35 Shares

Tantalizing Tacos: 7 Taco Soup Instant Pot Recipes

Taco night is a beloved tradition in many households. The combination of savory meats, zesty toppings, and crispy shells or soft tortillas makes for a fiesta of flavors. But what if you could enjoy those delightful taco flavors in the form of a warm, comforting soup? Thanks to the Instant Pot, you can whip up a pot of taco soup that’s hearty, flavorful, and ready in no time. In this article, we’ll take you on a culinary journey through seven mouthwatering Instant Pot taco soup recipes that will have you savoring the essence of tacos in a new and satisfying way.

Classic Beef Taco Soup

Ingredients and Tools

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chiles
1 packet taco seasoning
4 cups beef broth
Salt and pepper to taste
Toppings: shredded cheese, sour cream, chopped green onions, tortilla strips

Directions

Sizzle the Beef:In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it into crumbles as it browns. Once it’s cooked through, remove any excess fat.

Sauté Aromatics:Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until they’re soft and fragrant.

Spice It Up:Sprinkle the taco seasoning mix over the beef and onion. Stir well to coat the meat evenly with those zesty taco flavors.

Tomato Tango:Add the diced tomatoes (with their juice), black beans, and corn to the pot. Stir everything together.

Broth and Simmer:Pour in the beef broth and season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.

Serve It Up:Ladle the hot and hearty Classic Beef Taco Soup into bowls.

Crunchy Toppings:Add a handful of crushed tortilla chips on top of each bowl for that irresistible crunch.

Cheese and Cream:Sprinkle shredded cheddar cheese over the soup, and add a dollop of sour cream.

Garnish with Freshness:Finish with fresh cilantro leaves for a burst of color and flavor, if you like.Now, you’re ready to enjoy a bowl of Classic Beef Taco Soup that’s bursting with the flavors of your favorite tacos. It’s the perfect choice for those days when you’re craving a south-of-the-border twist on comfort food.

Pro Tip:Customize your soup with additional toppings like sliced jalapeños, diced avocado, or a squeeze of lime.

Humorous Note:This soup is so tasty; it might just make you want to don a sombrero and do the salsa in your kitchen. Enjoy your culinary adventure!

Step-by-step Instructions

Set your Instant Pot to sauté mode and cook the ground beef until browned.

Add the chopped onion and minced garlic, and sauté until softened.

Stir in the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chiles, and taco seasoning.

Click Here To Buy Our Healthy Cookbook For Only $27 Today!

Pour in the beef broth and add salt and pepper to taste.

Close the lid, set it to manual high pressure for 5 minutes, and let it cook.

Quick-release the pressure, open the lid, and serve in bowls.

Top with shredded cheese, sour cream, chopped green onions, and tortilla strips.

This classic beef taco soup is a warm and hearty take on traditional tacos. It’s packed with all the taco essentials, from seasoned beef to a variety of beans and toppings.

Vegetarian Taco Soup

Ingredients and Tools

1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chiles
1 packet taco seasoning
4 cups vegetable broth
Salt and pepper to taste
Toppings: shredded cheese, sour cream, chopped green onions, tortilla strips

Directions

Sauté Aromatics:In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté for a few minutes until they’re soft and fragrant.

Veggie Delight:Add the diced zucchini to the pot. Sauté for a couple of minutes until it begins to soften.

Spice It Up:Sprinkle the taco seasoning mix over the vegetables. Stir well to coat them evenly with those zesty taco flavors.

Tomato Tango:Add the diced tomatoes (with their juice), black beans, and corn to the pot. Stir everything together.

Broth and Simmer:Pour in the vegetable broth and season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.

Serve It Up:Ladle the hot and hearty Vegetarian Taco Soup into bowls.

Crunchy Toppings:Add a handful of crushed tortilla chips on top of each bowl for that irresistible crunch.

Cheese and Cream:Sprinkle shredded cheddar cheese over the soup, and add a dollop of sour cream.

Garnish with Freshness:Finish with fresh cilantro leaves for a burst of color and flavor, if you like.Now, you’re ready to savor a bowl of Vegetarian Taco Soup that’s packed with savory goodness and the delightful flavors of your favorite tacos. It’s the perfect choice for a meatless twist on comfort food.

Pro Tip:Customize your soup with additional toppings like sliced jalapeños, diced avocado, or a squeeze of lime.

