7 Flavorful Instant Pot Taco Soup Recipes to Satisfy Your Cravings

Taco soup is one of those comfort foods that can make any day better. It’s hearty, full of flavor, and incredibly versatile. Whether you prefer beef, chicken, or want to go the vegetarian route, there’s a taco soup recipe for you. But what makes it even better is when you can whip up this delicious dish in no time using the Instant Pot. In this article, we’ll explore seven delightful taco soup recipes that not only taste amazing but are also incredibly easy to prepare using your trusty Instant Pot.

Advantages of Using Instant Pot for Taco Soup:Before we dive into the world of taco soup recipes, let’s talk about why the Instant Pot is your best friend when it comes to cooking this delightful dish.

Reduced Cooking Time for Busy Individuals:The Instant Pot lives up to its name. It’s all about speed and convenience. Traditional taco soup can take hours to simmer on the stove. With the Instant Pot, you can have a flavorful and satisfying bowl of taco soup in a fraction of the time. It’s a lifesaver for busy individuals who crave a home-cooked meal without the long wait.

Enhanced Flavors and Tenderness of Taco Soup:Taco soup is all about bold and harmonious flavors. With the Instant Pot’s pressure cooking function, you can infuse the ingredients with a depth of flavor that usually requires hours of simmering. Plus, it ensures the meat is tender and the vegetables are just right. Say goodbye to overcooked or undercooked components!

Adaptability for Creating a Variety of Taco Soup Recipes:Taco soup is highly customizable. Whether you’re a beef enthusiast, a chicken lover, or prefer a vegetarian twist, the Instant Pot can handle it all. This means you have endless options to experiment with your favorite ingredients and create a taco soup that suits your taste.

Now, let’s get to the good stuff: the taco soup recipes!

Classic Beef Taco Soup

Ingredients

• 1 pound of ground beef
• 1 onion, chopped
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 can (15 oz) of corn, drained
• 1 can (15 oz) of diced tomatoes
• 1 packet of taco seasoning
• 4 cups of beef broth
• Salt and pepper to taste

Directions

In a large soup pot, brown the ground beef over medium-high heat. Break it into crumbles as it cooks.Add the chopped onion and minced garlic to the pot and sauté for a few minutes until the onion is translucent.Stir in the diced tomatoes, black beans, kidney beans, corn, diced green chilies, beef broth, and taco seasoning.Season the soup with salt and black pepper to taste.Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, allowing the flavors to meld.Taste and adjust the seasoning if necessary.

Serve the Classic Beef Taco Soup hot, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.

Accompany the soup with tortilla chips for dipping and a satisfying crunch.

Instructions:

Set your Instant Pot to “Sauté” mode and cook the ground beef and chopped onion until the beef is browned.

Drain any excess fat.

Add the black beans, kidney beans, corn, diced tomatoes, and taco seasoning.

Pour in the beef broth.

Stir everything together.

Place the lid on the Instant Pot, seal the vent, and set it to “Manual” for 10 minutes.

Once it’s done, perform a quick pressure release.

Season with salt and pepper to taste.

Your classic beef taco soup is ready to be enjoyed with your favorite toppings.

Toppings Galore:Customize your taco soup with toppings like shredded cheese, sour cream, or tortilla chips.

Chicken Taco Soup

Ingredients

• 1 pound of boneless, skinless chicken breasts
• 1 onion, chopped
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of pinto beans, drained and rinsed
• 1 can (15 oz) of corn, drained
• 1 can (15 oz) of diced tomatoes
• 1 packet of taco seasoning
• 4 cups of chicken broth
• Salt and pepper to taste

Directions

In a large soup pot, heat the vegetable oil over medium-high heat.Add the chicken breasts and cook for 4-5 minutes on each side, or until they are no longer pink in the center.Remove the chicken from the pot, let it cool, and then shred it with two forks.In the same pot, add the chopped onion and sauté for a few minutes until it becomes translucent.Stir in the minced garlic and cook for about a minute until fragrant.

Add the diced tomatoes, black beans, kidney beans, corn, diced green chilies, chicken broth, and taco seasoning.

Season the soup with salt and black pepper to taste.

Return the shredded chicken to the pot.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, allowing the flavors to meld.

Taste and adjust the seasoning if necessary.

Serve the Chicken Taco Soup hot, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.

Accompany the soup with tortilla chips for dipping and a satisfying crunch.

Instructions

Place the boneless, skinless chicken breasts in your Instant Pot.

Add the chopped onion, black beans, pinto beans, corn, diced tomatoes, and taco seasoning.

Pour in the chicken broth.

Stir everything together.

Place the lid on the Instant Pot, seal the vent, and set it to “Manual” for 10 minutes.

Once it’s done, perform a quick pressure release.

Remove the chicken breasts and shred them using two forks.

Return the shredded chicken to the Instant Pot.

Season with salt and pepper to taste.

Your hearty chicken taco soup is ready to be enjoyed with your favorite toppings.

Chicken Delight:The chicken adds a light and savory twist to your taco soup.

