Instant Pot Taco Soup

This easy Instant Pot Taco Soup, made with ground beef, chicken, or turkey, and loaded with Mexican taco flavors like chipotle, and can be ready in 30 minutes, and topped with your favorite taco toppings!

Course Main Dishes, Soup

Cuisine Mexican, Tex-Mex

Keyword Ground Beef Taco Soup, Instant Pot Taco Soup, IP Taco Soup, Taco Soup

Cook Time 5

Pressurization 25

Total Time 30

Servings

Calories 381kcal

Author Michele @ Flavor Mosaic

Equipment

6-Quart Instant Pot Duo60 from Amazon.com (affiliate link)

Ingredients

Brown Ground Beef and Onions

1-1/2 lbs ground beef
1 onion, chopped
1 tablespoon minced garlic (about 3 cloves garlic)
3 Tablespoons homemade taco seasoning (or 1 packet store bought taco seasoning)

DeGlaze

1/2 cup water or beef broth (See below for additional liquid)

Taco Soup

4 cups beef broth (recommend low sodium version)
1 (16 oz can) black beans, drained
1 (16 oz can) pinto beans, drained
1 cup corn
1 (14.5-ounce can) 14.5-ounce can diced tomatoes (See note below)
1 (4-ounce can) green chilies
1 - 2 chipotle peppers in adobo sauce (include about a tablespoon of adobo sauce)

Instructions

Brown Ground Beef. Press the SAUTE button and More. Wait until the display says "Hot" and then add oil to the Instant Pot, and then add the ground beef and cook for a few minutes until brown. Drain off the excess fat, but leave about 1 tablespoon in the pot.
Sauté Onion and Garlic. Add the chopped onions and cook for about 3 minutes. Add the minced garlic and stir for about a minute.
Add Seasoning. Add the taco seasoning and stir until it is combined evenly throughout the beef mixture.
Deglaze Pan. Press CANCEL to cancel the saute mode. Add about 1/2 cup of the beef broth or water and deglaze the pan by scraping the bottom of the pan with a spoon or spatula. This step helps prevent getting the "Burn" message on the Instant Pot.
Add Remaining Ingredients IN THIS ORDER. Pour in the remaining 3-1/2 cups of beef broth, rinsed black beans and pinto beans, corn, diced tomatoes and chilies, and chipotles in adobo sauce. DO NOT STIR.
Pressure Cook High Pressure 5 Minutes. Press the PRESSURE COOK (OR MANUAL BUTTON depending on model), select HIGH PRESSURE, and use the + or - signs to adjust the cooking time to 5 minutes. Close and lock the lid and move the pressure release valve to the SEALING position.
Nature Release For 10 Minutes. After it has finished pressure cooking for 5 minutes, do a Natural Pressure Release for 10 minutes and then a quick release. This means after it finished pressure cooking for 5 minutes, DO NOTHING for 10 minutes MORE minutes. Do NOT touch the Instant Pot for 10 minutes. Do NOT change any settings. Then after 10 minutes, carefully move the pressure release valve to the VENTING position, to quickly release the pressure. Open the lid and serve with your favorite toppings.

Video

Notes

Recipe Tips:

Be sure to add enough liquid, either water or beef broth. Pressure Cooking requires liquid to to cook. Otherwise, you may receive a Burn message, which means food has burned on the bottom of the pot.
Deglaze the pan. It is important to not skip deglazing the pan for 2 reasons. First, after browning the meat, onions and garlic, be sure to scrape all the food off the bottom of the pot so it does not stick. It will blend in with the broth to add more flavor. Secondly, it will prevent food from burning on the bottom of the pot and avoid the Burn message.
Be sure to add the ingredients in the order specified. If the liquid is not at the bottom of the pot then, it could burn.
Homemade Taco Seasoning. I highly recommend making the taco seasoning from scratch. It takes only 5 minutes and adds so much flavor. It tastes way better than store bought and it won't have any artificial preservatives or additives.

Nutrition