A mouthwatering one-pot dinner idea that is freezer-friendly and makes for easy batch cooking. This Instant Pot taco soup is fully loaded with the flavors, textures, and aromas of everyone's favorite taco, but in the form of a hearty & comforting soup!
Set the Instant Pot to sauté. Then brown hamburger, onion and peppers in the pot for about 5 minutes. Add in the seasonings and stir until combined.
Add in the remaining ingredients and stir until combined.
Place the lid on top and seal the valve. Cancel the sauté mode and then set the Instant Pot to high pressure. Cook for 3 minutes on high pressure. Then do a natural release for 10 minutes after the timer goes off.
Remove the lid and stir until combined. Salt and pepper to taste.
Ladle soup into bowls. Top with sour cream and cheese. Serve with tortilla chips. Enjoy!
Notes
Crockpot version: Brown hamburger, onions and bell peppers in a skillet first. Then add all ingredients to the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours. Stovetop: Check out my favorite stovetop taco soup recipe for instructions.Serving: We love serving this soup with tortilla chips or this easy Mexican cornbread. Storing leftovers:This soup will stay fresh in an airtight container in the fridge for up to 4 days.To freeze: Let soup cool. Then place in a zip top bag or freezer container (leaving room for it to expand). Store in freezer for up to 6 months. To thaw, place in refrigerator or microwave. Then simmer in a pot over low-heat until warm.