Immerse yourself in the vibrant flavors of Mexican cuisine with this easy, hearty, and delicious Pressure Cooker Taco Soup. Bursting with the bold taste of spices, and the rich mixture of ground beef, beans, and corn, this soup promises a satisfying meal with minimal effort. Designed for the pressure cooker, it simplifies the cooking process, bringing dinner to your table in less time.
Photos of Pressure Cooker Taco Soup Recipe
This recipe uses common ingredients found in most supermarkets. However, you might want to pay special attention to find diced green chiles, which give the soup its distinctive flavor. They are usually found canned in the international aisle. Also, the recipe calls for kosher salt, which has a larger grain size than regular table salt, and is typically found in the baking or spice section.
Ingredients for Pressure Cooker Taco Soup
Olive oil: Used to sauté the onions and ground beef, adding a rich flavor to the soup.
Ground beef: Provides protein and makes the soup hearty.
Onion: Adds a savory depth to the soup.
Chicken broth: Forms the base of the soup.
Diced tomatoes: Add texture and a hint of sweetness.
Black beans: Adds protein and fiber.
Kidney beans: They give a nice contrast in color and flavor.
Green chiles: Give the soup a slight spicy kick.
Corn kernels: Adds sweetness and texture.
Spices: Chili powder, cumin, and paprika create a flavorful depth.
Tortilla chips: Provides a crunchy texture to the soup.
Sour cream: Adds creaminess and helps to balance the heat from the spice.
Cilantro: Adds a fresh, bright flavor.
Lime wedges: Squeezed on top just before eating, they give a tangy freshness.
One reader, Kenna Dunning says:
This pressure cooker taco soup recipe is a game-changer! It's incredibly flavorful and so easy to make. The combination of spices and ingredients creates a delicious and hearty soup that my family absolutely loves. Plus, the convenience of using a pressure cooker makes it a go-to recipe for busy weeknights. Highly recommend!
Techniques Required for Making Pressure Cooker Taco Soup
How to sauté the ground beef and onions: Heat the olive oil in the pressure cooker on its “sauté” setting. Add the ground beef, onions, and salt, and sauté for about 3 minutes, breaking up the meat with a spoon or spatula. It’s fine if the meat does not fully cook through.
How to cook the soup in the pressure cooker: Secure the lid on the pressure cooker and make sure it is set to its “sealing” position. Select the “soup,” “manual” or “pressure cook” setting, and set the time to 20 minutes at high pressure. The pot will take about 15 minutes to come up to pressure, and then the cooking time will begin.
How to release the pressure: When the cooking program ends, let the pressure release naturally for at least 15 minutes. At this point, either perform a quick pressure release by moving the pressure vent to its “venting” position or let the pressure release naturally the rest of the way.
How to serve the taco soup: Ladle the soup into bowls and serve it topped with the chips, sour cream, cilantro, and diced onions on top, with wedges of lime on the side.
How to store leftovers: Leftovers will keep refrigerated for about 1 week, or frozen for up to 3 months.
How To Make Pressure Cooker Taco Soup
Sauteed beef and all the classic taco filling are cooked in a flavorful broth for this taco soup. Prep it in 10 minutes and let the cooker do its magic!
Serves:
Ingredients
For Soup:
- 1tbspolive oil
- 1lblean ground beef,93 percent or higher
- 1medium red or yellow onion,diced
- ½tspkosher salt
- 3cupslow sodium chicken broth
- 15ozdiced tomatoes,(1 can)
- 15ozblack beans,(1 can), rinsed and drained
- 15ozkidney beans,(1 can), rinsed and drained
- 4ozdiced green chiles,(1 can)
- 1¼cupscorn kernels,(6 oz), fresh or frozen
- 2½tspchili powder
- 1tspground cumin
- 1tsppaprika
- 1tspkosher salt
To serve:
- 1½cupstortilla chips,lightly crushed
- ¾cupsour cream
- ½cupchopped cilantro
- ½cupdiced onion,red or white
- 6lime wedges
Instructions
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Heat the olive oil in the pressure cooker on its “Sauté” setting. Add the ground beef, onions, and salt, and sauté for about 3 minutes, breaking up the meat with a spoon or spatula. It’s fine if the meat does not fully cook through.
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Stir in the chicken broth, diced tomatoes, and their liquid, black beans, kidney beans, green chiles, corn, spices, and salt.