Humorous Note:This soup is so tasty; it might make you want to dance a salsa in your kitchen. Enjoy your culinary adventure!

Step-by-step Instructions

Combine the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chiles, and taco seasoning in your Instant Pot.

Pour in the vegetable broth and add salt and pepper to taste.

Close the lid, set it to manual high pressure for 5 minutes, and let it cook.

Quick-release the pressure, open the lid, and serve in bowls.

Top with shredded cheese, sour cream, chopped green onions, and tortilla strips.

This vegetarian taco soup is a meatless delight that still captures the essence of tacos. It’s a perfect option for vegetarians and anyone looking to enjoy a flavorful soup.

Chicken Taco Soup

Ingredients and Tools

1 pound boneless, skinless chicken breasts
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chiles
1 packet taco seasoning
4 cups chicken broth
Salt and pepper to taste

Toppings:shredded cheese, sour cream, chopped green onions, tortilla strips

Directions

Cook the Chicken:In a large pot or Dutch oven, cook the chicken over medium-high heat until it’s no longer pink inside. Remove the cooked chicken from the pot, let it cool slightly, then shred it with two forks.

Sauté Aromatics:In the same pot, add a touch of olive oil if needed. Sauté the chopped onion and minced garlic until they become soft and fragrant.

Spice It Up:Sprinkle the taco seasoning mix over the sautéed onion and garlic. Stir well to infuse the flavors.

Tomato Tango:Add the diced tomatoes (with their juice), black beans, and corn to the pot. Stir everything together.

Broth and Simmer:Pour in the chicken broth and season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.

Return the Chicken:Add the shredded chicken back to the pot and stir it into the soup.

Serve It Up:Ladle the hot and flavorful Chicken Taco Soup into bowls.

Crunchy Toppings:Add a handful of crushed tortilla chips on top of each bowl for a satisfying crunch.

Cheese and Cream:Sprinkle shredded cheddar cheese over the soup, and add a dollop of sour cream.

Garnish with Freshness:Finish with fresh cilantro leaves for a burst of color and flavor, if you like.Now, you’re ready to enjoy a bowl of Chicken Taco Soup that’s bursting with the savory goodness of tacos. It’s the perfect choice for those days when you want a south-of-the-border twist on comfort food.

Pro Tip:Customize your soup with additional toppings like sliced jalapeños, diced avocado, or a squeeze of lime.

Humorous Note:This soup is so tasty; it might make you want to put on a sombrero and do the salsa in your kitchen. Enjoy your culinary adventure!

Step-by-step Instructions

Place the chicken breasts in your Instant Pot.

Add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chiles, and taco seasoning.

Click Here To Buy Our Healthy Cookbook For Only $27 Today!

Pour in the chicken broth and add salt and pepper to taste.

Close the lid, set it to manual high pressure for 10 minutes, and let it cook.

Quick-release the pressure, open the lid, and remove the chicken.

Shred the chicken and return it to the soup.

Serve in bowls and top with shredded cheese, sour cream, chopped green onions, and tortilla strips.

This chicken taco soup is a protein-packed option that’s a hit with chicken lovers. The tender, shredded chicken combined with all the taco fixings makes for a satisfying meal.

Spicy Taco Soup

Ingredients and Tools

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chiles
1 packet spicy taco seasoning
4 cups beef broth
Salt and pepper to taste
Toppings: shredded cheese, sour cream, chopped green onions, tortilla strips

Directions

Sizzle the Beef:In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it into crumbles as it browns. Once it’s cooked through, remove any excess fat.

Sauté Aromatics:Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until they’re soft and fragrant.

Spice It Up:Sprinkle the taco seasoning mix over the cooked beef, onion, and garlic. Stir well to infuse the flavors with that zesty taco goodness.

Tomato Tango:Add the can of diced tomatoes with green chilies (like Rotel), black beans, and corn to the pot. Stir everything together.

Broth and Simmer:Pour in the beef or vegetable broth and season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.

Serve It Up:Ladle the hot and spicy Spicy Taco Soup into bowls.

Crunchy Toppings:Add a handful of crushed tortilla chips on top of each bowl for a satisfying crunch.

Cheese and Heat:Sprinkle shredded pepper jack cheese over the soup for that spicy kick.

Jalapeño Heat:Add sliced jalapeños on top for an extra fiery bite.

