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Imagine a steaming bowl of taco soup, its rich aroma wafting through your kitchen, beckoning you to gather around the table. You've got a busy week ahead, and quick, delicious meals are essential. With over 10 variations of Instant Pot 7-Can Taco Soup, you can whip up satisfying dinners in no time. Curious about how simple canned ingredients can transform into hearty meals? Let's explore these effortless recipes that will make your weeknight cooking a breeze.
Key Takeaways
- Classic 7-Can Taco Soup is a simple recipe requiring only seven canned ingredients, perfect for quick meals.
- The Instant Pot enhances flavors, allowing for a delicious soup in just 10 minutes of cooking time.
- Common canned ingredients include black beans, corn, diced tomatoes, and tomato sauce, making it easy to store.
- Serve with various toppings like cheese, sour cream, and tortilla chips for added flavor and texture.
- Customize with spices, fresh ingredients, or creaminess options to suit personal preferences.
Classic 7-Can Taco Soup
Classic 7-Can Taco Soup is a delicious and easy-to-make dish that combines the hearty flavors of taco seasonings and fresh ingredients into a convenient meal. Perfect for busy weeknights or gatherings with friends and family, this soup isn't only quick to prepare but also packed with flavor.
The beauty of this recipe lies in its simplicity, as it requires just seven canned ingredients, making it a staple in many households.
Using the Instant Pot to prepare this taco soup enhances the flavors and allows for a quick cook time. The pressure cooker method guarantees that all the ingredients meld beautifully while keeping the soup rich and satisfying. Serve it hot with your favorite toppings such as cheese, sour cream, or tortilla chips for an extra special touch.
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with green chilies if desired)
- 1 can (10 oz) diced tomatoes with taco seasoning
- 1 can (8 oz) tomato sauce
- 1 can (4 oz) diced green chilies
Cooking Instructions:
- Start by setting your Instant Pot to the "Sauté" function. Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with taco seasoning, tomato sauce, and diced green chilies into the pot. Stir to combine all the ingredients evenly.
- Once everything is mixed, close the lid of the Instant Pot and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and set the timer for 10 minutes. When the cooking time is complete, allow for a natural pressure release for 5 minutes before switching the valve to "Venting" to release any remaining steam.
Extra Tips:
To customize your Classic 7-Can Taco Soup, feel free to add additional spices or fresh ingredients such as chopped onions, bell peppers, or garlic for extra flavor.
For a creamier texture, consider adding a dollop of cream cheese or sour cream just before serving. This soup also freezes well, so make a double batch and store leftovers for an easy meal later on. Enjoy your cooking!
Spicy Black Bean Taco Soup
Spicy Black Bean Taco Soup is a delightful and hearty dish that's perfect for a cozy dinner or a family gathering. The combination of black beans, spices, and fresh vegetables creates a satisfying meal that's both flavorful and nutritious. This recipe is designed for the Instant Pot, making it quick and easy to prepare, allowing you to enjoy a delicious bowl of taco soup in no time.
The beauty of this soup lies not only in its taste but also in its versatility. You can easily customize the ingredients to your liking, whether you prefer more heat or additional toppings. Serve it with tortilla chips, avocado, or a sprinkle of cheese for an extra touch. This Spicy Black Bean Taco Soup is sure to become a staple in your recipe collection.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 1 cup corn (frozen or canned)
- 2 cups vegetable broth
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, cilantro, shredded cheese, tortilla chips
To prepare the Spicy Black Bean Taco Soup, start by turning on the Instant Pot and selecting the "Sauté" function. Add the olive oil and let it heat up, then add the diced onion and bell pepper. Sauté for about 3-4 minutes or until the vegetables are softened.
Stir in the minced garlic and continue to sauté for another minute until fragrant. Next, add the black beans, diced tomatoes, corn, vegetable broth, taco seasoning, cumin, chili powder, and season with salt and pepper. Give everything a good stir to combine.
Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Select the "Soup" function and set the timer for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for about 5 minutes before carefully switching the valve to "venting" to release any remaining pressure.
Open the lid, stir the soup, and adjust seasoning if necessary. Serve hot in bowls with your favorite toppings.
For the best results, consider soaking the black beans overnight if you're using dried beans instead of canned. This won't only enhance their flavor but also reduce cooking time.
Additionally, feel free to adjust the spice level by adding jalapeños or a dash of hot sauce if you like your soup extra spicy. Enjoy experimenting with different toppings to make each bowl unique!
Cheesy Chicken Taco Soup
Cheesy Chicken Taco Soup is a delightful one-pot meal that combines the bold flavors of taco seasonings with tender chicken and creamy cheese. Perfect for busy weeknights, this dish can be made quickly in your Instant Pot, allowing you to enjoy a hearty soup without spending hours in the kitchen.
