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Instant Pot Taco Soup

Veggie-loaded, wholesome, hearty and full of flavor, this Instant Pot Taco Soup is a quick and tasty weeknight meal with endless topping possibilities.

  • Author: Stacie Hassing
  • Prep Time: 20 min
  • Cook Time: 8 minutes (+ natural release)
  • Total Time: 28 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Entree
  • Method: Instant Pot

Ingredients

  • 1 lb. lean ground beef, chicken or turkey
  • 2 tsp. olive oil or avocado oil
  • 3 large garlic cloves, minced
  • ½ medium onion, diced
  • 1 bell pepper, diced
  • 1 small zucchini, diced
  • 2 medium carrots, diced
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1 (15-ounce) can  tomato sauce + 1 can of water or broth
  • 1 (15-ounce) can diced tomatoes with green chiles or fire roasted tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn, frozen
  • 3 Tbsp. fresh squeezed lime juice (about 1/2 a lime)
  • 2/3 cup sour cream or Greek yogurt + more for topping
  • Salt and pepper, to taste

Optional toppings: Diced avocado, chopped cilantro, green onion, shredded cheese, sour cream or Greek yogurt and/or lime wedges for serving

Instructions

Instant Pot:

  1. Select ‘Saute’ on the Instant Pot and add the oil. Once the oil is hot, add ground beef, garlic, onions, bell pepper, zucchini, and carrots and sauté for 5-7 minutes or until meat is cooked and no longer pink.
  2. Add chili powder, cumin, oregano, tomato sauce, water or broth, diced tomatoes, black beans, and corn. Stir to combine. Lock lid into place and flip valve to sealing position.
  3. Cook on high pressure for 8 minutes. Allow for 5-7 minutes of natural pressure release before flipping value to venting position to release any remaining pressure.
  4. Remove lid. Stir in sour cream and lime juice and season with salt and pepper to taste.
  5. Serve with toppings of choice.

Stovetop Directions:

  1. In a large pot or Dutch oven, over medium heat, add the oil. Once the oil is hot, add ground meat, garlic, onions, bell peppers, zucchini, and carrots and sauté for 7-9 minutes or until meat is cooked and no longer pink.
  2. Add seasonings, tomato sauce, tomatoes, beans, corn, and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes or until carrots are tender.
  3. Next, stir in sour cream and lime juice. Add salt and pepper to taste.
  4. Serve with toppings of choice.

Slow Cooker Directions:

  1. Follow directions for the Stovetop version through Step 1.
  2. Add ground beef and vegetable mixture to slow cooker.
  3. Add remaining ingredients (except sour cream and lime juice) and stir to combine.
  4. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  5. Stir in sour cream and lime juice just before serving. Add salt and pepper to taste.
  6. Serve with toppings of choice.

Nutrition

  • Serving Size: 1/6 of recipe (~1½ cups)
  • Calories: 400
  • Sugar: 11 g
  • Sodium: 850 mg
  • Fat: 17 g
  • Carbohydrates: 35 g
  • Fiber: 10 g
  • Protein: 25 g