Pioneer Woman Instant Pot Taco Soup

This easy Pioneer Woman Instant Pot Taco Soup is a quick, hearty, and flavorful meal perfect for busy nights. Packed with creamy beans, tender beef, and fire-roasted corn, it’s a simple dish that can be made with common pantry ingredients. Top with crispy tortilla chips for extra crunch!

Ingredients Needed

• 1 Tbsp olive oil
• 1 1/2 lbs ground beef
• 3 garlic cloves, chopped
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 1 oz packet taco seasoning
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) low-sodium chicken broth
• 1 can (10 oz) diced tomatoes and green chiles
• 1 can (8 oz) tomato sauce
• 1 bag (16 oz) frozen fire-roasted corn
• Kosher salt, to taste
• Toppings: Sour cream, shredded cheddar cheese, sliced scallions, and broken tortilla chips

How To Make Instant Pot Taco Soup

1. Cook the Beef: Heat the olive oil in a 6- or 8-quart Instant Pot on the sauté setting (high). Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 4 minutes.
2. Add Vegetables and Spices: Add the chopped garlic, onion, and bell pepper to the pot. Stir occasionally, cooking until the vegetables soften, about 3 minutes. Then add the taco seasoning, chili powder, and ground cumin, and stir to combine.
3. Add the Rest of the Ingredients: Stir in the black beans, chicken broth, diced tomatoes with green chiles, tomato sauce, fire-roasted corn, and 1 cup of water. Mix well to combine.
4. Pressure Cook: Lock the lid on the Instant Pot and set it to pressure-cook on high for 10 minutes, ensuring the steam valve is set to sealing. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully turning the valve to venting to release the remaining pressure.
5. Taste and Serve: Taste the soup and adjust the seasoning with salt as needed. Ladle the soup into bowls and top with sour cream, shredded cheddar cheese, sliced scallions, and broken tortilla chips.

Recipe Tips

• Use Lean Ground Beef: For a healthier version of this taco soup, opt for lean ground beef to reduce the fat content while still keeping the flavor rich.
• Rinse the Beans: Always rinse canned beans before adding them to your soup to remove excess salt and improve the taste.
• Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder or taco seasoning. You can also use mild diced tomatoes if you don’t want too much heat.
• Add More Veggies: Feel free to toss in extra vegetables like zucchini or carrots to boost the nutrition and add more texture to the soup.
• Let it Rest: Allow the soup to sit for a few minutes after pressure cooking. This lets the flavors meld together for a richer taste.

More Pioneer Woman Recipes:

• Pioneer Woman White Bean and Kale Soup
• Pioneer Woman Carrot Ginger Soup
• Pioneer Woman Slow Cooker Broccoli Cheese Soup
• Pioneer Woman Slow Cooker Split Pea Soup
• Pioneer Woman Vegetarian Enchilada Soup

Pioneer Woman Instant Pot Taco Soup

Author: Mohamed Shili Cooking Method:Pressure Cooking Cuisine:American Courses:Soup Recipe Keys: P Pioneer Woman Instant Pot Taco Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings: 6 minutesCalories:125 kcal Best Season:Suitable throughout the year

Description

This easy Pioneer Woman Instant Pot Taco Soup is a quick, hearty, and flavorful meal perfect for busy nights. Packed with creamy beans, tender beef, and fire-roasted corn, it’s a simple dish that can be made with common pantry ingredients. Top with crispy tortilla chips for extra crunch!

Ingredients

• 1 Tbsp olive oil
• 1 1/2 lbs ground beef
• 3 garlic cloves, chopped
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 1 oz packet taco seasoning
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) low-sodium chicken broth
• 1 can (10 oz) diced tomatoes and green chiles
• 1 can (8 oz) tomato sauce
• 1 bag (16 oz) frozen fire-roasted corn
• Kosher salt, to taste
• Toppings: Sour cream, shredded cheddar cheese, sliced scallions, and broken tortilla chips

Instructions

1. Cook the Beef: Heat the olive oil in a 6- or 8-quart Instant Pot on the sauté setting (high). Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 4 minutes.
2. Add Vegetables and Spices: Add the chopped garlic, onion, and bell pepper to the pot. Stir occasionally, cooking until the vegetables soften, about 3 minutes. Then add the taco seasoning, chili powder, and ground cumin, and stir to combine.
3. Add the Rest of the Ingredients: Stir in the black beans, chicken broth, diced tomatoes with green chiles, tomato sauce, fire-roasted corn, and 1 cup of water. Mix well to combine.
4. Pressure Cook: Lock the lid on the Instant Pot and set it to pressure-cook on high for 10 minutes, ensuring the steam valve is set to sealing. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully turning the valve to venting to release the remaining pressure.
5. Taste and Serve: Taste the soup and adjust the seasoning with salt as needed. Ladle the soup into bowls and top with sour cream, shredded cheddar cheese, sliced scallions, and broken tortilla chips.

Notes

• Use Lean Ground Beef: For a healthier version of this taco soup, opt for lean ground beef to reduce the fat content while still keeping the flavor rich.
• Rinse the Beans: Always rinse canned beans before adding them to your soup to remove excess salt and improve the taste.
• Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder or taco seasoning. You can also use mild diced tomatoes if you don’t want too much heat.
• Add More Veggies: Feel free to toss in extra vegetables like zucchini or carrots to boost the nutrition and add more texture to the soup.
• Let it Rest: Allow the soup to sit for a few minutes after pressure cooking. This lets the flavors meld together for a richer taste.

Keywords:Pioneer Woman Instant Pot Taco Soup