Instant Pot Taco Soup (with Ground Turkey)

Name: Instant Pot Taco Soup
Prep time: 20 min
Cook time: 15 min
Total time: 60 min
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; 1/2 teaspoon dried oregano; 1/2 teaspoon onion powder; 1/2 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)

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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!

Taco Soup, topped with sour cream, avocado, and cilantro, in a white bowl.

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.

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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.

Process photos of searing chopped onion in Pressure Cooker.

Add diced red bell pepper and cook for another 4-5 minutes, until it’s softened.

Process photos of searing onions and red bell pepper in pressure cooker.

Then add 1 pound ground turkey, break it into smaller pieces and cook until it’s cooked through.

Process photos of cooking grounf turkey with vegetables in a pressure cooker.

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.

Process photos of adding spices to taco soup.

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.

Process photos of adding ingredients to a taco soup in a pressure cooker.

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.

Process photos of stirring ingredients for soup in a pressure cooker.

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.

Process photos of adding sorn to a soup in a pressure cooker.

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

How to store?

This soup stays fresh in the refrigerator for up to a week. Plus, it gets even more tasty on the 2^nd and 3^rd days, as all the flavors bind together!

Can I freeze it?

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.

Can I cook this soup on the stove?

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.

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