Instant Pot Loaded Taco Soup
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I absolutely love this Instant Pot Loaded Taco Soup! It’s a warm, hearty dish that comes together in just 30 minutes, making it perfect for those hectic weeknights. Imagine coming home after a long day, and in no time, you have a delicious meal that the whole family will enjoy. This soup is not only easy to make, but it’s also packed with flavor and nutrition, making it a go-to recipe in my kitchen!
Why You’ll Love This Instant Pot Loaded Taco Soup
This Instant Pot Loaded Taco Soup is a lifesaver for busy days! It’s incredibly easy to whip up, allowing you to spend less time in the kitchen and more time with your loved ones. The rich, savory flavors will have everyone asking for seconds. Plus, it’s a one-pot meal, which means less cleanup for you. What’s not to love about a quick, delicious dinner that warms the soul?
Ingredients for Instant Pot Loaded Taco Soup
Gathering the right ingredients is key to making this Instant Pot Loaded Taco Soup a hit! Here’s what you’ll need:
- Ground beef: This is the heart of the soup, providing a rich flavor and protein. You can substitute with ground turkey or chicken for a leaner option.
- Onion: Diced onions add sweetness and depth. Yellow or white onions work best, but feel free to use red for a bolder taste.
- Bell pepper: A diced bell pepper brings a pop of color and crunch. Any color will do, but I love using red or green for their vibrant flavors.
- Garlic: Minced garlic adds a fragrant kick. Fresh is best, but you can use garlic powder in a pinch.
- Black beans: These provide fiber and a hearty texture. Canned beans are convenient, but you can cook dried beans if you have the time.
- Corn: Sweet corn adds a delightful burst of flavor. Canned or frozen corn works perfectly here.
- Diced tomatoes: Canned diced tomatoes bring acidity and moisture. You can use fire-roasted tomatoes for an extra smoky flavor.
- Taco seasoning: This is the magic ingredient that ties everything together. You can use store-bought or make your own blend with spices like cumin, chili powder, and paprika.
- Beef broth: This adds richness to the soup. Vegetable broth is a great alternative for a lighter version.
- Shredded cheese: I love adding cheese for creaminess. Cheddar or Mexican blend cheese melts beautifully.
- Sour cream: This adds a tangy creaminess that balances the flavors. Greek yogurt is a healthy substitute.
- Chopped cilantro: Fresh cilantro is the perfect garnish, adding a burst of freshness. If you’re not a fan, green onions work well too.
For exact measurements, check the bottom of the article where you can find everything available for printing!
How to Make Instant Pot Loaded Taco Soup
Now that you have all your ingredients ready, let’s dive into making this delicious Instant Pot Loaded Taco Soup! Follow these simple steps, and you’ll have a hearty meal in no time.
Step 1: Sauté the Base
First, set your Instant Pot to sauté mode. Add the ground beef, diced onion, bell pepper, and minced garlic. Cook until the beef is browned and the vegetables are tender, about 5-7 minutes. This step builds a flavorful base for your soup. Don’t forget to break up the beef as it cooks!
Step 2: Add the Ingredients
Once the beef is browned, it’s time to add the rest of the ingredients. Toss in the black beans, corn, diced tomatoes, taco seasoning, and beef broth. Stir everything together, making sure the taco seasoning is well distributed. This is where the magic happens, and your kitchen will start to smell amazing!
Step 3: Pressure Cook
Close the lid of your Instant Pot and set it to high pressure for 10 minutes. Make sure the valve is sealed. This step allows all those flavors to meld together beautifully. While it cooks, you can take a moment to relax or set the table!
Step 4: Quick Release
When the cooking time is up, carefully perform a quick release of the pressure. This means turning the valve to venting to let the steam escape. Be cautious, as the steam can be hot! Once the pressure is released, you can open the lid and enjoy the aroma of your soup.
Step 5: Stir in Cheese and Sour Cream
Now, it’s time to make your soup creamy and delicious! Stir in the shredded cheese and sour cream until they melt and blend into the soup. This adds a rich, comforting texture that everyone will love. If you want an extra cheesy experience, feel free to add more cheese!