The creamy texture and cheesy goodness make it a favorite among families, and it's a great way to use up leftover chicken or rotisserie chicken. This soup isn't only delicious but also highly customizable. You can add more vegetables, adjust the spice level, or even switch out the chicken for ground beef or turkey.
The best part is that it's a complete meal in a bowl, packed with protein, fiber, and all the flavors you love from taco night. Whether you're serving it for dinner or as a comforting lunch, this Cheesy Chicken Taco Soup is sure to satisfy.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 cup cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, cilantro, tortilla chips
Cooking Instructions:
Start by setting your Instant Pot to the sauté mode. Add a splash of olive oil and sauté the chopped onion and minced garlic until they become fragrant and translucent. This should take about 2-3 minutes.
Once the onions are ready, add the chicken breasts, black beans, corn, diced tomatoes, taco seasoning, and chicken broth to the pot. Stir everything together to combine.
Close the lid of the Instant Pot and set it to manual high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to let out any remaining steam.
Open the lid and remove the chicken breasts; shred them using two forks and return the shredded chicken back to the pot. Finally, stir in the cream cheese and shredded cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
Extra Tips:
To enhance the flavor of your Cheesy Chicken Taco Soup, consider adding a splash of lime juice or a handful of chopped fresh cilantro just before serving.
If you prefer a thicker soup, you can blend a portion of it with an immersion blender. Don't hesitate to experiment with different beans or vegetables based on your preference.
And remember, this soup keeps well in the refrigerator for a few days, making it perfect for meal prep or leftovers!
Beefy Taco Soup Delight
This taco soup isn't only delicious but also incredibly versatile. You can adjust the heat by adding more or less chili powder or even include some diced jalapeños for an extra kick. Serve it with your favorite toppings such as shredded cheese, sour cream, or avocado, and you'll have a crowd-pleaser that's sure to be a hit at dinner time.
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes, undrained
- 2 cups beef broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Cooking Instructions:
Begin by setting your Instant Pot to the sauté function. Add the ground beef, chopped onion, and minced garlic to the pot. Cook until the beef is browned, breaking it apart with a spatula as it cooks.
Once the beef is browned, drain any excess fat if necessary. Next, add the taco seasoning, cumin, chili powder, salt, and pepper to the beef mixture, stirring to combine all the flavors.
After seasoning the beef, add the kidney beans, black beans, corn, diced tomatoes (with juices), and beef broth. Stir everything together, ensuring the ingredients are well mixed.
Close the lid of the Instant Pot, making sure the vent is set to sealing, and select the manual or pressure cook setting. Cook on high pressure for 10 minutes.
Once cooking is complete, allow the pressure to release naturally for 5 minutes before switching to a quick release to remove any remaining pressure. Serve hot with your choice of toppings.
Extra Tips:
For an even richer flavor, consider browning the beef with some chopped bell peppers or adding a splash of lime juice before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to three days, and this soup also freezes well, making it perfect for meal prep. Enjoy customizing your Beefy Taco Soup Delight with various toppings and make it your own!
Vegetarian Taco Soup
Vegetarian taco soup is a hearty and flavorful dish that captures the essence of traditional taco flavors while remaining completely plant-based. This soup is perfect for a quick weeknight dinner or a cozy gathering with friends. Packed with beans, vegetables, and spices, it's both nutritious and satisfying. Using an Instant Pot makes the cooking process a breeze, allowing the flavors to meld beautifully without lengthy simmering times.
In addition to being delicious, this vegetarian taco soup is incredibly versatile. You can customize it by adding your favorite vegetables or adjusting the level of spiciness to suit your taste. Serve it with toppings like avocado, cilantro, or tortilla chips for an extra crunch. Whether you're a full-time vegetarian or just looking to incorporate more meatless meals into your diet, this soup will surely become a favorite.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juices)
- 2 cups vegetable broth
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges, tortilla chips
Cooking Instructions:
- Start by selecting the sauté function on your Instant Pot. Add the olive oil and allow it to heat up. Once hot, add the diced onion and garlic, sautéing for about 2-3 minutes until they become fragrant and the onion is translucent.
- Next, add the bell pepper, carrots, and zucchini, cooking for another 3-4 minutes until they begin to soften.
- Once the vegetables are tender, stir in the black beans, kidney beans, corn, diced tomatoes (with their juices), vegetable broth, taco seasoning, and cumin. Season with salt and pepper to taste.
- Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before performing a quick release for any remaining pressure. Stir well before serving.
