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    Home » Instant Pot Taco Soup

    Instant Pot Taco Soup

    February 27, 2020 by [email protected] 6 Comments

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    This Instant Pot Taco Soup is perfect for a quick and easy dinner! It's all the flavors we know and love from tacos, thrown into a delicious tomato based broth! Not to mention it cooks in less than 20 minutes! (Thank you Instant Pot.) What I love about this recipe is that it's so easy to throw together, and makes a ton of leftovers! (Each batch is about 8 servings.) For me I enjoy the recipe as is, but for Ryan I like to "beef it up" by adding pre-cooked rice! Usually I meal prep a giant container of jasmine rice in the beginning of the week, and I throw some into most meals that I cook for Ryan!

    Instant Pot Taco Soup
    Jump to:
    • 🍴 Recipe Ingredients
    • 🍴Recipe Instructions
    • Vegan & Vegetarian Substitutions
    • Taco Soup topping ideas -
    • Can you freeze taco soup?
    • Helpful kitchen gadgets -
    • Shop this recipe -
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    🍴 Recipe Ingredients

    • Ground Beef - You can sub for ground chicken or ground turkey.
    • Sweet Onion Diced
    • Garlic Cloves Sliced Thin
    • Can Peeled Tomatoes - Use immersion blender or regular blender to puree.
    • Filtered Water
    • Diced Sweet Potato
    • Can of Black Beans - I use the brand "Eden."
    • Frozen Cauliflower Rice - I use the Whole Foods Brand, but you can find them in most grocery stores. You can also use fresh cauliflower rice.
    • Sweet Peppers Diced - I used yellow and orange, but you can pick whatever you like best!

    Spices

    • Chili Powder
    • Salt
    • Cayenne Pepper
    • Cumin
    • Avocado Oil
    Instant Pot Taco Soup

    🍴Recipe Instructions

    Preparing your vegetables

    1. Start by prepping all of your veggies. (Onion, garlic, sweet potato, and sweet peppers.) Next puree tomatoes, and rinse and drain black beans. Set to the side while we prep the meat.

    Cooking the ground beef

    1. Turn your pressure cooker to the saute function, set to medium/high heat. Add avocado oil, ground beef, onions, and garlic. Stir until meat is broken up and about 80% cooked. (Shouldn't take more than 5 minutes.)
    2. Next add in water, tomato puree, black beans, and seasoning. Give it a good stir, then add vegetables, and stir until fully combined.

    Cooking in the Instant Pot

    1. Place the cover on your pressure cooker, make sure it's in lock mode, then set it to manual. Cook on high for 12 minutes! Release the pressure when it's finished cooking, give it a stir then serve!

    Vegan & Vegetarian Substitutions

    It's also an easy swap to make this recipe vegetarian style! If you're planning to skip the meat, just add a second can of black beans, one extra cup of sweet potato, and one extra cup of sweet peppers! You can also stir in rice or quinoa when it's done cooking to "beef it up."

    Taco Soup topping ideas -

    • Fresh Cilantro
    • Avocado Chunks
    • Sliced Jalapenos
    • A drizzle of hot sauce
    • Grain Free Chips (I like the brand Siete.)
    • I also like to stir in basmati or jasmine rice to "bulk" it up!
    Instant Pot Taco Soup

    Can you freeze taco soup?

    Leftovers can be stored in the refrigerator for about 5 days. (In an air tight glass container.) Any longer than 5 days, and I would put them in a freezer safe container. They will last for a few months in the freezer. I usually put half of the batch in the freezer for days I don't feel like cooking!

    Helpful kitchen gadgets -

    • Ninja Pressure Cooker - I have the 8 quart.
    • Instant Pot - I also have an Instant Pot! Both work great, it just depends what you need.
    • Vegetable Peeler

    Love this recipe? You'll love these too!

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    • Easy No-Bean Pumpkin Chili
    • Instant Pot Minestrone Soup
    • Creamy Butternut Squash Soup
    • Veggie Loaded Beef Chili

    Instant Pot Taco Soup

    This Instant Pot Taco Soup is perfect for a quick and easy dinner! It's all the flavors we know and love from tacos, thrown into a delicious tomato based broth! Not to mention it cooks in less than 20 minutes! (Thank you Instant Pot.) What I love about this recipe is that it's so easy to throw together, and makes a ton of leftovers! (Each batch is about 8 servings.)
    5 from 1 vote
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    Prep Time 20 mins
    Cook Time 18 mins
    Course Main Course
    Servings 8
    Calories 294 kcal

    Equipment

    • Pressure cooker

    Ingredients
      

    • 1 lb Ground Beef You can sub for ground chicken or ground turkey.
    • 1 Sweet Onion Diced
    • 2-3 Garlic Cloves Sliced Thin
    • 1 28 Ounce Can Peeled Tomatoes Use immersion blender or regular blender to puree.
    • 2 Cups Filtered Water
    • 2 Cups Diced Sweet Potato
    • 1 15 Ounce Can of Black Beans I use the brand "Eden."
    • 1 12 Ounce Bag of Frozen Cauliflower Rice
    • 2 Cups Sweet Peppers Diced I used yellow and orange, but you can pick whatever you like best!

    Spices

    • 1 Teaspoon Chili Powder
    • 1 + ½ Teaspoons Salt
    • ¼ Teaspoon Cayenne Pepper If you like it on the spicer side like me, use ½ tsp. cayenne pepper! (;
    • 1 Teaspoon Cumin
    • 1 Tablespoon Avocado Oil

    Instructions
     

    • Start by prepping all of your veggies. (Onion, garlic, sweet potato, and sweet peppers.) Next puree tomatoes, and rinse and drain black beans. Set to the side while we prep the meat.
    • Turn your pressure cooker to the saute function, set to medium/high heat. Add avocado oil, ground beef, onions, and garlic. Stir until meat is broken up and about 80% cooked. (Shouldn't take more than 5 minutes.)
    • Next add in water, tomato puree, black beans, and seasoning. Give it a good stir, then add vegetables, and stir until fully combined.
    • Place the cover on your pressure cooker, make sure it's in lock mode, then set it to manual. Cook on high for 12 minutes! Release the pressure when it's finished cooking, give it a stir then serve!
    • OPTIONAL: At this time you could add in pre-cooked rice for extra bulk! I usually top mine with fresh cilantro, diced avocado, and a drizzle of olive oil.

    Nutrition

    Serving: 1gCalories: 294kcalCarbohydrates: 32gProtein: 18gFat: 11gSaturated Fat: 4gCholesterol: 39mgSodium: 588mgPotassium: 933mgFiber: 9gSugar: 8gVitamin A: 6254IUVitamin C: 80mgCalcium: 95mgIron: 4mg
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    After you make this Instant Pot Taco Soup, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah

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    Comments

    1. Mel

      February 20, 2021 at 8:23 am

      5 stars
      My family loved this recipe!!

      Reply

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach & self taught foodie based in Connecticut. I love all things gut health, clean living, and have a slight obsession with my instant pot. Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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