When it’s chilly outside, transform taco night into Instant Pot Taco Soup night!
Here in Colorado, the thermometers are dropping, the snow is almost falling, and my summer clothes are just about packed away until next year. The laundry piles are getting bulkier, the heavy comforter is on the bed, and I’m looking at a new pair of snow tires online today. That all adds up to one thing: it’s soup season.
Through the hot days of summer, I long for the first cold snap to come, so that I can get away with simmering a pot on the stove all day. Call me crazy, but I enjoy filling my house up with savory smells for hours on end. Depending on what I’m cooking, the cooking smells can fill the house for days, and my husband is not so much a fan of that.
Of all my soup season recipes, this taco soup is one of the most craveable. It tastes like taco night, but it’s adapted for winter! As a plus to my husband, this taco soup recipe doesn’t fill the house up with food smells, because it’s made entirely in the Instant Pot, which is sealed for most of the cooking process. This recipe is quick and easy, and much of the prep work involves using a can opener. Classic taco flavor during soup season, without a ton of chopping? Give me another bowl, please.
What kind of beef should I use?
It can be overwhelming to shop for beef with all of the different labels you see at the grocery store these days. If you want to use ground beef, should you buy 90/10? 80/20? What’s the difference?
Don’t stress! It’s actually pretty simple. The numbers you see on ground beef represent the percentage of lean meat to the percentage of fat the package is allowed to contain by law. That means a package labeled “85/15” contains 85% lean meat and 15% fat. If fat is a concern for your family, opt for 95/5, or packages specifically labeled as “lean” or “extra lean”.
If you choose a leaner type of ground beef, be sure to add a tablespoon of cooking oil to the Instant Pot before browning your beef so that it doesn’t stick to the bottom!
How do I store leftovers?
Allow the soup to cool to room temperature, then transfer leftovers to an airtight container before storing in the fridge. It’ll stay good for up to 4 days. You can also freeze leftover taco soup in freezer-safe containers for up to 3 months. Thaw your soup in the fridge overnight before reheating on the stove or in the microwave. For faster thawing or individual servings, you can portion your soup out into smaller containers before saving it!
Serving suggestions
The beauty of this soup is in the toppings you provide! Traditional taco sides and toppings, like tortilla chips, sour cream, and green onions, are always a hit. Sliced avocado is wonderful on top of this soup, and fresh cilantro adds a bright burst of flavor. As for side dishes, you can try this Avocado Corn Salad, plus a bowl of Chunky Salsa for your tortilla chips. Don’t forget this delicious Arroz Con Leche for dessert!
Instant Pot Taco Soup
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 1 can chili beans 16 ounces, undrained
- 1 can black beans 15 ounces, drained and rinsed
- 1 can whole kernel corn 15 ounces, drained
- 1 can tomato sauce 8 ounces
- 2 cans diced tomatoes with green chiles 14.5 ounces each, undrained
- 2 cups low-sodium beef broth
- 1 packet taco seasoning mix 1.25 ounces
- Optional toppings such as tortilla strips, sour cream, shredded cheese, avocado, and diced green onions
Instructions
- Set the Instant Pot to "Sauté," then add the ground beef and diced onion. Cook until the beef is browned and the onion is translucent. If there's excess fat, carefully drain it off.
- To the pot, add the chili beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, beef broth, and taco seasoning. Stir to combine all the ingredients well.
- Secure the Instant Pot lid and set the valve to "Sealing." Select the manual pressure cooking setting and adjust the time to 10 minutes. Note that it will take about 10 minutes for the Instant Pot to come to pressure.
- After the cooking time has finished, perform a quick release by carefully moving the valve to "Venting" to release the pressure.
- Stir the soup, then ladle into bowls to serve. Offer optional toppings, like tortilla strips, sour cream, shredded cheese, avocado, and diced green onions for garnish.
Leave a Comment