Extra Tips:
When preparing vegetarian taco soup, feel free to experiment with the ingredients! Add in any seasonal vegetables you have on hand, such as corn, spinach, or even sweet potatoes for a different twist.
You can also control the spice level by adjusting the amount of taco seasoning or adding jalapeños. For a creamier texture, consider stirring in some coconut milk or cashew cream before serving. Enjoy your delicious and nutritious vegetarian taco soup!
Southwest Chicken Taco Soup
Southwest Chicken Taco Soup is a flavorful and satisfying dish that combines the bold tastes of southwestern cuisine with the ease of using an Instant Pot. This hearty soup is perfect for weeknight dinners or meal prep, as it's quick to make and can be easily stored for later. The combination of tender chicken, black beans, corn, and zesty spices creates a comforting meal that's sure to please the entire family.
With its rich flavors and simple preparation, this Southwest Chicken Taco Soup isn't only delicious but also nutritious. You can customize it to your liking by adding extra toppings such as avocado, cheese, or cilantro. Whether enjoyed on its own or served with tortilla chips, this soup is a versatile and delightful option for any occasion.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, avocado, sour cream, cilantro, tortilla chips
To begin, set your Instant Pot to the sauté function and add a splash of oil. Once heated, sauté the diced onion and bell pepper until they're soft, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
Next, add the chicken breasts to the pot along with the black beans, corn, diced tomatoes (with their juices), chicken broth, and taco seasoning. Stir everything together, ensuring the chicken is well coated with the spices.
Seal the Instant Pot lid and set it to cook on high pressure for 12 minutes. Once the cooking time is up, allow for a natural release for 10 minutes before carefully releasing any remaining pressure.
Open the lid and shred the chicken directly in the pot using two forks. Stir the soup well to combine all the ingredients and adjust the seasoning with salt and pepper if needed. Serve hot with your choice of toppings.
Extra Tips: For added depth of flavor, consider marinating the chicken in the taco seasoning for a couple of hours before cooking. You can also increase the spice level by adding jalapeños or using a spicier taco seasoning mix.
This soup can be stored in the refrigerator for up to 4 days or frozen for longer preservation, making it a great option for meal prep. Enjoy your hearty Southwest Chicken Taco Soup!
Corn and Zucchini Taco Soup
Corn and Zucchini Taco Soup is a delightful and nutritious option for those looking to enjoy a hearty meal without the guilt. This vibrant soup is packed with fresh vegetables, including sweet corn and tender zucchini, making it a perfect choice for a light lunch or dinner. The flavors blend beautifully in the Instant Pot, allowing you to prepare a delicious dish in a short amount of time.
With a hint of spices and optional toppings, this soup is sure to satisfy your cravings while providing a wholesome option for the whole family. This recipe is versatile, allowing you to customize it to suit your taste preferences. Whether you want to make it vegetarian or add some protein, such as chicken or beans, it can easily accommodate your choices.
Serve it with a sprinkle of cheese, a dollop of sour cream, or some freshly chopped cilantro for an extra burst of flavor. Let's explore the ingredients and cooking instructions to bring this comforting soup to your table.
Ingredients:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups vegetable or chicken broth
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
Cooking Instructions:
Start by setting your Instant Pot to the 'Saute' function. Once hot, add a drizzle of olive oil and sauté the diced onion until it becomes translucent, about 3-4 minutes.
Add the minced garlic and sauté for an additional minute, ensuring it doesn't burn. Next, stir in the diced zucchini and cook for another 2-3 minutes.
Now, add in the corn, diced tomatoes, black beans, vegetable or chicken broth, taco seasoning, cumin, salt, and pepper. Stir everything together until well combined.
Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing.' Set it to 'Manual' or 'Pressure Cook' on high for 5 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure. Serve hot with your choice of toppings.
Extra Tips:
For added depth of flavor, consider roasting the zucchini and corn in the oven before adding them to the soup. This will enhance their sweetness and provide a lovely caramelization.
Additionally, if you prefer a spicier kick, feel free to add diced jalapeños or a splash of hot sauce to the mix. This soup can also be stored in the refrigerator for up to 3 days, making it a fantastic meal prep option!
Taco Soup With Quinoa
Taco Soup With Quinoa is a delicious and nutritious twist on traditional taco soup. Packed with flavor and wholesome ingredients, this dish is perfect for a quick weeknight meal or a cozy weekend gathering. The addition of quinoa not only enhances the soup's texture but also boosts its protein content, making it a satisfying option for both meat lovers and vegetarians alike.
This recipe is easily customizable, allowing you to adjust the spices and toppings according to your personal preferences. In just under 30 minutes, you can have a hearty, one-pot meal that warms the soul and pleases the palate. Serve it with your favorite toppings like avocado, cheese, or sour cream for an extra layer of flavor.
