This Instant Pot Loaded Taco Soup is a fun and tasty meal packed with beans, corn, and beef, all seasoned perfectly for that taco flavor. Plus, it cooks up super fast!
I love how I can just toss everything in the pot, and in no time, dinner is ready. It’s a win-win for busy weeknights! Don’t forget the cheese and chips on top—they make it extra yummy! 🌮
Key Ingredients & Substitutions
Ground Beef: This adds a hearty protein element. If you’re looking for a lighter option, you could use ground turkey or chicken. You can also make it vegetarian by substituting with textured vegetable protein or crumbled tofu.
Canned Beans: Black and pinto beans are classic here, but you can swap them for kidney beans or chickpeas based on your taste. Just remember to rinse and drain them to reduce sodium content.
Diced Tomatoes: I love using diced tomatoes with green chilies for an added kick. If you prefer it milder, just use regular diced tomatoes. You can also use fresh tomatoes if you’re in the mood for something more seasonal.
Taco Seasoning: Pre-made taco seasoning is convenient, but you can make your own mix using cumin, paprika, garlic powder, and oregano. This way, you can control the spice level better.
How Do I Properly Sauté Ingredients in the Instant Pot?
Sautéing is key to building flavor before pressure cooking. Here’s how to do it right:
- Set the Instant Pot to ‘Sauté’ mode and let it heat up for a couple of minutes.
- Add the ground beef and onion together. Cook until the beef is no longer pink and the onions are soft, about 5-7 minutes.
- Add garlic last, then sauté for another minute. This way, the garlic won’t burn but will still add lots of flavor.
Don’t forget to drain excess fat after cooking the meat if necessary. This will help keep the soup from being too greasy!
How to Make Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef broth
- 1 (8 oz) can tomato sauce
- 1 packet taco seasoning mix
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional, for extra heat)
- Salt and pepper, to taste
For Topping:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Fresh cilantro, chopped
- Tortilla strips or crushed tortilla chips
How Much Time Will You Need?
This delicious Instant Pot Loaded Taco Soup will take about 15 minutes to prepare and just 8 minutes to cook under pressure. After cooking, you’ll let it release pressure naturally for another 10 minutes, so plan for a total of about 35 minutes from start to finish. Quick and easy!
Step-by-Step Instructions:
1. Sauté the Beef and Onion:
Begin by setting your Instant Pot to ‘Sauté’ mode. Add the ground beef and diced onion into the pot. Cook them together until the beef is browned and the onion is soft, which should take about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until you can smell its great aroma. Don’t forget to drain any excess fat if needed!
2. Add All the Ingredients:
Next, it’s time to add all the fun stuff! Toss in the black beans, pinto beans, corn, both cans of diced tomatoes (the spicy ones and the regular), beef broth, tomato sauce, taco seasoning, ground cumin, chili powder (if you’re feeling bold), and a dash of salt and pepper. Stir everything together really well to combine all those wonderful flavors.
3. Pressure Cook:
Now, secure the lid on your Instant Pot and make sure the valve is set to sealing. Choose ‘Manual’ or ‘Pressure Cook’ and set the timer for 8 minutes. During this time, the soup will be working its magic!
4. Release the Pressure:
When the cooking time is up, let the pressure release naturally for 10 minutes – this helps the flavors to meld and keeps things nice and tender. After 10 minutes, carefully quick release any remaining pressure by turning the valve to venting. Watch out for the steam!
5. Stir and Taste:
Once it’s safe to open the lid, give the soup a good stir. Take a moment to taste it and adjust the seasoning if needed. You can add more salt or maybe a pinch of extra spice to your liking.
6. Serve and Enjoy:
Now, the best part! ladle the hot soup into bowls and top each serving with your favorite toppings: a sprinkle of shredded cheddar cheese, a dollop of sour cream, sliced green onions, fresh cilantro, and either some crunchy tortilla strips or crushed tortilla chips for that amazing crunch. Enjoy your quick and flavorful Instant Pot Loaded Taco Soup!
Can I Use a Different Protein Instead of Beef?
Absolutely! You can substitute ground turkey or shredded chicken for a lighter option. For a vegetarian version, try using lentils or crumbled tofu. Just adjust the cooking time as needed for different proteins.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. When you’re ready to enjoy it, just thaw overnight in the fridge and reheat on the stove or in the microwave.
What If I Don’t Have Taco Seasoning? Can I Make My Own?
You bet! Mix together 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of cayenne pepper for heat. Adjust to your taste!
How Can I Make This Soup Vegetarian or Vegan?
To make it vegetarian or vegan, simply replace the ground beef with a plant-based meat substitute, and use vegetable broth instead of beef broth. Make sure the canned beans and corn are packed in water instead of broth, and omit the sour cream or use a dairy-free alternative for toppings.
