Instant Pot Taco Soup Recipes

INSTANT POT® TACO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.

INSTANT POT TACO SOUP

Steps:

• Press the Sauté button on your Instant Pot. Add the meat. Cook for 3 minutes.
• Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Cook until meat is browned.
• Add the Ranch packet, Rotel, green chiles, and chicken broth and stir. Bring the broth to a slow simmer and then add all of the beans and stir well.
• Add the can of diced tomatoes, but don't stir.
• Place the lid on the pot and lock in place. Turn the knob to sealing.
• Cancel the Sauté setting and then press the Pressure Cook/Manual button. Set the cook time for 6 minutes.
• When cooking time is up, allow the Instant Pot to natural release for 15 minutes. Then quick release any remaining pressure.
• Add the tortillas (if desired) and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
• Garnish and serve.

INSTANT POT® CHICKEN TACO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
• Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.