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Secure the lid on the pressure cooker and make sure it is set to its “Sealing” position. Select the “Soup,” “Manual” or “Pressure Cook” setting, and set the time to 20 minutes at high pressure. The pot will take about 15 minutes to come up to pressure, and then the cooking time will begin.
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When the cooking program ends, let the pressure release naturally for at least 15 minutes. At this point, either perform a quick pressure release by moving the pressure vent to its “Venting” position or let the pressure release naturally the rest of the way.
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Alternatively, leave the soup on the pressure cooker’s “Keep Warm” setting for up to 10 hours.
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Ladle the soup into bowls and serve it topped with the chips, sour cream, cilantro, and diced onions on top, with wedges of lime on the side.
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Leftovers will keep refrigerated for about 1 week, or frozen for up to 3 months.
Nutrition
- Calories: 918.27kcal
- Fat: 29.68g
- Saturated Fat: 10.46g
- Trans Fat: 0.90g
- Monounsaturated Fat: 11.75g
- Polyunsaturated Fat: 3.53g
- Carbohydrates: 115.99g
- Fiber: 33.15g
- Sugar: 9.74g
- Protein: 51.72g
- Cholesterol: 68.63mg
- Sodium: 756.10mg
- Calcium: 302.09mg
- Potassium: 2809.43mg
- Iron: 12.75mg
- Vitamin A: 114.68µg
- Vitamin C: 63.57mg
Helpful Technique for Making Pressure Cooker Taco Soup
When making this pressure cooker taco soup, it's important to remember that the flavors will intensify as the soup cooks under pressure. Therefore, it's best to start with a light hand when adding the spices, especially the chili powder, cumin, and paprika. You can always add more to taste after the soup has finished cooking. Additionally, using a natural pressure release method allows the flavors to meld together more, resulting in a richer, more flavorful soup.
Time-Saving Tips for Making Taco Soup in a Pressure Cooker
Prep ahead: Chop vegetables and measure out ingredients in advance to streamline the cooking process.
Use canned beans: Opt for canned beans instead of dried ones to save time on soaking and cooking.
Quick release: Use the quick pressure release method to speed up the pressure cooker's depressurization.
One-pot wonder: Utilize the pressure cooker to cook the entire dish in one pot, minimizing cleanup.
Frozen corn: Use frozen corn kernels instead of fresh for convenience and time-saving.
Substitute Ingredients For Pressure Cooker Taco Soup Recipe
olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable replacement for olive oil in this recipe.
lean ground beef - Substitute with ground turkey: Ground turkey is a lean and healthy alternative to ground beef, offering a similar texture and flavor in the taco soup.
red or yellow onion - Substitute with white onion: White onions can be used as a substitute for red or yellow onions, providing a slightly milder flavor while still adding depth to the soup.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the dish.
low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, adding a rich flavor to the soup while catering to vegetarian preferences.
diced tomatoes - Substitute with canned tomato sauce: Canned tomato sauce can be used as a substitute for diced tomatoes, providing a smoother texture and concentrated tomato flavor to the soup.
black beans - Substitute with pinto beans: Pinto beans can be used as a substitute for black beans, offering a similar creamy texture and earthy flavor to the soup.
kidney beans - Substitute with cannellini beans: Cannellini beans can be used as a substitute for kidney beans, providing a creamy texture and mild flavor to the soup.
diced green chiles - Substitute with jalapeños: Fresh or pickled jalapeños can be used as a substitute for diced green chiles, adding a spicy kick to the soup.
corn kernels - Substitute with frozen corn: Frozen corn can be used as a substitute for fresh corn kernels, providing a convenient and equally flavorful option for the soup.
chili powder - Substitute with ancho chili powder: Ancho chili powder can be used as a substitute for regular chili powder, offering a slightly smokier and milder heat to the soup.
ground cumin - Substitute with coriander: Coriander can be used as a substitute for ground cumin, providing a citrusy and slightly floral flavor to the soup.
paprika - Substitute with smoked paprika: Smoked paprika can be used as a substitute for regular paprika, adding a deeper, smokier flavor to the soup.
tortilla chips - Substitute with corn tortillas: Corn tortillas can be cut into strips and baked to create a homemade alternative to tortilla chips for serving with the soup.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier substitute for sour cream, offering a similar creamy texture and tangy flavor to top the soup.
chopped cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, providing a fresh and mild herb flavor to garnish the soup.
diced onion - Substitute with green onions: Green onions can be used as a substitute for diced onion, adding a milder onion flavor and a pop of color to the soup.
lime wedges - Substitute with lemon wedges: Lemon wedges can be used as a substitute for lime wedges, providing a similar citrusy acidity to enhance the flavors of the soup.
