This Instant Pot Loaded Taco Soup is a fun and hearty meal! With tasty ground beef, beans, tomatoes, and spices, it’s like a fiesta in a bowl.
The best part? You can top it with cheese, sour cream, and chips—yum! It’s so quick and easy to make, perfect for busy days when you need a comforting dish!
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its rich flavor, but you can swap it for ground turkey or chicken for a leaner option. For a vegetarian version, try crumbled tempeh or textured vegetable protein (TVP).
Corn: Fresh corn adds sweetness and crunch, but frozen or canned corn work just fine. If you pick canned, make sure to drain it first. You could also use diced bell peppers for variety.
Taco Seasoning: A store-bought seasoning is quick and easy, but making your own allows you to adjust the spices to your liking. Common spices include chili powder, cumin, garlic powder, and paprika.
Cheese: Sharp cheddar is great for a tangy flavor, but feel free to use Monterey Jack or a Mexican blend. For a lighter option, you can omit it or use low-fat cheese.
How Do I Cook Everything Perfectly in the Instant Pot?
Using the Instant Pot can be a game changer, but it’s important to follow some steps to get it right. Here’s what to remember:
- Always brown your meat first on sauté mode. It builds flavor! Don’t skip draining excess fat if you use fatty meat.
- Layer ingredients carefully. Start with liquids at the bottom, then add solid ingredients to avoid burning.
- When releasing pressure, do it carefully to avoid splatter. A quick release is best for soups.
- After cooking, let the soup sit a minute before stirring in cheese to prevent clumping.
Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups beef broth or stock
- 1 packet taco seasoning (or about 2 tbsp homemade)
- Salt and pepper, to taste
For the Toppings:
- 1/2 cup shredded cheddar cheese, plus extra for topping
- Fresh cilantro, chopped, for garnish
- Sour cream, for topping
- Tortilla chips or strips, for serving
How Much Time Will You Need?
This delightful Taco Soup will take you about 15 minutes for prep and 10 minutes for cooking in the Instant Pot. After that, you’ll want to let it sit for a minute before serving. So in total, you’re looking at just about 35 minutes—easy and delicious!
Step-by-Step Instructions:
1. Browning the Meat:
Start by setting your Instant Pot to sauté mode. Add the ground beef along with the diced onion. Cook everything together until the beef is nicely browned and the onions are soft—this should take about 5 to 7 minutes. Don’t forget to drain excess fat if there’s too much!
2. Adding Flavor:
Next, stir in the minced garlic and sauté for another minute until you can smell that delicious aroma. This will add a nice flavor base to your soup.
3. Mixing in the Goodies:
Now it’s time for the fun part! Add in the corn, black beans, kidney beans, the two cans of tomatoes, beef broth, and taco seasoning. Give it all a good stir to mix the ingredients well.
4. Cooking in the Instant Pot:
Close the lid tightly and make sure the valve is set to sealing. Set your Instant Pot to cook on high pressure for 10 minutes. This is going to make all those flavors meld beautifully!
5. Quick Release of Pressure:
When the time is up, carefully do a quick pressure release by turning the valve to venting. Stand back a bit as it releases steam!
6. Finishing Touches:
Once you open the lid, give the soup a good stir. Then, add the shredded cheddar cheese and stir until it’s melted and perfectly incorporated.
7. Seasoning Adjustment:
Take a moment to taste your soup and adjust with salt and pepper to suit your liking. It should be perfectly seasoned at this point, but it’s always good to check!
8. Serve & Enjoy:
Now it’s time to serve your delicious Loaded Taco Soup! Ladle it into bowls and top each serving with a dollop of sour cream, extra cheese, and chopped cilantro. Pair with tortilla chips on the side or crush some on top for that perfect crunch. Enjoy every bite!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great leaner alternative to beef. You can follow the recipe exactly as is, just keep an eye on the cooking time as turkey can cook a bit faster. Browning it still adds great flavor!
Can I Make This Soup Vegetarian?
Yes! If you want a vegetarian version, simply omit the ground beef and replace the beef broth with vegetable broth. You can add extra beans or even some diced veggies like bell peppers or zucchini for more texture.
How Do I Store Leftovers?
To store leftovers, let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days. You can also freeze it for up to 3 months—just make sure to leave some space in the container for expansion!
Can I Make This Soup in a Regular Pot?
Yes, you can! Just sauté your ingredients in a large pot, then add the remaining ingredients and enough broth to cover. Bring it to a boil, then reduce to a simmer and cook for about 20-30 minutes, until all flavors meld together. Stir occasionally!
