Instant Pot Taco Soup
This simple taco soup recipe is full of flavor and ready in under 30 minutes!
Ingredients
- 2 Tablespoons oil
- ½ onion diced
- 1 pound ground beef
- 3 Tablespoons taco seasoning
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup corn canned
- 15 ounces black beans
- 15 ounces diced or crushed tomatoes
- 4 cups chicken broth
Instructions
- Set your instant pot to sauté mode. Add in your vegetable oil. Allow that to heat up. Once hot add in your onions. Allow that to sauté for about three minutes until translucent and softened.
- Once your onions have cooked, add in your ground beef and taco seasoning. Brown your beef.
- Add in your remaining ingredients: garlic salt, salt and pepper, corn, black beans, tomatoes, and chicken broth.
- Play some lid on your instant pot, and seal. Close the ceiling valve by pushing it away from you. Set your instant pot on high pressure for six minutes. Once the timer is done, do a quick release by bringing the valve closer to you and releasing pressure.
- Once the pressure has been fully released, the silver pin to the right will drop. Open the lead by twisting it open.
- Mix together, and transfer to your favorite soup bowl. We like to top of our taco soup with crushed up tortilla chips, cheese, jalapeños, sour cream, etc. Or keep it as is for a low-carb option.
Notes
- If you're not a fan of vegetable oil, you can also use coconut oil. It will change the flavor a bit, but if you like coconut, that's a good thing.
- Make sure that you're using a wooden spoon if you stir anything in the Instant Pot! You don't want to use a metal spoon, or you can scratch the inside of the pot.
- Always know that the cook time of the recipe doesn't include the time it takes for the Instant Pot to come to pressure or the time it takes to release the pressure. Keep that in mind when deciding when you need to start making this recipe.
Tried this recipe?Let us know how it was!