Instant Pot Taco Soup

A bold, satisfying one-pot meal combining seasoned ground beef, kidney beans, corn, and tomatoes in rich Mexican-spiced broth. Ready in 30 minutes with your Instant Pot for tender meat and intense flavor.

Print Pin

Course: Instant pot

Cuisine: Mexican-American

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: servings

Calories: 350kcal

Author: Eva Stoner

Ingredients

1 tbsp avocado oil
1 lb lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp oregano
8 oz canned diced tomatoes
1 can (15 oz) kidney beans, drained/rinsed
1 cup frozen corn
4 cups beef broth
1 tsp salt
1/2 tsp black pepper
1/2 jar pickled jalapeños (marinade reserved)
1 tbsp white vinegar

Instructions

Heat avocado oil in Instant Pot on sauté mode
Browning ground beef until browned, drain excess fat
Add onion, garlic, chili powder, cumin, paprika, oregano
Sauté 5 minutes to develop flavor
Stir in tomatoes, kidney beans, corn, broth, salt, pepper, jalapeño marinade
Pour in vinegar (avoids alcohol)
Close lid, set to pressure cook for 12 minutes
Natural pressure release for 10 minutes

Notes

Browning beef first enhances flavor
Use canned navy beans if kidney beans unavailable
Add tortilla chips/cilantro before serving
For vegetarian version, substitute beef with mushrooms or black beans

Nutrition