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–+ servings
Taco Soup garnished with sliced jalapeños, lime wedge, and cilantro leaves in a bowl next to a linen napkin.

Instant Pot Taco Soup {Gluten Free, Dairy Free, Veggie Loaded}

Katie AdamsKatie Adams
This soup is a thick and chunky bowl of taco spiced comfort!
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Prep Time 30 minutes
Cook Time 8 minutes
Instant Pot Pressurize and Steam Release 27 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 10
Calories 400 kcal

Equipment

  • 1 Instant pot
  • 1 Can opener
  • 1 Cooking spoon

Ingredients
  

Beef, Onions, & Peppers

  • 2 tablespoon 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

Taco Spice Blend

  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • ½ teaspoon oregano crushed between your fingers to release the oils
  • ½ teaspoon sweet paprika
  • ½ teaspoon salt plus extra pinches
  • ¼ teaspoon black pepper
  • 3 cloves garlic minced

Vegetables, Broth, Beans

  • 2 tablespoon 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

Topping Suggestions

  • 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

Instructions
 

  • Use Medium Sauté function to warm Instant Pot and melt 2 tablespoon coconut oil. Add onions, green bell peppers, orange bell peppers and 2 pinches of salt Sauté 3-5 minutes until softened.
    Instant pot filled with diced onions and bell peppers.
  • Add ground beef breaking up with a large cooking spoon. Cook stirring frequently to break up meat until partly browned with some remaining pink.
    Instant pot filled with ground beef, diced onions, and died bell peppers.
  • Add taco spice blend and minced garlic. Stir to combine and toast about 30 seconds.
    Instant pot filled with diced onions and bell peppers, ground beef, and spices.
  • 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.
    Instant pot filled with taco soup ingredients.
  • Place lid on Instant Pot and close pressure valve to seal. Set to Pressure Cook for 8 minutes on HIGH. It takes several minutes for the Instant Pot to pressurize. When finished cooking allow to naturally vent at least 5 minutes. Release the remaining steam manually or allow to naturally decompress. If releasing manually, make sure to use a oven mitt or towel to protect your skin.
  • Stir in lime juice and serve with your favorite toppings.
    Instant pot filled with cooked taco soup.

Notes

*This is my favorite dairy-free cheese. I like it because it doesn’t have preservatives, has a great taste, and melts really well.

Nutrition

Calories: 400kcalCarbohydrates: 28gProtein: 24gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 64mgSodium: 925mgPotassium: 918mgFiber: 9gSugar: 5gVitamin A: 997IUVitamin C: 58mgCalcium: 100mgIron: 5mg
Keyword Instant-pot, Soup, Taco-soup
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