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Pressure Cooker Taco Soup

Pressure Cooker Taco Soup | The Foodie Eats
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Pressure Cooker Taco Soup

in 2 Simple Steps!

I love tacos almost as much as I love soup. Well, not really, but it sounded good, right? I do actually like tacos quite a bit though. Now I don’t normally think of tacos when I think of soup. But this pressure cooker taco soup (we love the Instant Pot) actually tastes like you’re eating a taco – except it’s soup.

Pressure Cooker Taco Soup | The Foodie Eats

 

It’s Kinda Like Tacos and Chili Had a Baby

The texture of this soup is definitely closer to that of chili, but with much less beans – meaning it’s hearty, meaty and filling.  But it tastes nothing like chili, so it’s quite surprising to eat. And it is one of the most simple soups we’ve made – you brown the beef, dump in everything else, and close the lid. That’s it!

Pressure Cooker Taco Soup | The Foodie Eats

Pressure Cooker Taco Soup | The Foodie Eats
5 from 2 votes
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Pressure Cooker Taco Soup

It's like tacos and soup had a baby - with the texture of chili.

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 402 kcal
Author The Foodie Eats

Ingredients

  • 1 1/2 lbs. ground chuck
  • 1/2 cup yellow onion diced
  • 1 tsp. black pepper
  • 16 oz. pinto beans drained, rinsed
  • 4 cups chicken broth
  • 15 oz. whole kernel corn drained
  • 14.5 oz. Mexican-style stewed tomatoes
  • 10 oz. Rotel
  • 1/2 cup black olives sliced
  • 1/2 cup green olives sliced
  • 2 Tbsp. taco seasoning
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried chives
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried dill weed

Instructions

  1. Using sauté setting on Instant Pot - add ground beef and onions to pressure cooker. Season with pepper and cook until beef is thoroughly browned - mixing frequently. Pour into colander to drain and return to pot.

  2. Add all remaining ingredients and mix well. Switch to manual setting for 12 minutes and close lid. Once cook time is complete - quick-release pressure.
  3. Serve & enjoy!

Recipe Notes

Serve with tortilla chips, shredded cheddar cheese, sour cream, and jalapeños.

Nutrition Facts
Pressure Cooker Taco Soup
Amount Per Serving
Calories 402 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 60mg 20%
Sodium 1255mg 52%
Potassium 855mg 24%
Total Carbohydrates 31g 10%
Dietary Fiber 7g 28%
Sugars 4g
Protein 22g 44%
Vitamin A 15.4%
Vitamin C 26.6%
Calcium 10.2%
Iron 27.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Taco Soup | The Foodie Eats

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6 Comments

  • Reply
    Matt
    March 30, 2017 at 2:04 pm

    Such a great and delicious recipe! Busy schedules make it hard to make a yummy meal, so this is great!

    • Reply
      Chef Gary
      March 30, 2017 at 7:23 pm

      Thanks! My family loves it.

  • Reply
    Mexican Inspired Recipes | Instant Pot Resources
    July 7, 2017 at 7:02 pm

    […] Taco Soup-The Foodie Eats […]

  • Reply
    Kathryn
    March 13, 2018 at 2:27 pm

    Great recipe!

  • Reply
    Wayne Anstey
    April 2, 2018 at 1:29 pm

    As i understand it, Rotel is a brand name for a line of canned tomatoes and green chilli of different varieties. What exactly, do you have in mind here?

    • Reply
      Chef Gary
      April 2, 2018 at 7:25 pm

      Yes, when using the Rotel brand, we use the can labeled “Original” unless otherwise noted. You could absolutely use a generic version of it though.

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