Instant Pot Creamy Beef Taco Soup

Directions

1. Set the Instant Pot to “Sauté” mode. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if needed.
2. Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until the onion becomes translucent and fragrant.
3. Stir in the black beans, pinto beans, corn, diced tomatoes, and diced tomatoes with green chilies. Mix until evenly combined.
4. Add the beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine all the flavors.
5. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” for 10 minutes.
6. Once the cooking time is complete, carefully perform a quick release by turning the valve to “Venting.” Wait until the pressure has fully released before opening the lid.
7. Switch the Instant Pot back to “Sauté” mode. Stir in the heavy cream and shredded cheddar cheese until melted and fully incorporated, giving the soup a rich, creamy texture.
8. Taste and adjust seasoning if needed.

Recipe Details

• • Prep Time: 10 minutes
• • Cook Time: 20 minutes
• • Total Time: 30 minutes
• • Servings: 6–8
• • Difficulty: Easy

Variations & Substitutions

• • Swap ground beef for ground turkey or chicken for a leaner version.
• • Use coconut milk instead of heavy cream for a dairy-free option.
• • Add diced bell peppers or jalapeños for extra flavor and heat.

Serving Suggestions