Ingredients:
- 1 cup quinoa, rinsed
- 1 pound ground turkey or beef (optional)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups chicken or vegetable broth
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado, shredded cheese, cilantro, sour cream, tortilla chips
Cooking Instructions:
- Set your Instant Pot to the sauté function and add the ground turkey or beef if using. Brown the meat for about 5 minutes, breaking it up with a spoon. Add the diced onion and minced garlic, and sauté for an additional 2-3 minutes until the onion becomes translucent. If you're making a vegetarian version, simply skip this step.
- Add the rinsed quinoa, black beans, corn, diced tomatoes (with their juices), broth, taco seasoning, cumin, salt, and pepper to the pot. Stir to combine all ingredients thoroughly. Seal the Instant Pot lid and set it to manual high pressure for 10 minutes. Once the cooking time is up, allow for a natural release of pressure for 10 minutes before quick-releasing any remaining pressure. Stir the soup well before serving, and add your desired toppings.
Extra Tips:
For a more flavorful soup, consider roasting the quinoa in the Instant Pot with a little olive oil before adding the other ingredients. You can also experiment with different beans or add bell peppers for extra crunch. If you prefer a spicier soup, add chopped jalapeños or a pinch of cayenne pepper to the mix.
Enjoy your Taco Soup With Quinoa with a side of crusty bread or over rice for a filling meal!
Creamy Avocado Taco Soup
Creamy Avocado Taco Soup is a delightful twist on the classic taco soup, combining the rich flavors of traditional taco ingredients with the creamy goodness of avocado. This comforting dish is perfect for busy weeknights or any time you crave a warm bowl of deliciousness.
With the Instant Pot, you can whip up this soup in no time, making it an easy and satisfying meal for the whole family. This soup isn't only packed with flavor but also provides a healthy dose of nutrients from the fresh ingredients. The creamy avocado adds a delightful texture that elevates the dish, while the spices and toppings bring it all together.
Whether you enjoy it on its own or with your favorite toppings, this Creamy Avocado Taco Soup is sure to please your taste buds.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 packet taco seasoning
- 4 cups chicken broth
- 2 ripe avocados, diced
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
To make the Creamy Avocado Taco Soup in your Instant Pot, start by selecting the sauté function. Add the olive oil, then toss in the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.
Next, add the ground beef or turkey, breaking it apart with a spoon, and cook until browned. Drain any excess fat if necessary. Once the meat is cooked, add the black beans, corn, diced tomatoes, taco seasoning, and chicken broth.
Stir everything together, then close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. After the cooking time is up, carefully release the pressure. Stir in the heavy cream and diced avocado, allowing the soup to warm through before serving.
Top with fresh cilantro and lime wedges for added flavor.
Extra Tips: To enhance the flavor of your Creamy Avocado Taco Soup, consider adding a splash of lime juice or some diced jalapeños for a bit of heat. You can also customize your toppings with shredded cheese, sour cream, or tortilla strips for a crunchy texture.
Leftovers can be stored in the refrigerator for a few days and reheated easily, making this dish a great option for meal prep!
Fire-Roasted Tomato Taco Soup
In addition to its fantastic taste, this soup is versatile and can be customized to your liking. You can adjust the spice levels, add different types of beans, or even include additional vegetables to make it your own.
Serve it with your favorite toppings, such as shredded cheese, avocado, or sour cream, for an extra touch. Let's explore the recipe!
Ingredients:
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro
Cooking Instructions:
- Begin by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up. Once hot, add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Next, add the fire-roasted diced tomatoes, black beans, kidney beans, corn, taco seasoning, and vegetable broth to the pot. Stir everything together to combine.
- Close the lid of the Instant Pot, ensuring the valve is set to sealing, and cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
Extra Tips:
When serving your fire-roasted tomato taco soup, feel free to get creative with your toppings.
Consider adding crushed tortilla chips for a crunchy texture, or a squeeze of lime juice for a fresh burst of flavor.
Additionally, this soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat it on the stovetop or in the microwave when you're ready to enjoy it again!
Taco Soup With Rice
Taco Soup with Rice is a hearty and flavorful dish that combines the comforting elements of a classic taco with the heartiness of a warm soup. This one-pot meal is perfect for busy weeknights or when you're craving something satisfying and nutritious. The blend of spices, vegetables, and protein creates a delightful harmony that's sure to please everyone at the table.
Plus, cooking it in the Instant Pot saves time and allows all the flavors to meld beautifully.
