Dump & Cook Instant Pot Taco Soup (traditional food style!)
With real bone broth, soaked beans, and nourishing grass-fed meat, you can make a quick Dump & Cook Instant Pot Taco Soup — traditional food style! This is a hearty Real Food soup, perfect for busy weeknights and leftover lovers!
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When I first got married, I had all these ideas about what a domestic rock star I was going to be.
I was going to keep a sparkling clean home and make our bed every, single day.
I was going to bake all sorts of special treats for my new husband and always have a hot meal, ready to serve promptly when he got home from work.
The only problem?
I worked, too.
Annnnd, I had NO idea how to meal plan, stretch food, utilize leftovers efficiently… nada.
Since I didn’t have a clue about meal planning and prepping, didn’t know the first thing about eating Real Food, and would have to wait another 14 years before the Instant Pot was invented…
Well, let’s just say I succeeded on *almost* all domestic fronts. (I gave up on making our bed every day years ago.) 😉
Believe it or not, taco soup was one of the only recipes in my repertoire back then.
The Taco Soup I Made Back Then…
I’ve been making some form of taco soup for almost 20 years.
During those early years, all I had to do was brown meat, open cans of corn, beans, and tomatoes, and add a packet of taco seasoning and water.
It was a super easy meal that my hubby and I both really enjoyed, especially topped with lots of sour cream and shredded cheese.
Taco soup was also a go-to for potlucks or when we had guests over for dinner — again because it was easy and everyone genuinely enjoyed it.
Once I learned about why we soak beans and that packets of taco seasoning often have added MSG, sugar, or other additives, I had to make some major changes to my old, trusty recipe.
Then, out came the Instant Pot… and I had to make a few more tweaks to my recipe to end up with what we have today.
Instant Pot Taco Soup — Traditional Food Style
The ingredients are literally the same as they’ve always been… but prepared in a more nourishing way! The Traditional Food Style!
First, the beans don’t come out of a can. They’re soaked prior to cooking to reduce phytic acid, making them gentler on digestion and less likely to cause bloating and gas. (Here’s how to soak pinto beans.)
Yet, there’s no cooking the beans in advance for this recipe. Simply soak first, then the beans are cooked right in the Instant Pot along with the remaining ingredients.
Second, I use grass-fed ground beef instead of the conventional beef I previously used.
Third, rather than a packet of taco seasoning, I add individual seasonings (chili powder, cumin, paprika, garlic powder, and onion powder) and NO added sugar or MSG.
Last but not least, real bone broth adds protein, amino acids, and gelatin to taco soup. Where I used water or bouillon cubes before, I now know the value of nourishing my family with true bone broth — that I either make myself or buy when I’m in a pinch — every chance I get.
The Best Bone Broth
The best bone broth for this Traditional food-style Instant Pot Taco Soup is always homemade.
Utilizing knuckle and marrow bones, you can use your Instant Pot or slow cooker to make beautiful, gelatinous beef bone broth. (Here’s how to make a bone broth that gels every time.)
Homemade bone broths are easily frozen or even canned for easy storage so you never have to find yourself without it.
Except… sometimes we do find ourselves a little short on bone broth.
In recent years — especially as my kids have gotten older and life has gotten busier — I have learned to keep an “emergency” supply of broth that I purchase for those “uh oh” times.
Sometimes I run out of freezer space. I honestly don’t know how to can and don’t feel confident canning broth (though it is convenient for keeping it shelf-stable!).
Plus, I know plenty of people who have difficulty accessing pasture-raised beef bones, so beef broth isn’t really an option.
It’s SO convenient to keep Kettle & Fire’s grass-fed beef bone broth in my pantry so I’m not left wondering what to do when a trip to the deep freeze leaves me empty-handed. (Or when I can’t get any bones from my farmer.)
Kettle & Fire bone broths are made from organic and grass-fed animals, are paleo- and Whole30-friendly, and are conveniently shelf stable.
I’ve tried several flavors of these almost-as-awesome-as-homemade broths, and they’re really delicious! And, you just open and pour.
So easy to make this Dump and Cook Instant Pot Taco Soup with REAL bone broth — even if you haven’t had time to make your own or find yourself in a pinch!
Special offer! Get FREE shipping + 16% off a Kettle & Fire Sampler Pack so you can try these convenient and tasty broths, too!
Here’s how to make Dump & Cook Instant Pot Taco Soup!
This is such an easy meal for busy weeknights! Save leftovers to pack in a Thermos for school or work lunches the next day.
The first step requires just a bit of planning ahead — like 24 to 36 hours ahead — so you have time for the beans to get a good, long soak.
Once those beans are soaked, the rest is as easy as dump and cook!
Dice onions first and cook them with grass-fed ground beef (or turkey, if you prefer) using your IP’s Saute feature. You don’t even need to brown the meat completely; just break it up and get it to start cooking.
I use the Saute button to heat up the Instant Pot so it comes to pressure faster when I’m ready to pressure cook. It’s one of my 8 tips to help the Instant Pot come to pressure more quickly.
I also use frozen organic corn and organic canned tomatoes (in BPA-free cans) and green chiles.
Once the meat, onion, tomatoes, corn, green chiles, and spices are in the pot, it’s time to add broth and soaked beans.
Then, put the lid on the Instant Pot, seal the vent, and pressure cook for just 17 minutes!
You immediately release pressure when the pot beeps, then serve.
And, be generous with those toppings! 🙂 Topping ideas include:
- shredded raw cheddar or Monterey Jack cheese (We buy 5-pound blocks from Azure Standard.)
- probiotic sour cream, like Nancy’s brand
- sliced peppers or fermented pepper slices
- crushed blue corn tortilla chips
- salsa or pico de gallo
Great for leftovers, company, potlucks, or freeze to enjoy later, here’s this easy Dump & Cook Instant Pot Taco Soup recipe!
Dump & Cook Instant Pot Taco Soup (traditional food style!)
- 1-1/2cupsdry pinto beanssoaked at least 24 hours
- 2poundsgrass-fed ground beefor turkey, if preferred
- 1-1/2cupsyellow oniondiced
- 214.5 oz cansorganic diced tomatoes
- 2cups organic frozen corn
- 26 oz. cansdiced green chiles
- 2tablespoonschili powder
- 1-1/2tablespoonssaltto taste
- 1 tablespoonpaprika
- 2teaspoonsonion powder
- 2 teaspoonsgarlic powder
- 2teaspoonsdried oregano
- 1teaspoonblack pepper
- 1teaspoonchipotle powder
- 6 cupsbeef bone broth
Once beans have soaked at least 24 hours, drain and rinse. Set aside.
Press the Saute button on your Instant Pot and add ground meat and diced onion to the stainless steel insert.
Allow the meat to begin to cook, using a spoon to break it up.
Next, add diced tomatoes, frozen corn, green chiles, and all seasonings to the pot and stir to mix well.
Last, add the soaked and rinsed beans and beef broth.
Place the lid on your Instant Pot, seal the vent, and press the Cancel/Keep Warm button.
Press the Manual/Pressure Cook button and adjust the time to 17 minutes on high pressure.
When it beeps, immediately release pressure and serve!
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Made this for
Dinner with my leftover best pinto beans, and reduced broth to 4 cups
Since they were already cooked. Super yummy! Served with my homemade cassava almond tortilla quesadillas! Loved it!
Awesome! I’m so glad you tried it! (And really glad you loved it!)
Taco soup is one of my favorites as the weather gets colder outside. Yum!