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- 1 lb ground turkey or beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 packet taco seasoning (or homemade) - 4 cups chicken or vegetable broth - 1 cup cream cheese (8 oz), softened - 1 cup shredded cheddar cheese - Salt and pepper to taste This creamy taco soup features simple yet tasty ingredients. I love using ground turkey or beef as my base. It adds great flavor and protein. Next, I chop up a medium onion, two cloves of garlic, and a bell pepper. These veggies add depth and a sweet taste that balances the soup. To boost nutrition, I include black beans and corn. They add fiber and texture. Diced tomatoes with green chilies give the soup a nice kick. I sprinkle in taco seasoning for that classic taco taste. You can use a packet or make your own blend at home. For richness, I add cream cheese and cheddar cheese. They make the soup creamy and delicious. I also use chicken or vegetable broth as my liquid. This choice keeps the soup hearty and comforting. Don’t forget to season with salt and pepper for the perfect taste! - Fresh cilantro - Tortilla chips To make your soup extra special, try garnishing with fresh cilantro. It adds a burst of flavor and a nice green touch. I love serving the soup with crispy tortilla chips. They add crunch and are perfect for dipping. Enjoy your creamy taco soup in a bowl, topped with your favorite garnishes! - Sautéing the meat: First, set your Instant Pot to sauté mode. Add 1 lb of ground turkey or beef. Cook until the meat is browned. Break it apart with a spoon. Drain any extra fat if needed. - Adding vegetables: Next, add 1 medium diced onion and 1 diced bell pepper to the pot. Sauté for about 3-4 minutes until the onion turns translucent. Then, stir in 2 cloves of minced garlic and cook for another minute. - Incorporating taco seasoning: Sprinkle a packet of taco seasoning over the meat and veggies. Stir well to coat everything evenly. This step adds bold flavor to your soup. - Adding remaining ingredients and broth: Now, add 1 can of drained black beans, 1 can of drained corn, and 1 can of diced tomatoes with green chilies. Pour in 4 cups of chicken or vegetable broth. Stir to mix all the ingredients well. - Pressure cooking details: Close the Instant Pot lid and set the valve to sealing. Pressure cook on high for 10 minutes. - Natural release process: After 10 minutes, let the pressure release naturally for about 10 minutes. Then, carefully switch the valve to venting to release any remaining pressure. - Stirring in cream cheese and cheddar: Open the lid and stir in 1 cup of softened cream cheese. Mix until it melts and blends smoothly. Then, add 1 cup of shredded cheddar cheese and stir again until creamy. - Adjusting seasoning: Taste your soup and add salt and pepper if needed. This small step can make a big difference in flavor. Now, your creamy taco soup is ready to enjoy! How to make homemade taco seasoning Making taco seasoning at home is easy and fun. You need these spices: - 1 tbsp chili powder - 1 tsp cumin - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp paprika - 1/2 tsp salt - 1/2 tsp black pepper - 1/4 tsp cayenne pepper (optional for heat) Mix these spices in a bowl. This blend is fresh and full of flavor. You can adjust the heat to your taste. Tips for achieving creaminess To make your soup creamy, use softened cream cheese. Stir it in after cooking. It blends well and adds richness. Also, shredded cheddar cheese gives extra creaminess. Add it right after the cream cheese. Setting up your Instant Pot correctly Start by selecting the sauté mode. This helps brown the meat and veggies. Make sure to stir often. Once you add liquid, switch to pressure cooking. Always check the sealing valve before cooking. Timing adjustments for different meat types For ground turkey or beef, cook for 10 minutes. If you use chicken, adjust cooking time to 12 minutes. For larger cuts like beef chunks, increase to 15 minutes. Always let the pot release pressure naturally for best results. {{image_2}} You can switch ground turkey or beef for chicken. Just use 1 pound of diced chicken breast. The cooking time stays the same. For a veggie option, try crumbled tofu or lentils. Both add great texture and soak up flavor. Adding extra ingredients can change the soup's taste. Toss in some diced zucchini or mushrooms for a veggie boost. You can also add jalapeños for some heat. These changes keep the soup fresh and exciting. To make this soup gluten-free, check your taco seasoning. Some mixes have gluten. Pick a gluten-free brand or make your own at home. Replace regular broth with gluten-free broth. For a dairy-free version, skip the cream cheese and cheddar cheese. Use a dairy-free cream cheese and nutritional yeast for flavor. Coconut cream can also add creaminess without dairy. These swaps keep the soup rich and smooth. How long does it last in the fridge? Creamy taco soup stays fresh for about 3 to 4 days in the fridge. You can store it in an airtight container. Best practices for storing creamy soup Make sure the soup cools down before putting it in the fridge. Use a glass or plastic container with a tight lid. Label the container with the date. This helps you keep track of freshness. How to properly freeze the leftover soup To freeze creamy taco soup, let it cool first. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Reheating tips for best texture When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir often to keep it creamy. If it thickens, add a splash of broth or water. This will help bring back the perfect texture. The total cooking time for this soup is about 40 minutes. You will spend 15 minutes preparing the ingredients. The Instant Pot takes about 10 minutes to cook under pressure. After cooking, allow a natural pressure release for 10 minutes. Yes, you can use frozen ingredients! If you have frozen ground turkey or beef, just add it straight to the pot. You might need to increase the cooking time by a few minutes. For frozen vegetables, toss them in with the other ingredients. They will cook well under pressure. Absolutely! To add more spice, include extra taco seasoning or diced jalapeños. You can also use spicy diced tomatoes instead of regular ones. If you want less heat, skip the spicy ingredients. Adjust according to your taste for the perfect creamy taco soup! In this post, we explored how to make creamy taco soup using simple ingredients. You learned about key components like ground turkey, beans, and cheese. We also discussed cooking steps with the Instant Pot for quick results. Tips for flavor and storage were shared too. This hearty soup is easy to adjust for your tastes. Whether you want it creamy or spicy, you can make it yours. Enjoy creating a comforting dish that warms the soul and satisfies your cravings.

Creamy Taco Soup Instant Pot

Cozy up with a bowl of Creamy Taco Soup made in your Instant Pot! This easy recipe features ground turkey or beef, black beans, corn, and creamy cheeses, all cooked to perfection in no time. Perfect for a quick family dinner, this flavorful soup is topped with fresh cilantro and served with crunchy tortilla chips. Click through to discover how to make this delicious meal that’s sure to please everyone!
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Ingredients
  

1 lb ground turkey or beef

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 packet taco seasoning (or homemade)

4 cups chicken or vegetable broth

1 cup cream cheese (8 oz), softened

1 cup shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro (for garnish)

Tortilla chips (for serving)

Instructions
 

Set your Instant Pot to sauté mode. Add the ground turkey or beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

    Add the diced onion and bell pepper to the pot, sautéing until the onion is translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

      Sprinkle the taco seasoning over the meat and vegetables, stirring to coat evenly.

        Add in the black beans, corn, diced tomatoes with green chilies, and chicken or vegetable broth. Stir to combine all ingredients.

          Close the lid of the Instant Pot and ensure the valve is set to sealing. Pressure cook on high for 10 minutes.

            Once the cooking time is complete, allow for a natural release for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.

              Open the lid and stir in the softened cream cheese until fully melted and incorporated. Add the shredded cheddar cheese and stir until creamy and combined.

                Taste and season with salt and pepper if needed.

                  Serve the soup hot, garnished with fresh cilantro, and alongside tortilla chips for crunch.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6