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!
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🍴 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
🍴Recipe Instructions
Preparing your vegetables
- 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
- 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.
Cooking in the Instant Pot
- 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!
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!
- Instant Pot Beef Curry Soup
- Easy No-Bean Pumpkin Chili
- Instant Pot Minestrone Soup
- Creamy Butternut Squash Soup
- Veggie Loaded Beef Chili
Instant Pot Taco Soup
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
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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Mel
My family loved this recipe!!
Nicole
How is this paleo if it has beans in it?
Mariah Mandile
The post does not mention anything about being paleo.
Kim
This soup recipe is linked to a list of 25 best paleo soups, I think that's where the confusion lies. Just leave out the beans 🙂
Janine
Very nice soup. I liked that it had good protein with veggies and complex carbs. I will make it again and add additional veggies. My husband liked it too.
Janine
I also used 1 tbsp of chili, 1/2 tsp cayenne and some extra cumin since I like a lot of flavor. Might add a jalapeno next time too
Mariah Mandile
Yay! Glad you enjoyed the recipe! (:
Gina
Hi! Love the soup. Just wondering - it says the serving size is 1 gram? Is that correct? If not, what is the accurate nutrition info? I like to keep track. Thanks!0