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Instant Pot Taco Soup

This taco soup recipe is just the right comfort food for a cool chilly night. It is also extremely healthy and packed with high protein, vitamins, and minerals.
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 lb ground beef or turkey
  • 1 tbsp olive oil extra virgin
  • 1 onion chopped
  • 7 oz can of chopped green chilies
  • 1 15.25 oz can black beans
  • 1 15.5 oz can pinto beans
  • 1 28 oz can crushed tomatoes
  • 2 16 oz cans tomato sauce
  • 2.5 tablespoons taco seasoning
  • 1 2.25 oz can sliced olives
  • 1/2 Cup frozen corn you can use canned as well

Toppings:

  • cheese
  • sour cream
  • tortilla chips
  • avocados
  • diced tomatoes
  • cilantro

Instructions

  • Start with your instant pot on saute mode and add your chopped onion and olive oil to pot. Sautée for 3-5 minutes or until translucent.
  • Add ground meat and brown in pot with onions. Add water, taco seasoning, and green chillies. Cook and break up meat while on sauté mode. It isn't necessary to cook meat all the way through at this point as it will finish cooking when other ingredients are added. 
  • Add beans, tomato sauce, crushed tomatoes, corn, and olives.
    Cancel sauté setting and switch to manual cooking mode on high pressure. Seal lid and cook on high for 5 minutes.
    You can choose to let it release on it's own or release it manually. 
  • Stir. Dish up with your desired toppings! Fresh avocado and cilantro add so much! I really like my taco soup creamy, so a scoop of sour cream adds so much for me.
    Enjoy!