Instant Pot Taco Soup recipe is a healthy and comforting one pot meal that is packed with ground turkey, beans, and topped with your favorite toppings!
I love making simple recipes that don’t require much effort, like this delicious Instant Pot Taco Soup! It’s very easy to prep, had lots of flavors, and everything is prepared in one pot!
This will be a great meal when you are craving something comforting but want to stay healthy. It’s packed with ground turkey, black and pinto beans, corn, and crushed tomatoes. The spices blend makes all the difference and make this soup taste flavorful and aromatic.
The base of this recipe is similar to Turkey Taco Skillet and the filling of Taco Zucchini Boats. But I added more liquids to make it in a soup form, that’s perfect for colder cozy days.
And if you love soups, you also should love these recipes:
- Pasta e Fagioli Soup
- Instant Pot Lentil Soup
- White Bean Soup Recipe
- Instant Pot Italian Wedding Soup
- Beef Borscht Recipe
- Instant Pot Beef Barley Soup
- Chili Soup
- Carrot and Lentil Soup
Why you will love this recipe
- Easy to make. There is nothing better than one pot meals! Plus, you can make it in half the time using a pressure cooker!
- Pantry ingredients. You can find most of the ingredients from this recipe in your pantry! It’s very convenient when you don’t feel like doing food shopping.
- Delicious. This soup has layers of flavors from the spices, canned tomatoes, and vegetables.
How to make it
Press the Sauté button on Instant Pot, add 2 tbsp olive oil and 1 chopped onion. Cook for about 5-7 minutes or until the onion is translucent and caramelized.
Add diced red bell pepper and cook for another 4-5 minutes, until it’s softened.
Then add 1 pound ground turkey, break it into smaller pieces and cook until it’s cooked through.
After that, add the seasoning (2 tbsp chili powder, 1 tsp paprika, ½ tsp dried oregano, ½ tsp onion powder, ½ tsp garlic powder, and 1 tsp salt). Then turn off the pot.
Then add drained and rinsed 15 oz black beans and 15 oz pinto beans, 15 oz crushed tomatoes, 8 oz tomatoes sauce, 4 cups chicken stock, and 2 cups water. Stir everything.
Cover with the lid and make sure that the valve is sealed. Cook on manual high pressure for 15 minutes. When done, do 10 minutes natural pressure release.
Open the lid, stir, and press the Sauté button again. Bring to boil, add 1 cup frozen corn, and cook for 5 minutes.
Serve with your favorite toppings.
Favorite topping to serve this soup
- Shredded sharp cheddar cheese
- Sour cream
- Avocado
- Pickled jalapenos
- Hot sauce
- Corn chips or tortilla chips
- Cilantro
Tips for best results
- Turkey. I always like to use dark meat turkey, as it has more flavor.
- Tomatoes. Try to use Fire-Roasted Crushed Tomatoes. They have a beautiful smoky flavor and aroma.
- Chicken Stock. You can use a store-bought chicken broth or Homemade Chicken Stock.
Options and Variations
This recipe is very customizable and you can add or substitute the ingredients. Here are a few of my ideas:
- Meat. While I prefer to use ground turkey, you can switch it to ground beef to chicken.
- Vegetables. I often like to add some chopped red bell pepper, chili, and jalapenos to this recipe.
- Broth. If you decide to use ground beef in this meal, beef broth will be a great substitution to the chicken stock. You also can use vegetable stock to make this soup healthier.
- Beans. Black and pinto beans are my favorite in this soup. If you don’t have them on hands, you can use other varieties, like kidney, cannellini, navy, or great northern beans.
Frequently Asked Questions
This soup stays fresh in the refrigerator for up to a week. Plus, it gets even more tasty on the 2nd and 3rd days, as all the flavors bind together!
Yes! This Taco Soup freezes very well! When it’s completely cooled off, transfer it to air-tight container or a freezer-safe zip-lock bag and freeze for up to 3 months. To defrost, put it in the fridge overnight, and then reheat in a pot or microwave.
Yes. If you don’t have a pressure cooker, you can make this recipe in a regular pot or a Dutch oven. All the steps will be the same, except instead of cooking it on manual high pressure in an Instant Pot, you can cook it for 30 minutes in the pot with the lid on.
