Instant Pot Taco Soup
Instant Pot Taco Soup is a quick and flavorful dish that brings the fiesta to your kitchen. Combining tender ground beef or turkey with colorful bell peppers, hearty black beans, and zesty taco seasoning, this recipe is perfect for busy weeknights. Ready in just 30 minutes, each bowl is a warm hug of comfort, ideal for cozying up on the couch. Top it off with your favorite garnishes like cheese and avocado for an irresistible meal everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers, chopped (any color)
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 2 tbsp taco seasoning
Instructions
- Set your Instant Pot to sauté mode and add a splash of oil. Sauté the chopped onions and bell peppers until softened (about 5 minutes).
- Add ground beef or turkey; cook until browned (approximately 5 minutes).
- Stir in minced garlic and cook for an additional minute.
- Add diced tomatoes, black beans, chicken broth, and taco seasoning. Mix well.
- Seal the lid and cook on high pressure for 10 minutes. Allow natural release for 5 minutes before manually releasing any remaining pressure.
- Serve hot with toppings like shredded cheese or avocado.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For a vegetarian version, substitute meat with additional beans or lentils. Spice it up by adding jalapeños or hot sauce according to your preference. Leftovers can be stored in an airtight container in the fridge for up to three days.