Looking for a quick, hearty dinner the whole family will love? This Instant Pot Taco Soup is a one-pot wonder packed with flavor, protein, veggies and it’s gluten-free! It’s perfect for busy weeknights, meal prepping, or when you just need a cozy, satisfying bowl of something delicious.
Whether you’re making it vegetarian or tossing in leftover shredded chicken or ground beef, this taco soup comes together in just 30 minutes using your Instant Pot or pressure cooker.
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Ingredients for Instant Pot Taco Soup
Here’s what you’ll need:
- 1 can black beans (drained and rinsed)
- 1 can diced tomatoes (with juice)
- 3 – 4 cups broth (chicken or vegetable for a vegetarian version)
- 1 – 2 bell peppers, diced
- 1 cup corn (optional: fresh, frozen, or canned)
- 1 small onion, diced (optional but adds great flavor)
- 2 teaspoons garlic powder (or 2 cloves minced fresh garlic)
- 2 tablespoons taco seasoning (or use 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp oregano)
- Optional protein: Cooked ground meat (beef or turkey) or shredded chicken
How to Make Taco Soup in the Instant Pot
- Sauté Veggies (Optional but Recommended)
- Press Sauté mode on your Instant Pot.
- Add a splash of oil and sauté the onions and bell peppers for 2 – 3 minutes until softened.
- If using pre-cooked ground meat or shredded chicken, stir it in now to heat it through.
- Add Remaining Ingredients
- Add black beans, diced tomatoes with juice, and broth.
- Toss in the corn (if using).
- Stir in the taco seasoning and garlic.
- Pressure Cook
- Close the lid and set the valve to Sealing.
- Select Manual/Pressure Cook on high pressure for 5 minutes.
- Quick Release
- Once the cooking time ends, perform a Quick Release by carefully turning the valve to Venting.
- Stir & Serve
- Open the lid, give the soup a good stir, and taste to adjust seasoning.
- Add salt and pepper if needed.
Topping Ideas To Make it Your Own!
Add toppings to customize each bowl:
- Shredded cheese
- Sour cream or plain Greek yogurt
- Diced avocado or guacamole
- Crushed tortilla chips
- Fresh cilantro
- Lime wedges
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Meal Prep & Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let cool completely and freeze for up to 3 months.
- Reheat: Use the stovetop or microwave. Add a splash of broth if needed to thin it out.
This Instant Pot Taco Soup is proof that simple ingredients can create big flavor. It’s the kind of recipe that works with whatever you’ve got in the pantry and it only gets better the next day. Yum!
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More Eczema-Friendly Meal Ideas
If you’re looking for more recipes that support skin healing and reduce inflammation, we’ve got you covered! Our curated nutrition guides offer easy, kid-approved meals that are gentle on the skin and gut, and most importantly are delicious!
Check out our meal guides below:
- Eczema-Friendly Breakfast Guide: Delicious and nourishing breakfast ideas to start your day right.
- Eczema-Friendly Lunch Guide: Simple, balanced meals perfect for lunchboxes or at-home meals.
Get inspired with meals that will support your family’s health!
