Quick and Zesty Instant Pot Taco Soup
Instant Pot Taco Soup
Is it fall yet? I’ve been craving soups lately and couldn’t wait any longer to make a quick bowl of taco soup, which is usually my fall go-to. So, if you’re in the mood for a flavorful pot, I have an easy recipe that takes no time at all!
Here’s What You’ll Need for Instant Pot Taco Soup:
Ingredients:
- 1 lb ground beef
- 2-14 oz cans of chicken or beef broth
- 1 can corn
- 1 small can black olives
- 1/8 cup diced onions
- 1 avocado 1 cup shredded colby jack cheese
- 1 cup sour cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 can of Rotel diced tomatoes and green chile
Preparation:
- Turn on the saute feature on your instant pot and add in your ground beef, salt, pepper, and garlic powder. Saute for 3-4 minutes until almost cooked.
- Add in chicken or beef broth, onions, and can of Rotel
- End saute mode and pressure cook for 4 minutes. Follow with a quick release.
- With warming feature on, add in corn and olives and allow to warm while you dice your avocados. Set aside some olives and onions if you wish to use as toppings
- Serve soup and add your cheese, avocados, olives, onions, and sour cream as toppings. Tortilla strips are a great option too.
Stove Top Taco Soup
If you don’t have an instant pot, no worries! This simple recipe is just as quick and easy on a stove top. Simply saute your beef, onions, and seasonings, then toss everything into a deep pot and simmer on low for 5-8 minutes. Serve with toppings and enjoy!
Additional Options
For extra flavoring, I add in a packet of taco seasoning and half a packet of ranch seasoning. It’s certainly not a deal breaker, but does give it an extra bold flavor. I prefer to spice mine up now and then with extra green chile or diced jalapenos for an added kick.
Hope you enjoy this delicious soup recipe! More to come as summer winds down!
~ Lisa
