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5 from 1 vote
Instant Pot Taco Soup

Serves 4 to 6

Author: Brittany Williams instantloss.com
  • 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
  1. Preheat the Instant Pot using the Sauté function.

  2. 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.

  3. 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.

  4. 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. 

  5. 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!