This recipe is perfect for those days where you want soup but don’t really want to heat up the kitchen The Instant Pot pressure cooker does all of the hard work for you. This recipe can easily be modified to suit your own taste preferences. I prefer to make it mild, so use mild taco seasoning. You could switch to a hotter taco seasoning, or even add some hot sauce if you so desired. Everyone will want to eat this soup, even though it is gluten-free. It reheats really well, but does thicken a bit if you do find you have enough left over to try heating it the second day. Here’s how I make it.
Instant Pot Taco Soup
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- Instant Pot
- silicone cooking spoon
- measuring cups
- measuring spoons
- Instant Pot silicone mini mitts
- Instant Pot glass lid
- silicone ladle
Cook’s Pro Adjust-A-Measure Set, 3-PiecePyrex 3-Piece Glass Measuring Cup SetSilicone Serving Spoon With Stainless HandleInstant Pot 6Qt Programmable Pressure CookerInstant Pot Tempered Glass LidSilicone Kitchen Tongs 2 Pack (9-Inch & 12-Inch)Instant Pot Silicone Mitts (Set of 2), MiniSilicone & Stainless Steel 4-Oz Soup Ladle
- 1.5 lbs ground beef
- 2 cups white rice (use 1.5 cups if you prefer your soup to be more brothy than thick)
- 32 oz carton beef broth
- 14.5 oz can beef broth
- 16 oz jar chunky salsa OR 14.5 oz can diced tomatoes with seasoning if you prefer
- 16 oz bag frozen sweet yellow corn
- 1 envelope taco seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 8 oz shredded Mexican or taco cheese
Place the ground beef, onion powder and garlic powder into a mixing bowl and combine thoroughly.
Form small meatballs.
Place the beef broth and rice into the Instant Pot.
Place the meatballs into the Instant Pot.
Place the tomatoes, corn and taco seasoning into the Instant Pot.
Gently stir using a silicone cooking spoon.
Set the Instant Pot to manual 10 minutes.
Once the cooking time has finished, yiou need to release the pressure. If you like your rice super tender then let the pressure naturally release. If you prefer your rice more on the firm side then do a quick pressure release.
Add 4 oz shredded cheese to the pot and stir well.
Serve immediately, with additional shredded cheese sprinkled on top. You can serve right from the Instant Pot. If you do this, I suggest using the Instant Pot glass lid to keep the food warm. if you’re removing the pot from the unit, be sure to use the Instant Pot silicone mini mitts to safely remove the pot without burning yourself.