Go Back
+ servings
Print

Instant Pot Taco Soup

One of my favorite recipes to make when it gets cold out.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
10 minutes
Total Time 33 minutes
Servings 4
Calories 424kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 small diced onion
  • 1 pound of lean ground beef pork or turkey
  • 3 tablespoons or 1 packet taco seasoning
  • 1 cup red salsa
  • 1 small cans of diced green chilies
  • 1 can of diced tomatoes
  • 1 cup of spicy tomato juice
  • 2 cups chicken broth
  • 1 can of kidney beans
  • 1 can of black beans
  • 1 small bag of frozen corn or 2 cans of corn
  • 1/2 cup fresh cilantro

Instructions

  • Set your Instant Pot to the sauté function (Mine shows 30 when I turn this on.)
  • Add the olive oil and allow to heat up. Add onions and garlic and cook 2-3 minutes or until garlic is fragrant and onions are translucent. Stir occasionally.
  • Add beef and cook until no longer pink. Turn Instant Pot off.
  • Add chicken stock to Instant Pot.
  • In a small bowl, add black and kidney beans and corn.
  • Add tomato juice
  • Add taco seasoning, salsa, tomatoes, and green chilies. Sprinkle cilantro on top.
  • Mix everything together.
  • Close and lock the lid on the Instant Pot and make sure the vent is closed. Set Instant Pot to 8 minutes. Once the 8 minutes are up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure.
  • Top with your favorite yummies!

Nutrition

Calories: 424kcal | Carbohydrates: 17g | Protein: 23g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1309mg | Potassium: 968mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1016IU | Vitamin C: 36mg | Calcium: 95mg | Iron: 4mg