Presentation Ideas for Pressure Cooker Taco Soup
Elevate the plating: Carefully arrange the toppings in an aesthetically pleasing manner, ensuring that each element is visible and adds to the overall presentation.
Incorporate contrasting textures: Introduce a variety of textures, such as the crunch of the tortilla chips against the creaminess of the sour cream, to create a dynamic and engaging eating experience.
Highlight the vibrant colors: Emphasize the colorful nature of the soup by ensuring that the different ingredients shine through, creating a visually appealing dish that is as delightful to look at as it is to eat.
Utilize elegant serving ware: Choose sophisticated and stylish serving dishes that complement the vibrant and inviting nature of the taco soup, adding an extra touch of refinement to the presentation.
Garnish with precision: Add the final touches to the dish with a sprinkle of freshly chopped cilantro and a drizzle of sour cream, using precise and deliberate movements to enhance the visual appeal of the soup.
Essential Tools for Making Taco Soup in a Pressure Cooker
- Pressure cooker: A pressure cooker is a sealed pot that uses steam pressure to cook food quickly. It's great for making soups, stews, and tenderizing meats in a fraction of the time.
- Sauté pan: A sauté pan is used for cooking ingredients over direct heat. It has a wide, flat bottom and tall, straight sides that make it perfect for browning meat and sautéing vegetables.
- Spatula: A spatula is a kitchen tool with a broad, flat, flexible blade used for lifting, spreading, and flipping foods such as pancakes, burgers, and stir-fries.
- Ladle: A ladle is a long-handled spoon with a deep bowl, used for serving soups, stews, and sauces.
- Cutting board: A cutting board provides a stable surface for chopping, slicing, and dicing ingredients. It helps protect your countertops and keeps your knives sharp.
- Chef's knife: A chef's knife is a versatile, all-purpose knife used for chopping, slicing, and dicing. It's an essential tool for any kitchen.
- Measuring cups and spoons: Measuring cups and spoons are used to accurately measure ingredients for recipes, ensuring the right balance of flavors and textures.
- Can opener: A can opener is used to open canned ingredients such as diced tomatoes and beans.
- Stirring spoon: A stirring spoon is a long-handled spoon used for mixing and stirring ingredients in pots and pans.
- Soup bowls: Soup bowls are used for serving the delicious taco soup, providing a vessel for enjoying the flavorful dish.
- Tortilla chips: Tortilla chips are used as a crunchy topping for the taco soup, adding texture and flavor to the dish.
Storing and Freezing Pressure Cooker Taco Soup
Allow the taco soup to cool completely before storing or freezing. This will prevent condensation from forming and maintain the quality of the soup.
For short-term storage, transfer the cooled soup to an airtight container and refrigerate for up to 1 week. The flavors will continue to develop over time, making the soup even more delicious.
If you plan to freeze the taco soup, follow these steps:
- Divide the cooled soup into portion-sized freezer-safe containers or resealable bags, leaving some space at the top for expansion during freezing.
- Label the containers or bags with the date and contents for easy identification.
- Place the containers or bags in the freezer, laying them flat for efficient storage and quicker thawing.
- Frozen taco soup will keep its best quality for up to 3 months.
To reheat the refrigerated or frozen soup:
- If frozen, thaw the soup overnight in the refrigerator or place the container in a bowl of cold water for faster thawing.
- Transfer the soup to a saucepan or microwave-safe bowl.
- Heat the soup over medium heat on the stovetop, stirring occasionally, or microwave in short intervals, stirring between each interval, until heated through.
- Adjust the seasoning if needed and add a little water or broth if the soup has thickened too much during storage.
When reheating, be sure to bring the soup to a full simmer or boil to ensure it's heated through and safe to consume.
Enjoy your reheated taco soup topped with fresh garnishes like tortilla chips, sour cream, cilantro, and diced onions for the best flavor and texture.
How To Reheat Leftover Taco Soup
Reheat the leftover taco soup in a saucepan on the stovetop over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure the soup is evenly reheated without scorching or burning.
