Instant Pot Taco Soup
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!
Servings: 6 people
Calories: 459kcal
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
Favorite topping to serve this soup
- 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.
Nutrition
Calories: 459kcal | Carbohydrates: 58g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 998mg | Potassium: 1475mg | Fiber: 17g | Sugar: 11g | Vitamin A: 1991IU | Vitamin C: 38mg | Calcium: 110mg | Iron: 6mg