More Comfort Meal Recipes:
- Turkey Zucchini Meatballs
- Tortellini in Tomato Sauce
- Easy Chicken Stew Recipe
- Instant Pot BBQ Ribs
- Easy Spaghetti Bolognese Recipe
- Easy Shepherd’s Pie Recipe
- Broccoli Chicken Rice Casserole
- Instant Pot Beef Stew Recipe
- Classic Chicken Parmesan Recipe
- Chicken Broccoli Ziti
- Old Fashioned Goulash Recipe
- Instant Pot Lamb Shanks
Instant Pot Taco Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 red bell pepper diced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 15 ounces black beans drained and rinsed
- 15 ounces pinto beans drained and rinsed
- 15 ounces crushed tomatoes
- 8 ounces tomato sauce
- 4 cups chicken stock
- 2 cups water
- 1 cup corn frozen or canned
Instructions
- Press the Sauté button on Instant Pot, add 2 tbsp olive oil and 1 chopped onion. Cook for about 5-7 minutes or until the onion is translucent and caramelized.
- Add diced red bell pepper and cook for another 4-5 minutes, until it’s softened.
- Add 1 pound ground turkey, break it into smaller pieces and cook until it’s cooked through.
- Add the seasoning (2 tbsp chili powder, 1 tsp paprika, ½ tsp dried oregano, ½ tsp onion powder, ½ tsp garlic powder, and 1 tsp salt). Then turn off the pot.
- Then add drained and rinsed 15 oz black beans and 15 oz pinto beans, 15 oz crushed tomatoes, 8 oz tomatoes sauce, 4 cups chicken stock, and 2 cups water. Stir everything.
- Cover with the lid and make sure that the valve is sealed. Cook on manual high pressure for 15 minutes. When done, do 10 minutes natural pressure release.
- Open the lid, stir, and press the Sauté button again. Bring to boil, add 1 cup frozen corn, and cook for 5 minutes.
- Serve with your favorite toppings.
Notes
- Shredded sharp cheddar cheese
- Sour cream
- Avocado
- Pickled jalapenos
- Hot sauce
- Corn chips or tortilla chips
- Cilantro
- I always like to use dark meat turkey, as it has more flavor.
- Try to use Fire-Roasted Crushed Tomatoes. They have a beautiful smoky flavor and aroma.
- Chicken Stock. You can use a store-bought chicken broth or Homemade Chicken Stock.
- How to store. This soup stays fresh in the refrigerator for up to a week. Plus, it gets even more tasty on the 2nd and 3rd days, as all the flavors bind together!
- How to freeze. This Taco Soup freezes very well! When it’s completely cooled off, transfer it to air-tight container or a freezer-safe zip-lock bag and freeze for up to 3 months. To defrost, put it in the fridge overnight, and then reheat in a pot or microwave.
Adriana says
What a gorgeous soup. I truly love the Instant Pot. You can make so many tasty dishes like this soup—I love that it is packed with flavor and yummy ingredients.
Sharon says
I have a feeling this taco soup is going to get me through the colder months. It’s SO delicious and the broth is amazing.
Lauren Michael Harris says
Such a good taco soup. The Instant Pot made it super easy and the whole family loved it!
Liz says
Taco soups are the best, and then to make in the instant pot – even better!
Elaine says
I can never say enough how much I love taco soups. There is so much flavor to it, and it is such a fail-proof meal to make!
Maren says
I made this soup for my toddler and she absolutely loved it! It’s her new favorite dinner.
Kayla DiMaggio says
This instant pot taco soup was so delicious! I love those sit it and forget it meals! My whole family loved it!
Chef Dennis says
This tastes really good! It will be perfect for our family dinner soon. My sons will love this.
Natalia says
This soup looks irresistible and so flavorful! I cannot wait to try it! I love the idea of mixing so many healthy ingredients. Thanks for sharing such a delicious recipe!
Gloria says
Comfort food season is just around the corner. This is what we need on a chilly day. Perfect for batch cooking too.
Jenny says
I tried this recipe, and I just had to come back to comment. My family loved this taco soup! Delicious and easy. I added the jalapenos and some greek yogurt instead of sour cream, and my husband added his precious hot sauce. It was terrific! It goes into our recipe collection. Thank you so much for sharing it.