Name: Instant Pot Taco Soup With Potatoes
Prep time: 10 min
Cook time: PT-487143H17M39S
Total time: 33 min
Cuisine: Tex‑Mex
Ingredients: 1 teaspoon olive oil; 1 pound extra‑lean ground beef; ½ medium yellow onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon chili powder; ¾ teaspoon ground cumin; ¾ teaspoon paprika; ½ teaspoon salt (plus more to taste); 1 pound creamer potatoes, halved or quartered; 1 (14 oz) can black beans, drained and rinsed; ¾ cup salsa; ¾ cup frozen corn; 4 cups chicken broth; 3 cups chopped kale; 3 tablespoons minced cilantro; Salt and pepper, to taste

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Short Description

A hearty, Tex‑Mex inspired soup made in the Instant Pot—featuring lean ground beef, tender potatoes, beans, kale, and salsa in a spiced broth for a nutritious, flavor-packed meal in under 30 minutes.

Why You’ll Love This Recipe

Rich taco seasoning flavor in a comforting, one‑pot soup
Tender potatoes and savory beef with beans and veggies
Easy prep and fast cooking using the Instant Pot
Balanced meal with protein, fiber, and greens in every bowl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 teaspoon olive oil
1 pound extra-lean ground beef
½ medium yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon chili powder
¾ teaspoon ground cumin
¾ teaspoon paprika
½ teaspoon salt (plus more to taste)
1 pound creamer potatoes (such as Little Potato Company Dynamic Duo), halved or quartered
1 (14 oz) can black beans, drained and rinsed
¾ cup salsa (your favorite variety)
¾ cup frozen corn
4 cups chicken broth
3 cups chopped kale
3 tablespoons minced cilantro
Salt and pepper, to taste

Directions

Set the Instant Pot to Sauté mode and coat the bottom lightly with cooking spray. Add the olive oil and heat.
Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is almost cooked through.
Stir in the minced garlic, chili powder, cumin, paprika, and ½ teaspoon salt. Cook for about 30 seconds until aromatic.
Add the halved/quartered potatoes, drained black beans, salsa, frozen corn, and chicken broth. Stir to combine.
Secure the lid and close the steam vent. Set to HIGH pressure (manual) and adjust the time to 8 minutes. It will take roughly 15 minutes to reach pressure.
After cooking, allow a natural pressure release for 5 minutes, then release the remaining pressure manually. Turn off the Instant Pot.
Stir in the chopped kale and minced cilantro until wilting only takes a minute. Season with additional salt and pepper if needed.
Serve hot, garnished with extra cilantro or crumbled tortilla chips if desired.

Servings And Timing

Servings: Yields about 6 bowls
Prep Time: ~10 minutes (chopping vegetables and gathering ingredients)
Cook Time: ~8 minutes under pressure plus ~15 minutes for sauté and pressure build-up
Total Time: Approximately 33 minutes

Variations

Use ground turkey, chicken, or crumbled tofu instead of beef for alternative proteins
Swap kale for spinach or Swiss chard, added at the end just until wilted
Make it plant-based by replacing beef with beans or lentils, using vegetable broth
Stir in a splash of lime juice or hot sauce just before serving for brightness or heat
Top with avocado slices, sour cream or vegan yogurt, shredded cheese or dairy-free cheese, or chopped green onions

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 3 days
Reheat gently on the stovetop over medium heat—add a splash of broth or water if it thickens
For freezing: portion into freezer-safe containers and freeze for up to 1 month. Thaw in the refrigerator and reheat on the stove

FAQs

1. Can I skip the potatoes or use another type?

Yes—you can use sweet potatoes, diced butternut squash, or omit entirely if preferred.

2. How spicy is the soup?

Moderately spiced by default. You can add more chili powder or a pinch of cayenne to increase heat.

3. Can I replace chicken broth with vegetable broth?

Absolutely—swap in vegetable broth to keep it vegetarian or vegan (if replacing the beef too).

4. Can I make this on the stovetop?

Yes—brown the beef and onion, then simmer all ingredients with broth until potatoes are tender (about 25 minutes) before adding kale.

5. Will the kale get soggy if stored overnight?

Kale may soften slightly but still retains texture. For maximum crispness, stir it in just before reheating to serve.

6. Can I make this dairy-free or gluten-free?

Yes—naturally gluten-free and dairy-free as long as salsa and broth contain no hidden gluten or dairy ingredients.

7. Is it possible to double the recipe?

Yes—just make sure your Instant Pot has room and follow recommended maximum fill lines. Cook in batches if needed.

8. Can I freeze leftovers?

Yes—freeze portions in freezer-safe containers for up to 1 month; thaw in fridge overnight before reheating.

9. What if I don’t have cilantro?

You can substitute with parsley, chives, or skip entirely—the kale and spices carry the flavor.

10. What sides pair well with the soup?

Serve with warm tortillas, crusty bread, cornbread, tortilla chips, or fresh salad for a full meal.

Conclusion

Instant Pot Taco Soup with Potatoes delivers bold taco-inspired flavors in a cozy soup form—full of tender potatoes, beef, beans, corn, and greens in a spiced broth that’s both satisfying and nourishing. Quick to prepare and versatile to customize, it’s ideal for weeknight dinners, meal prep, or serving a crowd with minimal fuss.

Maggie

Instant Pot Taco Soup With Potatoes