Instant Pot Taco Soup
Quick and easy Instant Pot Beef Taco Soup is a quick dinner during the winter. Loaded with beef, onion, beans, tomatoes, and perfectly seasoned for tons of flavor in every bite.
Servings: 8
Calories: 323kcal
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 16 ounces chili beans
- 15 ounces black beans drained and rinsed
- 15 ounces whole kernel corn drained
- 8 ounces tomato sauce
- 2 cans diced tomatoes with green chiles 14.5 ounces each, undrained
- 2 cups low sodium beef broth
- 1.25 ounce package taco seasoning 1.25 ounces
- Optional Toppings: Tortilla Strips, Sour Cream, Shredded Cheese, Avocado, Diced Green Onions
Instructions
- Turn the pressure cooker on to the Sauté setting. Add the ground beef and diced onions. Cook until beef is cooked through, drain off any excess grease.
- Add the rest of the ingredients to the Instant Pot and stir to combine. Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to manual and set for 10 minutes.
- When time is up carefully quick release the pressure cooker.
- Divide into soup bowls and top with any toppings of your preference.
Video
Notes
- This can also be made in the slow cooker or saucepan. Prepare hamburger on stove top and then combine all ingredients except toppings in slow cooker. Cook on low 5-6 hours or high for 4 hours. Or place the soup in a saucepan and simmer for 20-30 minutes.
Nutrition
Calories: 323kcal | Carbohydrates: 37g | Protein: 21g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1148mg | Potassium: 1071mg | Fiber: 9g | Sugar: 7g | Vitamin A: 669IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 5mg