This recipe incorporates rice into the mix, enhancing the soup's texture and making it even more filling. You can customize it with your favorite toppings, such as shredded cheese, sour cream, sliced jalapeños, or fresh cilantro. Whether you're enjoying it on a chilly evening or serving it at a gathering, Taco Soup with Rice is sure to be a hit.
Ingredients:
- 1 pound ground beef or turkey
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups beef or chicken broth
- 1 cup uncooked rice (white or brown)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, sliced jalapeños, fresh cilantro
To prepare the Taco Soup with Rice, start by setting your Instant Pot to the sauté function. Add the ground beef or turkey, diced onion, and minced garlic. Cook until the meat is browned and the onion is soft. Drain any excess fat if necessary.
Next, add the black beans, kidney beans, corn, diced tomatoes, taco seasoning, broth, and rice. Stir everything together to combine.
Seal the Instant Pot lid and set it to manual high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for about 10 minutes, then perform a quick release to release any remaining pressure.
Carefully open the lid and stir the soup. Adjust the seasoning with salt and pepper as needed. Serve hot with your choice of toppings.
Extra Tips: If you prefer a spicier soup, consider adding fresh diced jalapeños or an extra packet of taco seasoning. You can also substitute the rice with quinoa for a healthier alternative.
For a vegetarian version, swap the meat for mushrooms or extra beans and use vegetable broth. Adjust the cooking time accordingly if you use brown rice, as it may require a few extra minutes of cooking.
Enjoy your delicious and comforting Taco Soup with Rice!
Cilantro Lime Taco Soup
Cilantro Lime Taco Soup is a revitalizing and zesty twist on traditional taco soup, perfect for any occasion. With the vibrant flavors of fresh cilantro and zesty lime, this soup elevates the classic recipe into a dish that feels both light and hearty.
The Instant Pot makes cooking this meal a breeze, allowing the flavors to meld together quickly while keeping the ingredients tender and delicious. This soup isn't only easy to prepare but also customizable, allowing you to add your favorite toppings like avocado, cheese, or tortilla strips.
It's an excellent option for busy weeknights or meal prep, as it stores well and can be reheated easily. Serve it with a squeeze of fresh lime juice for an extra pop of flavor!
Ingredients:
- 1 pound ground beef or turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) tomato sauce
- 1 cup chicken or vegetable broth
- 1 tablespoon taco seasoning
- Juice of 2 limes
- 1 cup fresh cilantro, chopped
- Salt and pepper to taste
Cooking Instructions:
- Set your Instant Pot to the sauté function. Add the ground beef or turkey, onion, and garlic, cooking until the meat is browned and the onion is translucent. Drain excess fat if necessary.
- Add the black beans, corn, diced tomatoes, tomato sauce, broth, taco seasoning, and a pinch of salt and pepper to the pot. Stir everything together to combine.
- Close the lid and set the Instant Pot to high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for 10 minutes, then perform a quick release for any remaining pressure.
- Stir in the lime juice and chopped cilantro just before serving. Taste and adjust seasoning if needed.
Extra Tips:
For an extra layer of flavor, consider toasting the taco seasoning in the Instant Pot after browning the meat. This will enhance the spices and add depth to your soup.
Additionally, feel free to modify the amount of lime juice and cilantro based on your personal preference, or try adding other ingredients like bell peppers or jalapeños for a spicy kick. Enjoy your Cilantro Lime Taco Soup with your favorite toppings for a delightful meal!
Frequently Asked Questions
Can I Freeze Leftover Taco Soup for Later Use?
Yes, you can freeze leftover taco soup for later use. Just let it cool, transfer it into airtight containers, and store in the freezer. When you're ready, thaw and reheat for a delicious meal!
What Toppings Pair Well With Taco Soup?
Did you know that 70% of people enjoy toppings with their soups? For taco soup, try shredded cheese, sour cream, diced avocado, fresh cilantro, or crunchy tortilla strips. They'll elevate your meal and add delicious textures!
How Long Does Taco Soup Last in the Fridge?
Taco soup lasts about three to four days in the fridge. Make sure it's stored in an airtight container to keep it fresh. If you're unsure, trust your senses—smell and taste can guide you!
Can I Make Taco Soup in a Slow Cooker?
Yes, you can make taco soup in a slow cooker! Just combine your ingredients, set it on low for 6-8 hours or high for 3-4 hours, and enjoy a delicious, hearty meal.
Are There Gluten-Free Options for Taco Soup Ingredients?
Absolutely, you can find gluten-free options for taco soup ingredients! Why not use corn, beans, and fresh vegetables? Just double-check labels to confirm everything's certified gluten-free, and you're all set for a delicious meal!