If you're short on time, you can reheat the taco soup in the microwave. Transfer the desired portion to a microwave-safe bowl and cover it with a damp paper towel to prevent splatters. Microwave on high for 1-2 minutes, stirring halfway through, until the soup is heated through.
For a quick and easy lunch, pack the leftover taco soup in a microwave-safe container and reheat it at work or school. This way, you can enjoy a comforting and flavorful meal even when you're away from home.
If you have a lot of leftover taco soup, consider reheating it in batches to maintain the best texture and flavor. Reheating smaller portions allows the soup to heat more evenly and prevents it from becoming overcooked or mushy.
To add a fresh twist to your leftover taco soup, top it with a dollop of sour cream, freshly chopped cilantro, or a sprinkle of shredded cheese after reheating. These toppings will brighten up the flavors and make the soup feel like a brand new meal.
Interesting Fact About Taco Soup
The pressure cooker taco soup recipe is a versatile dish that can be customized to suit individual preferences. It can easily be adapted to include additional ingredients such as bell peppers, jalapeños, or different types of beans. This recipe is also a great way to use up leftover ingredients, making it a practical and economical choice for meal planning. Additionally, the soup can be stored in the freezer for up to three months, providing a convenient option for busy days. With its flexibility and convenience, this taco soup recipe is a valuable addition to any home cook's repertoire.
Is Making Taco Soup in a Pressure Cooker Cost-Effective?
This pressure cooker taco soup recipe is highly cost-effective for a household. With affordable ingredients like lean ground beef, black beans, and corn, it offers a budget-friendly meal option. The versatility of the ingredients allows for easy customization based on availability and preference. The approximate cost for a household of 4 people is around $20, making it an economical choice. The overall verdict rating for this recipe is 9/10, considering its affordability, ease of preparation, and delicious flavors.
Is This Taco Soup Recipe Healthy?
This taco soup recipe has both healthy and unhealthy aspects. On the positive side, it includes:
- Lean ground beef, which is a good source of protein
- Vegetables like onions, tomatoes, and green chiles, providing vitamins and minerals
- Beans, which are rich in fiber and protein
- Corn, offering dietary fiber and antioxidants
However, there are some less healthy components:
- The use of tortilla chips and sour cream as toppings adds extra calories, fat, and sodium
- Depending on the brand, canned ingredients like beans and tomatoes may have higher sodium content
- The recipe lacks leafy greens or other nutrient-dense vegetables
To make this recipe healthier, consider the following suggestions:
- Replace half of the ground beef with ground turkey or a plant-based alternative to reduce saturated fat
- Use low-sodium or no-salt-added canned ingredients to control sodium intake
- Incorporate more vegetables, such as bell peppers, zucchini, or spinach, to boost the nutrient content
- Opt for whole-grain tortilla chips or skip them altogether to reduce refined carbohydrates
- Use low-fat or non-fat Greek yogurt instead of sour cream to lower the fat content while maintaining a creamy texture
- Add more spices like oregano, garlic powder, or smoked paprika to enhance flavor without increasing calories or sodium
By making these adjustments, you can transform this taco soup into a more well-rounded, nutrient-dense meal that still satisfies your taste buds. Remember, moderation is key, and enjoying this soup as part of a balanced diet is the most important aspect of maintaining a healthy lifestyle.
Editor's Opinion on This Taco Soup Recipe
The pressure cooker taco soup recipe is a delightful and hearty dish, perfect for a cozy night in. The combination of ground beef, beans, and spices creates a rich and flavorful broth that is both comforting and satisfying. The toppings of tortilla chips, sour cream, cilantro, and lime add a refreshing and crunchy contrast to the soup. This recipe is versatile and can be easily customized to suit individual tastes. It's a great option for a quick and easy weeknight meal, and the leftovers can be enjoyed for days to come.
Enhance Your Pressure Cooker Taco Soup Recipe with These Unique Side Dishes:
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Why trust this Pressure Cooker Taco Soup Recipe:
This recipe is a guaranteed crowd-pleaser, featuring lean ground beef and a medley of beans, tomatoes, and corn. The blend of chili powder, cumin, and paprika infuses the soup with rich, aromatic flavors. Prepared in a pressure cooker, it ensures a quick and convenient meal without compromising on taste. Topped with tortilla chips, sour cream, and cilantro, this dish promises a delightful fiesta for your taste buds. Trust this recipe for a satisfying, flavorful experience that will leave everyone craving for more.
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