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Instant Pot Taco Soup
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Easy Instant Pot taco soup topped with crispy tortilla chips for a flavorful and effortless meal, perfect for colder weather.
Ingredients:
  • For the soup:
  • 1 pound lean (93% or higher) ground beef
  • 1 medium red or yellow onion, diced
  • 1/2 teaspoon kosher salt
  • 3 cups low sodium chicken broth
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles
  • 1 1/4 cups (6 ounces) corn kernels, fresh or frozen
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • Toppings for serving:
  • 1 1/2 cups tortilla chips, lightly crushed
  • 3/4 cup sour cream
  • 1/2 cup chopped cilantro
  • 1/2 cup diced onion (red or white)
  • 6 lime wedges
Instructions:
  • Sear the beef and onions in the pressure cooker on "Sauté" mode with olive oil and salt for 3 minutes, stirring occasionally to break up the meat while leaving it slightly pink.
  • Combine chicken broth, diced tomatoes and their liquid, black beans, kidney beans, green chiles, corn, spices, and salt in the pressure cooker. Seal the lid, ensuring it is in the “Sealing” position. Set to “Soup,” “Manual,” or “Pressure Cook” on high pressure for 20 minutes. Allow 15 minutes for the pot to pressurize before cooking begins.
  • Allow the pressure to release naturally for at least 15 minutes. You may opt for a quick pressure release by moving the pressure vent to "Venting," or let it release naturally. Alternatively, keep the soup warm on the pressure cooker's "Keep Warm" setting for up to 10 hours.
  • Garnish and enjoy: Ladle the soup into bowls and top with chips, sour cream, cilantro, and diced onions. Serve with lime wedges on the side. Store leftovers in the fridge for up to 1 week or freeze for up to 3 months.

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