Garnish with Freshness:Finish with fresh cilantro leaves for a burst of color and flavor, if you like.Now, you’re ready to enjoy a bowl of Spicy Taco Soup that’s bursting with the fiery flavors of tacos. It’s the perfect choice for those days when you crave a little heat in your comfort food.

Pro Tip:Customize your soup with extra jalapeños for more spiciness or a dollop of sour cream to cool things down.

Humorous Note:This soup is so spicy; it might make you want to do a little salsa dance in your kitchen. Enjoy your culinary adventure! ️

Step-by-step Instructions

Set your Instant Pot to sauté mode and cook the ground beef until browned.

Add the chopped onion and minced garlic, and sauté until softened.

Stir in the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chiles, and spicy taco seasoning.

Pour in the beef broth and add salt and pepper to taste.

Close the lid, set it to manual high pressure for 5 minutes, and let it cook.

Quick-release the pressure, open the lid, and serve in bowls.

Top with shredded cheese, sour cream, chopped green onions, and tortilla strips.

This spicy taco soup adds a kick to the classic flavors. If you love your tacos with an extra dose of heat, this soup will not disappoint.

Creamy Taco Soup

Ingredients and Tools:

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chiles
1 packet taco seasoning
4 cups beef broth
1/2 cup heavy cream
Salt and pepper to taste
Toppings: shredded cheese, sour cream, chopped green onions, tortilla strips

Directions

Sizzle the Beef:In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it into crumbles as it browns. Once it’s cooked through, remove any excess fat.

Sauté Aromatics:Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until they’re soft and fragrant.

Spice It Up:Sprinkle the taco seasoning mix over the cooked beef, onion, and garlic. Stir well to infuse the flavors with that zesty taco goodness.

Tomato Tango:Add the diced tomatoes, black beans, and corn to the pot. Stir everything together.

Broth and Simmer:Pour in the chicken or vegetable broth and season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.

Creamy Elegance:Pour in the heavy cream and shredded cheddar cheese, stirring until the soup becomes rich and creamy. Let it simmer for a few more minutes to meld the flavors.

Serve It Up:Ladle the creamy and flavorful Creamy Taco Soup into bowls.

Garnish with Freshness:Finish with sliced green onions and fresh cilantro leaves for a burst of color and flavor. A dollop of sour cream is a delicious addition.Now, you’re ready to enjoy a bowl of Creamy Taco Soup that combines the savory goodness of tacos with creamy, cheesy elegance. It’s the perfect choice for those days when you want a comforting meal with a twist.

Pro Tip:Customize your soup with extra cheese or a touch of hot sauce if you like it spicier.

Humorous Note:This soup is so creamy and delicious; it might make you want to dance the salsa in your kitchen. Enjoy your culinary adventure!

Step-by-step Instructions

Set your Instant Pot to sauté mode and cook the ground beef until browned.

Add the chopped onion and minced garlic, and sauté until softened.

Stir in the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chiles, and taco seasoning.

Pour in the beef broth and add salt and pepper to taste.

Close the lid, set it to manual high pressure for 5 minutes, and let it cook.

Quick-release the pressure, open the lid, and serve in bowls.

Stir in the heavy cream.

Top with shredded cheese, sour cream, chopped green onions, and tortilla strips.

This creamy taco soup takes the taco experience to a new level of indulgence. The addition of heavy cream creates a rich and velvety texture that’s hard to resist.

Turkey Taco Soup

Ingredients and Tools

1 pound ground turkey
1 onion, chopped
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chiles
1 packet taco seasoning
4 cups chicken broth
Salt and pepper to taste
Toppings: shredded cheese, sour cream, chopped green onions, tortilla strips

Directions

Sizzle the Turkey:In a large pot or Dutch oven, cook the ground turkey over medium-high heat, breaking it into crumbles as it browns. Once it’s cooked through, remove any excess fat.

Sauté Aromatics:Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until they’re soft and fragrant.

Spice It Up:Sprinkle the taco seasoning mix over the cooked turkey, onion, and garlic. Stir well to infuse the flavors with that zesty taco goodness.

Tomato Tango:Add the diced tomatoes, black beans, and corn to the pot. Stir everything together.

Broth and Simmer:Pour in the chicken or vegetable broth and season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.

Serve It Up:Ladle the hot and flavorful Turkey Taco Soup into bowls.

Crunchy Toppings:Add a handful of crushed tortilla chips on top of each bowl for a satisfying crunch.