Step 6: Serve and Garnish
Finally, ladle the soup into bowls and garnish with chopped cilantro. This adds a fresh touch that brightens up the dish. Serve hot, and watch your family dig in with smiles on their faces. Enjoy your Instant Pot Loaded Taco Soup!
Tips for Success
- Always brown the meat well for deeper flavor.
- Don’t skip the quick release; it keeps the soup from overcooking.
- Feel free to customize with your favorite toppings like avocado or tortilla chips.
- For a thicker soup, mash some of the beans before adding them.
- Make it ahead and let the flavors develop overnight in the fridge!
Equipment Needed
- Instant Pot: This is essential for quick cooking. A stovetop pressure cooker can work too.
- Cutting board: A sturdy board makes chopping veggies a breeze.
- Knife: A sharp knife is key for efficient chopping.
- Measuring cups: Handy for portioning ingredients accurately.
- Wooden spoon: Perfect for stirring and mixing your ingredients.
Variations of Instant Pot Loaded Taco Soup
- Vegetarian Version: Swap the ground beef for lentils or quinoa for a hearty, plant-based option.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for an extra layer of heat.
- Low-Carb Option: Replace corn and beans with diced zucchini or cauliflower for a lighter soup.
- Cheesy Delight: Mix in cream cheese along with the shredded cheese for an ultra-creamy texture.
- Southwestern Twist: Incorporate diced sweet potatoes or butternut squash for a sweet and savory flavor.
Serving Suggestions for Instant Pot Loaded Taco Soup
- Crusty Bread: Serve with warm, crusty bread or cornbread for dipping.
- Salad: Pair with a fresh green salad for a light, balanced meal.
- Drinks: Enjoy with a cold glass of iced tea or a refreshing margarita.
- Presentation: Serve in colorful bowls and top with extra cheese and avocado slices for a vibrant look.
FAQs about Instant Pot Loaded Taco Soup
As you dive into making this Instant Pot Loaded Taco Soup, you might have a few questions. Here are some common ones I’ve encountered, along with helpful answers!
Can I use frozen ground beef for this recipe?
Absolutely! Just make sure to break it apart as it cooks. The Instant Pot will handle it beautifully, and you’ll still get that delicious flavor.
How can I make this soup vegetarian?
For a vegetarian version, simply replace the ground beef with lentils or quinoa. You can also add more beans and veggies for a hearty meal!
Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day. Just store it in the fridge for up to three days, and reheat when you’re ready to enjoy.
What toppings do you recommend?
Some of my favorites include avocado slices, tortilla chips, and extra cheese. You can also add a dollop of guacamole for a creamy twist!
Is this soup gluten-free?
Yes, this Instant Pot Loaded Taco Soup is gluten-free! Just ensure your taco seasoning is gluten-free, and you’re all set for a delicious meal.
Summarizing the Joy of Instant Pot Loaded Taco Soup
There’s something truly special about gathering around a warm bowl of Instant Pot Loaded Taco Soup. It’s more than just a meal; it’s a comforting hug on a busy day. The rich flavors and creamy texture bring smiles to my family’s faces, making every spoonful a moment to cherish. Plus, knowing I can whip it up in just 30 minutes gives me a sense of accomplishment. Whether it’s a cozy weeknight dinner or a gathering with friends, this soup is sure to create lasting memories. So, grab your Instant Pot and let the joy of cooking fill your home!
PrintInstant Pot Loaded Taco Soup: A Hearty, Easy Recipe!
A hearty and easy recipe for Instant Pot Loaded Taco Soup, perfect for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 4 cups beef broth
- 1 cup shredded cheese
- 1/2 cup sour cream
- Chopped cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode and brown the ground beef with onions, bell pepper, and garlic.
- Add the black beans, corn, diced tomatoes, taco seasoning, and beef broth to the pot.
- Close the lid and set the Instant Pot to high pressure for 10 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- Stir in the shredded cheese and sour cream until melted and combined.
- Serve hot, garnished with chopped cilantro.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.
