How Long to Cook Taco Soup in the Instant Pot? The Definitive Guide
Taco soup cooks remarkably fast in an Instant Pot. A good rule of thumb is to pressure cook on high pressure for 15 minutes, followed by a natural pressure release of at least 10 minutes for optimal flavor blending.
The Allure of Instant Pot Taco Soup
Taco soup is a beloved comfort food, celebrated for its ease of preparation, customizable ingredients, and robust, savory flavors. The Instant Pot takes these qualities to another level, dramatically shortening the cooking time while simultaneously intensifying the taste. Traditionally a stovetop simmer-for-hours kind of dish, the Instant Pot transforms taco soup into a weeknight winner, ready in a fraction of the time without sacrificing any of the deliciousness.
Why Use an Instant Pot for Taco Soup?
The Instant Pot offers several distinct advantages over traditional cooking methods for taco soup:
- Speed: Cuts cooking time from hours to minutes.
- Flavor: Pressure cooking intensifies flavors, creating a richer, more complex taste profile.
- Convenience: Hands-off cooking allows you to focus on other tasks.
- One-Pot Meal: Reduces cleanup.
- Consistent Results: Instant Pots offer predictable and reliable cooking.
The Basic Instant Pot Taco Soup Recipe
This template will help you understand the common ingredients. Adapt it to your personal preferences:
Ingredients:
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can diced tomatoes and green chilies (such as Rotel), undrained
- 1 packet taco seasoning
- 1 (15-ounce) can tomato sauce or crushed tomatoes
- 4 cups beef broth or chicken broth
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions:
- Brown the Meat: Turn the Instant Pot to the “Sauté” setting. Brown the ground beef or turkey. Drain off any excess grease.
- Sauté Vegetables: Add the onion and bell pepper. Sauté until softened, about 5 minutes.
- Add Remaining Ingredients: Add the black beans, kidney beans, corn, diced tomatoes, Rotel, taco seasoning, tomato sauce, and beef broth.
- Pressure Cook: Close the lid and set the Instant Pot to “Pressure Cook” (or “Manual”) on high pressure for 15 minutes.
- Natural Pressure Release: Allow the pressure to release naturally for at least 10 minutes. Then, carefully release any remaining pressure manually.
- Serve and Enjoy: Stir well and serve with your favorite toppings.
Common Mistakes to Avoid
While Instant Pot taco soup is incredibly easy, there are a few common pitfalls to watch out for:
- Forgetting to Drain Excess Grease: This will result in a greasy soup.
- Not Using Enough Liquid: The Instant Pot requires sufficient liquid to come to pressure.
- Overfilling the Pot: Never fill the Instant Pot beyond the maximum fill line.
- Skipping the Natural Pressure Release: A natural release allows the flavors to meld together and prevents splattering.
- Not Adjusting Cooking Time for Ingredient Variations: Different ingredients and altitudes may require slight adjustments to the cooking time.
Topping Ideas to Elevate Your Taco Soup
Here’s a list of tasty additions to enhance your taco soup:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Avocado slices or guacamole
- Chopped cilantro
- Diced red onion
- Jalapeño slices
- Tortilla strips or crushed tortilla chips
- A squeeze of lime juice
Altitude Adjustments for Instant Pot Taco Soup
Altitude can significantly impact cooking times in the Instant Pot. At higher altitudes, water boils at a lower temperature, requiring longer cooking times to achieve the desired results. If you live above 3,000 feet, consider increasing the pressure cooking time by 1-2 minutes per 1,000 feet.
Table: Impact of Altitude on Instant Pot Time
| Altitude (feet) | Suggested Time Increase (minutes) |
|---|---|
| 0-3,000 | 0 |
| 3,000-4,000 | 1 |
| 4,000-5,000 | 2 |
| 5,000-6,000 | 3 |
Pre-Soaking Beans vs. Not Pre-Soaking
For this recipe, canned beans are recommended to expedite the cooking process. However, if you prefer to use dry beans, you have two options:
- Pre-Soaking: Soak the beans overnight (at least 8 hours) before cooking. This reduces cooking time and improves digestibility.
- No Pre-Soaking: If you don’t pre-soak, increase the pressure cooking time by 10-15 minutes to ensure the beans are fully cooked. You may also need to add more liquid.
Frequently Asked Questions (FAQs)
Can I use frozen ground beef?
Yes, you can cook frozen ground beef in the Instant Pot. However, it will require a slightly longer cooking time. First, use a knife or meat hammer to break the beef into smaller chunks. Brown the frozen meat using the saute function for a longer duration, ensuring it’s completely cooked and safe. Add about 5 minutes to the recommended pressure cooking time.
Can I use a different type of bean?
Absolutely! Taco soup is highly customizable. You can use pinto beans, great northern beans, or even a combination of different beans. The cooking time should remain the same as long as you are using canned beans. For dry beans, follow the guidance on soaking or adjust cooking time.
What if my taco soup is too thick?
If your taco soup is too thick, simply add more broth or water until you reach your desired consistency. Start with ½ cup at a time, stirring well after each addition.
What if my taco soup is too thin?
To thicken your taco soup, you can either simmer it on the “Sauté” setting with the lid off for a few minutes to allow some of the liquid to evaporate, or you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of the cooking process. Allow the slurry to cook for a few minutes, stirring constantly, until the soup thickens. Don’t add dry cornstarch directly as it could clump.
Can I make this recipe vegetarian?
Yes, you can easily make vegetarian taco soup. Omit the ground beef and substitute it with crumbled tofu, lentils, or an additional can of beans. You can also add more vegetables like diced zucchini or squash. Vegetable broth is recommended for the broth in a vegetarian version.
Can I add cream cheese to this recipe?
Yes, adding cream cheese is a great way to make your taco soup extra creamy and decadent. After the pressure cooking is complete, stir in 4 ounces of softened cream cheese until it is fully melted and incorporated.
How long will taco soup last in the refrigerator?
Properly stored, taco soup will last for 3-4 days in the refrigerator. Make sure to cool it completely before transferring it to an airtight container.
Can I freeze taco soup?
Yes, taco soup freezes well. Let it cool completely before transferring it to freezer-safe containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
My Instant Pot is showing a “Burn” message. What should I do?
The “Burn” message usually indicates that there isn’t enough liquid in the pot or that food is stuck to the bottom. Immediately turn off the Instant Pot and release the pressure manually. Remove the inner pot and check for any burned food on the bottom. Add more liquid, at least 1 cup, before resuming cooking. If food is stuck, scrape the bottom carefully.
Can I use pre-made taco seasoning, or do I have to make my own?
You can use pre-made taco seasoning or make your own. The choice is entirely up to you. Adjust the amount of seasoning to your preference.
Can I use chicken instead of ground beef?
Yes, you can definitely use chicken. Diced chicken breasts or thighs work well. Adjust cooking time slightly to 12 minutes, and make sure the chicken is cooked through before serving.
What if I don’t have an Instant Pot?
If you don’t have an Instant Pot, you can still make taco soup on the stovetop or in a slow cooker. For stovetop, simmer all ingredients for at least one hour. For slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.