Name: Instant Pot Taco Soup {Gluten Free, Dairy Free, Veggie Loaded}
Prep time: 30 min
Cook time: 8 min
Total time: 65 min
Ingredients: 2 tbsp neutral oil; 1 medium onion (diced); 1 green bell pepper (1" diced); 1 orange bell pepper (1" diced); 2 lbs ground beef (I use 85/15 or 80/20); 1 tbsp chili powder; ½ tbsp cumin; ½ tsp oregano (crushed between your fingers to release the oils); ½ tsp sweet paprika; ½ tsp salt (plus extra pinches); ¼ tsp black pepper; 3 cloves garlic (minced); 2 tbsp nutritional yeast; 1 16oz pkg frozen cauliflower rice; 1 8oz canned tomato sauce; 1 4oz canned mild diced green chiles; 1 15oz can fire-roasted tomatoes; 2.5-3 cups beef broth; 1 15oz can black beans (drained and rinsed); 1 15oz can pinto beans (drained and rinsed); 1 cup frozen corn; ¼ cup lime juice; shredded iceberg lettuce (optional for garnish); sliced black olives (optional for garnish); dairy-free shredded cheese** (optional for garnish); guacamole or sliced avocado (optional for garnish)

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Gluten-free, Dairy-free, Soy-free, Vegetable Loaded

This healthy taco soup is simple to make with lots of hands-off time! It's a hardy, vegetable and protein packed recipe that is a mildly spiced, kid friendly dinner. However, with customizable heat options this meal can be adapted for the whole family! Plus it can also be made on the stovetop or crockpot/slow cooker. See tips below.

Instant Pot Taco Soup in bowls garnished with sliced jalapeños, lime wedges, and cilantro leaves surrounded by a linen napkin and spoons.

Why I Love This Recipe

Taco Soup is a thick and chunky bowl of Mexican spiced comfort! It's hardy and protein packed thanks to 2 pounds of ground beef, pinto, and black beans. Nutritional yeast creates a yummy cheesy flavor in the soup, while cauliflower rice, bell peppers, and corn add a healthy vegetable component.

And with only 30 minutes of hands on time, this recipe is a cinch to make! Instant Pot Taco Soup also reheats beautifully and makes 10-12 servings. So, you'll have leftovers for quick lunches and dinners for days!

instant pot filled with cooked taco soup

Cooking Tips

You can manually release the steam after 5-7 minutes. Or, you can wait hours. The minimal hands on time is my favorite part of Instant Pot recipes! So, if you plan to eat later, you can allow the Instant Pot to naturally release the steam. This will keep the soup warm until you are ready to eat.

Mild taco soup perfect for kids, but some of us prefer some spice! If this is you, add a couple shakes of your favorite hot sauce to your bowl of soup. Top your soup with pickled or fresh jalapeno slices. Or if you want the whole pot of soup to have more heat try swapping Mild canned chiles for Medium or Hot instead.

Want to meal prep? You can do this 1-2 days prior to cooking the soup. Chop the bell peppers and onions, place in separate air tight containers and store in the refrigerator. Combine the spice mixture and place in an air tight container at room temperature. Then bring it all together when you're ready to make the soup!

I think the best part of any soup is the garnish! Feel free to load up with you favorites! Some of my families favorites are: salsa, pico de gallo, guacamole, avocado slices, black olives, dairy-free cheese, shredded lettuce.

Instant Pot Taco Soup in bowls garnished with sliced jalapeños, lime wedges, and cilantro leaves surrounded by a linen napkin, tortilla chips, cilantro sprigs, and a spoon.

Stovetop Directions:

No Instant Pot or prefer to cook stove-top? No problem!

Firstly, add 2 tablespoon neutral oil to a large soup pot and set to MEDIUM heat. Add onions, green bell peppers, orange bell peppers and 2 pinches of salt. Sauté 3-5 minutes until softened.
Then, add ground beef breaking up with a large cooking spoon. Cook stirring frequently to break up meat until partly browned with some remaining pink.
Next, add the taco spice blend and minced garlic. Stir to combine and toast about 30 seconds.
Add nutritional yeast and stir to combine. Add beef broth, cauliflower rice, tomato sauce, green chiles, diced tomatoes, pinto beans, black beans, frozen corn. Mix gently to combine. (Save the beans for a later step).
Then, increase heat to MEDIUM-HIGH to bring to a boil.
Next, reduce heat to LOW and cover to maintain a steady simmer for 60-90 minutes.
Add the pinto beans and black beans during the last 20 minutes of simmer time. This keeps them nice and plump.
Finally, remove from heat and stir in lime juice.
Enjoy with your favorite toppings!

Slow Cooker/Crockpot Directions:

Firstly, add 2 tablespoon neutral oil to a large skillet over MEDIUM heat. Add onions, green bell peppers, orange bell peppers and 2 pinches of salt. Sauté 3-5 minutes until softened.
Then, add ground beef breaking up with a large cooking spoon. Cook stirring frequently to break up meat until partly browned with some remaining pink.
Next, add the taco spice blend and minced garlic. Stir to combine and toast about 30 seconds. Add this mixture to a large crockpot.
Then, stir in cauliflower rice, tomato sauce, green chiles, diced tomatoes, pinto beans, black beans, frozen corn.
Since the liquid in a slow cooker doesn’t evaporate, add a reduced amount of broth: 2-2 ¼ cups. Starting with less liquid helps prevent a thin, watery soup.
Cook on LOW 5-6 hours or HIGH 3-4 hours.
Finally, stir in lime juice and serve with your favorite toppings!

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Scoop of Instant Pot Taco Soup on a spoon with bowls of taco soup and a linen napkin in the background.

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Instant Pot Taco Soup in bowls garnished with sliced jalapeños, lime wedges, and cilantro leaves with a spoon full of soup sitting on the bowl next to a linen napkin.

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