Cheese and Heat:Sprinkle shredded cheddar cheese over the soup for that savory kick.

Jalapeño Kick:Add sliced jalapeños on top for an extra spicy bite.

Garnish with Freshness:Finish with fresh cilantro leaves for a burst of color and flavor. A dollop of sour cream adds a creamy touch.Now, you’re ready to enjoy a bowl of Turkey Taco Soup that’s bursting with the flavors of your favorite tacos. It’s the perfect choice for those days when you want a twist on comfort food with leaner turkey meat.

Pro Tip:Customize your soup with extra toppings like diced avocado, a squeeze of lime, or your favorite hot sauce.

Humorous Note:This soup is so tasty; it might make you want to do a little salsa dance in your kitchen. Enjoy your culinary adventure!

Step-by-step Instructions

Set your Instant Pot to sauté mode and cook the ground turkey until browned.

Add the chopped onion and minced garlic, and sauté until softened.

Stir in the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chiles, and taco seasoning.

Pour in the chicken broth and add salt and pepper to taste.

Close the lid, set it to manual high pressure for 5 minutes, and let it cook.

Quick-release the pressure, open the lid, and serve in bowls.

Top with shredded cheese, sour cream, chopped green onions, and tortilla strips.

This turkey taco soup offers a lean and flavorful twist on the classic. Ground turkey provides a healthy and delicious protein source.

Black Bean Taco Soup

Ingredients and Tools

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chiles
1 packet taco seasoning
4 cups beef broth
Salt and pepper to taste
Toppings: shredded cheese, sour cream, chopped green onions, tortilla strips

Directions

Sauté Aromatics:In a large pot or Dutch oven, heat a bit of olive oil over medium-high heat. Add the chopped onion and minced garlic. Sauté for a few minutes until they’re soft and fragrant.

Spice It Up:Sprinkle the taco seasoning mix over the sautéed onion and garlic. Stir well to infuse the flavors.

Tomato Tango:Add the diced tomatoes, black beans, and corn to the pot. Stir everything together.

Broth and Simmer:Pour in the vegetable broth and season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.

Serve It Up:Ladle the hot and flavorful Black Bean Taco Soup into bowls.

Crunchy Toppings:Add a handful of crushed tortilla chips on top of each bowl for a satisfying crunch.

Cheese and Heat:Sprinkle shredded cheddar cheese over the soup for that savory kick.

Jalapeño Kick:Add sliced jalapeños on top for an extra spicy bite.

Garnish with Freshness:Finish with fresh cilantro leaves for a burst of color and flavor. A dollop of sour cream adds a creamy touch.

Now, you’re ready to savor a bowl of Black Bean Taco Soup that’s bursting with spicy flavors and the hearty goodness of black beans. It’s the perfect choice for those days when you want a satisfying, meatless twist on comfort food.

Pro Tip:Customize your soup with additional toppings like diced avocado or a squeeze of lime.

Humorous Note:This soup is so tasty; it might make you want to dance a little salsa in your kitchen. Enjoy your culinary adventure!

Step-by-step Instructions

Set your Instant Pot to sauté mode and cook the ground beef until browned.

Add the chopped onion and minced garlic, and sauté until softened.

Stir in the black beans, diced tomatoes, diced tomatoes with green chiles, and taco seasoning.

Pour in the beef broth and add salt and pepper to taste.

Close the lid, set it to manual high pressure for 5 minutes, and let it cook.

Quick-release the pressure, open the lid, and serve in bowls.

Top with shredded cheese, sour cream, chopped green onions, and tortilla strips.

This black bean taco soup offers a delightful variation that’s rich in flavor and protein. It’s perfect for those who appreciate the heartiness of black beans.

Conclusion

The Instant Pot is a kitchen wizard when it comes to creating delicious taco soup. These seven recipes showcase the versatility and convenience of this appliance. Whether you prefer the classic beef taco soup, a meatless version, a chicken twist, a spicy kick, a creamy delight, a turkey alternative, or the black bean variation, there’s an Instant Pot taco soup for every taste.

So why wait for the next taco night when you can have taco soup night? Fire up your Instant Pot, gather the ingredients, and embark on a journey of savory and satisfying flavors. These taco soup recipes not only save you time in the kitchen but also deliver bowls of comfort and taste. It’s time to savor the simplicity and indulge in the sumptuousness of these Instant Pot creations. Enjoy the fiesta of flavors!