Instant Pot Taco Soup

This Gluten Free Instant Pot Taco Soup is packed with kidney beans, corn, and fire-roasted tomatoes. Make a double batch and have soup to fill your belly all week! {gluten free, dairy free}

Holidays quickly approaching? How is this even possible?  When things get stressful... get out your Instant Pot. To make life easier I LOVE making easy dinners like this gluten free Instant Pot Taco Soup.  

Quick, easy, hands off! Even better when you make a double batch and you have more for later.

This Instant Pot Taco Soup is packed with kidney beans, corn, fire-roasted diced tomatoes, and taco seasoning.  I use a short cut by adding Frontera Beef Taco Sauce.  I love this stuff and use it weekly on my tacos because it is packed with flavor but no added fillers like some taco seasonings have. 

HOW TO MAKE TACO SOUP IN THE INSTANT POT

I love using my Instant Pot for quick and easy soups like this.  

• first saute the beef and onions
• add the beans, corn, diced tomatoes, beef broth, and taco sauce
• cook on manual for 15 minutes
• top with avocado, diced onions, cheese, sour cream, and cilantro
• ENJOY!

WHAT TO SERVE WITH TACO SOUP

• crusty bread, rolls or cornbread - gluten free, of course!
• tortilla chips
• cheese quesadillas
• crackers
• simple salad

HOW TO FREEZE INSTANT POT TACO SOUP

Seriously make a double batch...you will thank me!  

Make sure you freeze your leftovers.  First, let the soup cool.  Then, label a ziptop bag with the name and date.  Place the bag into a big bowl and pour the soup into the bag.  Place flat in the freezer.  When you are ready to eat it, simply put it in the fridge in the morning then when you get home, warm it gently in a pot on the stove.

The soup should be good for three months.

Instant Pot Taco Soup

Warm and full of flavor this Instant Pot Taco Soup will become a family favorite.

Print Pin Rate

Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: instant pot taco soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 284kcal

Author: Karen Kelly

Equipment

• Instant Pot

Ingredients

• 2 lbs grass fed ground beef
• 1 onion, diced
• 1 14 oz can of corn, drained (frozen works too)
• 1 14 oz can of red kidney beans, drained and rinsed
• 1 28 oz can of fire-roasted diced tomatoes
• 2 14 oz cans of beef broth (gluten free)
• 2 tablespoon Frontera Beef Taco Sauce (or more to taste)

Instructions

• Turn instant pot to saute and cook onions and beef. When beef is cooked drain the fat and return to instant pot.
• Add corn, beans, tomatoes, beans, beef broth and taco sauce. Add salt and pepper and stir.
• Close lid and turn instant pot to sealed. Set manual timer for 10 min. and start.
• When complete let the pot sit alone for about 10 minutes then do a quick release. Be sure to handle knob with a dish towel or the steam could burn you.
• Top with tortilla chips, cheese, sour cream, diced onions or peppers and avocado.

Notes

Nutrition facts do not include toppings.

Nutrition

Calories: 284kcal | Carbohydrates: 2g | Protein: 32g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 640mg | Potassium: 590mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 31mg | Iron: 4mg

Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.