Quick Facts:
Time: 25 minutes total • Yield: 6 servings • Skill: Beginner-friendly • Method: Sauté → Pressure Cook • Diet Tags: GF, DF-friendly
Introduction
Taco Soup starts fast and finishes faster: sauté to build a flavorful base, then pressure cook to keep beans tender and the broth bright. Think chili’s cozier cousin—zesty tomatoes, warm spices, sweet pops of corn, and protein you choose—without babysitting a simmering pot. This recipe is tailor-made for weeknights, meal prep, and budget cooking with pantry staples you already own. If you love “dump-and-go” but still want layers of flavor, this is your new favorite bowl.
If this is your style, you’ll love our go-to Taco Soups with different proteins and spice levels.
Why You’ll Love It
- Weeknight-easy: no tricky steps; timer does the work.
- Flexible: ground turkey, beef, or meat-free—your call.
- Balanced flavor: smoky paprika, lime brightness, gentle heat.
- Great leftovers: thickens and tastes even better next day.
Easy Taco Soup (One-Pot Instant Pot, 25 Minutes, GF)
Ingredients
Equipment
Method
- Set Instant Pot to Sauté (Normal). Add oil and onion; cook for 2–3 minutes until softened. Add garlic; sauté 30 seconds.
- Add ground turkey and cook for 3–4 minutes, breaking up with a spoon, until mostly browned.
- Sprinkle in chili powder, cumin, coriander, oregano, salt, and pepper. Stir and cook 30 seconds to toast the spices.
- Add tomatoes with chiles, black beans, kidney or pinto beans, corn, tomato sauce, and stock. Stir and scrape bottom well.
- Seal the lid. Cook on High Pressure for 7 minutes.
- Allow a 5-minute natural release, then quick-release remaining pressure.
- Stir in vinegar or lime juice. Adjust seasoning to taste.
- Ladle into bowls and serve with your favorite toppings.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 Tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb ground turkey (or lean beef)
- 1 Tbsp chili powder
- 1½ tsp cumin
- ½ tsp coriander (optional)
- 1 tsp dried oregano
- ¾ tsp kosher salt, plus to taste
- ½ tsp black pepper
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (15 oz) black beans, rinsed
- 1 can (15 oz) kidney or pinto beans, rinsed
- 1 cup frozen corn
- 1 can (8 oz) tomato sauce
- 2 cups low-sodium chicken or vegetable stock
- 1 tsp apple cider vinegar or juice of ½ lime (finish)
- Toppings: cilantro, avocado, scallions, plain yogurt or sour cream, shredded cheese, tortilla chips
What each ingredient does:
Oil: conducts heat for browning. Onion/garlic: savory backbone. Turkey/beef: protein and richness. Chili powder/cumin/coriander/oregano: taco flavor. Salt/pepper: essential baseline. Tomatoes with chiles: acidity + gentle heat. Beans: fiber + creaminess. Corn: sweetness and color. Tomato sauce: body. Stock: keeps it soupy for pressure cooking. Vinegar/lime: bright finish. Toppings: contrast and texture.
Must-have vs. flexible: Must-have = onion, spices, tomatoes, beans, stock, citrus finish. Flexible = type of protein, bean variety, corn, toppings.
Pro tip: Stir well and scrape the bottom after sautéing to prevent a burn alert.
Substitutions & Swaps
- Aromatics: add diced bell pepper or carrot; scallions work in a pinch.
- Protein: plant-based crumbles or lentils for meat-free; leftover rotisserie chicken works (add after pressure cook).
- Beans: use what you have; chickpeas add nuttiness.
- Heat: chipotle, jalapeño, or chili flakes to taste; keep spices mild for kids.
- Diet swaps: DF—skip dairy toppings; GF—ensure spice blend is certified GF.
- Budget/time savers: use taco seasoning in place of individual spices; canned corn; pre-chopped onion.
Equipment Notes
- A 6-qt Instant Pot is the sweet spot; use 8-qt for larger batches with a splash more liquid.
- Silicone tools prevent scratching; a ladle with a pour spout is handy.
- For easy cleanup, soak the stainless insert with warm water while you eat.
