Go Back
–+ servings
Amanda Patel

Easy Taco Soup (One-Pot Instant Pot, 25 Minutes, GF)

A weeknight-friendly, one-pot taco soup made in the Instant Pot with pantry staples, warm spices, and flexible proteins. Quick, comforting, and naturally gluten-free—this cozy chili-style soup comes together in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 bowls
Course: Main, Soup
Cuisine: Tex-Mex
Calories: 290
Ingredients Equipment Method Nutrition Notes

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 ground cumin
  • ½ tsp ground 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
  • Toppings: cilantro, avocado, scallions, plain yogurt or sour cream, shredded cheese, tortilla chips

Equipment

  • Instant Pot (6 qt or larger)
  • Ladle with spout
  • silicone spatula
  • measuring cups and spoons
  • knife and cutting board

Method
 

  1. Set Instant Pot to Sauté (Normal). Add oil and onion; cook for 2–3 minutes until softened. Add garlic; sauté 30 seconds.
  2. Add ground turkey and cook for 3–4 minutes, breaking up with a spoon, until mostly browned.
  3. Sprinkle in chili powder, cumin, coriander, oregano, salt, and pepper. Stir and cook 30 seconds to toast the spices.
  4. Add tomatoes with chiles, black beans, kidney or pinto beans, corn, tomato sauce, and stock. Stir and scrape bottom well.
  5. Seal the lid. Cook on High Pressure for 7 minutes.
  6. Allow a 5-minute natural release, then quick-release remaining pressure.
  7. Stir in vinegar or lime juice. Adjust seasoning to taste.
  8. Ladle into bowls and serve with your favorite toppings.

Nutrition

Calories: 290kcalCarbohydrates: 29gProtein: 21gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.5gCholesterol: 55mgSodium: 590mgPotassium: 760mgFiber: 8gSugar: 6gVitamin A: 750IUVitamin C: 12mgCalcium: 75mgIron: 3.1mg

Notes

Stir and scrape the bottom after sautéing to prevent burn alerts. Use taco seasoning to save time. Double the recipe in an 8-qt Instant Pot or halve with at least 1½ cups liquid. Freeze without toppings for up to 3 months.

Tried this recipe?

Let us know how it was!