprinkle of fresh cilantro. Enjoy your comforting and delicious Instant Pot loaded taco soup!
This hearty and flavorful taco soup pairs beautifully with warm cornbread or additional tortilla chips on the side! Dig in and savor every bite! 🌮🍲
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great lean alternative. Just note that it might cook a little quicker, so keep an eye on it during the sautéing step, ensuring it’s cooked through.
Can I Make This Soup Vegetarian or Vegan?
Yes, you can easily make this soup vegetarian by omitting the ground beef and using vegetable broth instead of beef broth. You can also substitute the meat with a plant-based ground meat alternative or additional beans for protein!
How to Store Leftovers?
Let any leftovers cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3 days. For longer storage, you can freeze the soup for up to 3 months—just thaw it in the fridge before reheating!
Can I Add More Veggies to This Soup?
Definitely! You can add any veggies you like, such as bell peppers, zucchini, or corn. Just chop them into small pieces and add them in during the cooking process along with the other ingredients.
