Instant Pot Taco Soup is one of my favorite lazy week night dinners. All I have to do is brown a little ground meat, open up some cans, and within 30 minutes we have a delicious dinner!
My mom used to make a recipe similar to this when we were growing up. She’d make it in the crock pot and simmer it for hours. Utilizing the Instant Pot to make Taco Soup will save you a bundle of time and you’ll have the same tasty outcome!
Eat it like it is or create a little mini taco bar if you have guests. Let them choose to top their soup with sour cream, guacamole, fresh salsa, tortilla chips, fresh cilantro leaves or onions, and cheese!
Never a disappointment, everyone at any gathering, can enjoy this happy little dish, and it will save you a bundle of time in the kitchen. Enabling you to actually socialize with your guests.
I recommend making enough for leftovers! This is one of those soups that only gets better with time!
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Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone!
After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma.
Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.
Instant Pot Taco Soup
Serves 4 to 6
Ingredients
- 1 pound ground meat or chicken breast
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeno, diced
- 3 cups homemade vegetable broth
- 2 cups frozen or canned corn
- 2 cups cooked brown rice, optional but adds bulk
- 1/4 cup taco seasoning
- 3 tablespoons tomato paste
- 2 tablespoons tomato sauce
Instructions
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Preheat the Instant Pot using the Sauté function.
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When the display reads HOT add ground meat, onion, bell pepper, and jalapeño. Cook, stirring periodically, until the ground meat has browned and the vegetables begin to soften.
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Add all other ingredients, including vegetable broth. Stir to combine. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5 minutes.
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When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes—it’s hot.
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I eat this by itself or you can serve with a sprinkle of cilantro. My husband loves to add cheese, sour cream, and crushed tortilla chips. ENJOY!
We tried this tonight and my husband told me that we need to add this to our rotation; well done! I DID add a clove of garlic, but otherwise, followed this to the letter.
Yummy!!
This! So yummy. This is the second time I’ve made this in the last two weeks. My husband is on Weight Watchers, I’m gluten free, and I have a picky 5 year old who doesn’t like corn… and we all still love this soup. Thank you! Love your recipes and your story and look forward to all the emails. Can’t wait to try more!
So delicious I actually used ground turkey and left out the corn and added black beans and left out the tomato sauce and paste and added a can of diced tomatos it was delicious I ate almost two bowls!!!!
Yum yum yum!! We loved this one too!!! So easy and I can’t believe it’s done in 5 minutes! Blows my mind!
So so yummy. I could eat soup every day of the year. My husband is not a big soup fan but he loved this so much that he asked for some for his lunch the next day! Thank you for posting all these wonderful recipes and congrats on your weight loss success!
This is so delicious ..My family loves it .Taco soup has always been a favorite for us .so we love this new recipe
Omg! This taco soup is soooooooooo good! Hubby is rnjoying it too! Thanks Brittany!!!!!!😊😊😊😊😊😊😊😊
I can’t wait to try this! Does it make a difference if you used canned or frozen corn?
Nope, none at all. 🙂
Oh my gosh, I absolutely LOVE this soup! I have been trying new recipes regularly for my Instant Pot and this is one of my favs!
Just curious, I LOVE this Taco Soup and literally make it every weekend and freeze in portions of about 1 cup to take out for lunches, and I am wondering, do you know the nutrition information on this recipe (and others) like the fat/calories/carb counts? Just wondering? I track everything in Myfitnesspal and try to be as accurate as possible 🙂 Thanks so much for posting all of these awesome recipes and everything else you do, it’s fantastic and very inspiring!!
Do you drain the fat from the ground beef?
We all loved this. In the past taco soups I have made had a ton of beans in them which my husband hated. This was well flavored and filling. We will making this again soon.
What a great recipe! When you double the portions, should we double the amount of time needed to pressure cook?
Thanks!
April
You can double the portion, don’t double the time.
What would be a good sub for the corn? I am not able to have corn products. Thanks!
You can omit it. 🙂
What do you use for the taco seasoning?
Hi Norma,
I use my taco seasoning recipe (on page 231) from my first book Instant Loss Cookbook. https://amzn.to/32tVsGi