Vegetarian Taco Soup

Ingredients

• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 can (15 oz) of corn, drained
• 1 can (15 oz) of diced tomatoes
• 1 packet of taco seasoning
• 4 cups of vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• Salt and pepper to taste

Directions

In a large soup pot, heat some vegetable oil over medium-high heat.Add the chopped onion and sauté for a few minutes until it becomes translucent.Stir in the minced garlic and cook for about a minute until fragrant.Add the diced tomatoes, black beans, kidney beans, corn, diced green chilies, vegetable broth, and taco seasoning.

Season the soup with salt and black pepper to taste.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, allowing the flavors to meld.

Taste and adjust the seasoning if necessary.

Serve the Vegetarian Taco Soup hot, garnished with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro leaves if desired.

Accompany the soup with tortilla chips for a satisfying crunch.

Instructions

Set your Instant Potto “Sauté” mode and add a little oil.

Sauté the diced zucchini and red bell pepper until they’re slightly tender.

Add the black beans, kidney beans, corn, diced tomatoes, and taco seasoning.

Pour in the vegetable broth.

Stir everything together.

Place the lid on the Instant Pot, seal the vent, and set it to “Manual” for 10 minutes.

Once it’s done, perform a quick pressure release.

Season with salt and pepper to taste.

Your vegetarian taco soup is ready to be enjoyed with your favorite toppings.

Veggie Bliss:The combination of vegetables and beans creates a hearty and nutritious taco soup.

Spicy Taco Soup

Ingredients

• 1 pound of ground beef
• 1 onion, chopped
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 can (15 oz) of corn, drained
• 1 can (15 oz) of diced tomatoes with green chilies
• 1 packet of taco seasoning
• 4 cups of beef broth
• 1 jalapeño, diced (adjust to your spice preference)
• Salt and pepper to taste

Directions

In a large soup pot, brown the ground beef over medium-high heat. Break it into crumbles as it cooks.Add the chopped onion and sauté for a few minutes until it becomes translucent.Stir in the minced garlic and cook for about a minute until fragrant.

Add the diced tomatoes, black beans, kidney beans, corn, diced green chilies, beef broth, taco seasoning, chili powder, and cayenne pepper.

Season the soup with salt and black pepper to taste.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, allowing the flavors to meld.

Taste and adjust the seasoning if necessary.

Serve the Spicy Taco Soup hot, garnished with shredded cheddar cheese, a dollop of sour cream, and sliced green onions if desired.

Accompany the soup with tortilla chips for a satisfying crunch.

Instructions

Set your Instant Pot to “Sauté” mode and cook the ground beef and chopped onion until the beef is browned.

Drain any excess fat.

Add the black beans, kidney beans, corn, diced tomatoes with green chilies, and taco seasoning.

Pour in the beef broth.

Stir everything together.

Add the diced jalapeño for that spicy kick.

Place the lid on the Instant Pot, seal the vent, and set it to “Manual” for 10 minutes.

Once it’s done, perform a quick pressure release.

Season with salt and pepper to taste.

Your spicy taco soup is ready to be enjoyed with your favorite toppings.

Spice It Up:Adjust the jalapeño quantity to match your preferred level of spiciness.

Taco Soup with a Twist

Ingredients

• 1 pound of ground beef
• 1 onion, chopped
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of corn, drained
• 1 can (15 oz) of diced tomatoes
• 1 packet of taco seasoning
• 4 cups of beef broth
• Salt and pepper to taste
• 1 cup of macaroni pasta

Directions

In a large soup pot, brown the ground beef (or turkey) over medium-high heat. Break it into crumbles as it cooks.Add the chopped onion and sauté for a few minutes until it becomes translucent.

Stir in the minced garlic and cook for about a minute until fragrant.

Add the diced tomatoes, black beans, kidney beans, corn, diced green chilies, beef broth, taco seasoning, ground cumin, and smoked paprika.

Season the soup with salt and black pepper to taste.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, allowing the flavors to meld.

Taste and adjust the seasoning if necessary.

Serve the Taco Soup with a Twist hot, garnished with shredded cheddar cheese, a dollop of sour cream, and sliced green onions if desired.

Accompany the soup with tortilla chips for a unique and satisfying crunch.

Instructions

Set your Instant Pot to “Sauté” mode and cook the ground beef and chopped onion until the beef is browned.

Drain any excess fat.

Add the black beans, corn, diced tomatoes, and taco seasoning.

Pour in the beef broth.

Stir everything together.

Add the macaroni pasta.

Place the lid on the Instant Pot, seal the vent, and set it to “Manual” for the pasta’s recommended cooking time (usually 6-8 minutes).

Once it’s done, perform a quick pressure release.

Season with salt and pepper to taste.

Your taco soup with a twist is ready to be enjoyed with your favorite toppings.

Pasta Surprise:The addition of macaroni pasta gives this taco soup a delightful twist.

Conclusion

Taco soup is a comfort food that can cater to your specific taste, whether you’re a meat lover, a chicken aficionado, or a devoted vegetarian. With the Instant Pot, you can create these delicious bowls of goodness in no time. So, choose your favorite recipe, set up your Instant Pot, and savor the convenience and flavors of these taco soup creations. Don’t forget to share this article with your fellow food enthusiasts and enjoy the savory world of taco soups!

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