Step-by-Step
- Sauté aromatics: Set to Sauté (Normal). Add oil, onion; cook 2–3 minutes. Add garlic; 30 seconds.
- Brown meat: Add turkey; break up. Cook 3–4 minutes until most pink is gone.
- Spice it: Sprinkle chili powder, cumin, coriander, oregano, salt, and pepper. Stir 30 seconds to toast.
- Add liquids & cans: Stir in tomatoes with chiles, beans, corn, tomato sauce, and stock. Scrape bottom clean.
- Pressure cook: Seal. High pressure 7 minutes.
- Release: Natural release 5 minutes; quick-release remaining steam.
- Finish: Stir in vinegar or lime. Taste; adjust salt and heat.
- Serve: Ladle into bowls; add cilantro, avocado, yogurt, cheese, and chips as desired.
Visual cues: Broth turns brick red; beans intact; corn tender; steam aromatic with warm spice.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop aromatics and pre-measure spices; refrigerate 2 days.
- Fridge: 3–4 days; expect thicker texture tomorrow.
- Freeze: 3 months; avoid freezing with dairy toppings—add fresh after reheating.
- Reheat: Low simmer with a splash of stock or water; brighten with fresh lime.
How to Lighten / Make It Creamy
- Lighten: Use 93% lean turkey and add extra vegetables; skip chips and heavy dairy.
- Creamy: Blend ½ cup beans with some broth and stir back in, or whisk in ¼ cup yogurt off heat (temper first).
Toppings, Garnishes & Finishes
Crunch: tortilla strips, toasted pepitas.
Fresh: cilantro, diced tomatoes, avocado.
Tang/Heat: lime wedges, pickled jalapeños, a drizzle of chili crisp.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair with cilantro-lime rice, a chopped salad with cumin-lime dressing, or simple steamed green beans. Beverages: bubbly water with citrus, horchata-style milk (non-alcoholic), or a crisp iced tea.
Scaling the Recipe
Double everything; keep the same pressure time. If doubling in a 6-qt, stop at the Max line and reduce beans slightly. To halve, keep liquid at least 1½ cups to pressurize safely.
Nutrition & Dietary Notes
Balanced macros with generous fiber from beans and corn; naturally GF. For DF, use plant-based yogurt and skip cheese. Allergen-friendly: no nuts, no eggs.
Troubleshooting
- Thin broth? Simmer on Sauté 5 minutes or add 2 Tbsp tomato paste.
- Overly thick? Add ½ cup stock and heat through.
- Lacking punch? Add lime, salt, then a pinch of chili powder or chipotle.
- Too spicy? Add yogurt, extra beans, or a teaspoon of honey to soften heat.
FAQs
Can I use frozen corn and pre-diced onions? Absolutely—no need to thaw corn.
What if I only have one type of bean? Use it; texture will still be great.
How do I avoid the burn warning? Scrape well after browning and ensure enough liquid.
Can I make it dairy-free/gluten-free? Yes—already GF; skip dairy toppings or use DF alternatives.
How long does it keep? 3–4 days in the fridge; up to 3 months frozen.
Slow cooker directions? Brown meat and aromatics first; then 6–8 hours on Low.
Variations
- Lime-Cilantro Bright: Add extra cilantro stems during pressure cook; finish with more lime.
- Chipotle-Honey Heat: 1–2 tsp chipotle in adobo + 1 tsp honey for balance.
- Creamy Corn: Stir in ½ cup evaporated milk off heat and a handful of shredded cheese.
Prefer something lighter or creamier? Browse our balanced soups for options.
Chef Notes / Test Kitchen Tips
The biggest upgrades: toast your spices in fat and finish with acid. Salt in layers—meat, then final broth—so flavors stay lively. Expect a comfortable 18–22 minute cook window from sauté to release; the Instant Pot does the rest. If you want more body without dairy, partially blend a ladle of soup.
Conclusion
When time is tight, Taco Soup delivers warmth, color, and satisfaction with almost no cleanup. It’s pantry-friendly, kid-approved, and flexible enough for every schedule. Save this for your next weeknight, and don’t forget fresh lime and cilantro before you dig in.
