Instant Pot Creamy Taco Soup is scrumptious and filing with a bit of a zing. This tasty soup does not require a masters degree in the culinary arts and will have the family jumping for seconds. A bowl of this tasty soup goes great with tortilla chips, fresh or toasted bread. Full of flavorful ingredients, the black beans will distinguish themselves as you scoop from the bottom to top of the bowl to fill your spoon with layers of comforting flavorful soup. Very creamy rich and delicious you will not have many leftovers once the family has the first taste. But if you do, this soup stores well when refrigerated and is effortless to bring back to temperature using your IP.
This recipe will add a new dimension to your IP homecoming menu; all you have to do is watch the video and follow the instructions below. Change up the boring rotation of soups by adding this unique dish to your next foodlicious adventure. Be sure to give this a try and let me know if you enjoyed it. My family ate every last spoonful and I am sure yours will too.
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Delicious Creamy Taco Soup
Cook the ground beef for 5-8 minutes or until no longer pink.
Add chopped onions and minced garlic. Cook for 1 minute or until fragrant.
Add taco seasoning, taco sauce, chopped bell pepper, beef broth and mix.
Add diced tomatoes and green chiles to the cooker. Do not stir. Pressure cook on high for 3 minutes followed by a natural release
Add cream cheese and mix until the cheese is mostly melted.
Add ½ cup shredded cheese and mix. Repeat with the other ½ cup cheese and mix.
Add heavy whipping cream, black beans to the cooker and stir. Season with salt if you prefer.
Serve with your favorite toppings, crackers, tortillas and warm bread.
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Instant Pot Creamy Taco Soup
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 1 lb ground beef or chuck
- 2 cups unsalted or low-sodium beef broth
- 1 cup mild cheddar cheese shredded
- 1 cup heavy whipping cream or half and half
- ¼ cup mild taco sauce
- 2 tbsp taco seasoning
- 20 oz Rotel diced tomatoes and green chiles 2 cans
- 15 oz black beans drained
- 8 oz cream cheese softened and cut into cubes
- 1 onion chopped
- 1 yellow or red bell pepper chopped
- 2 garlic cloves minced
- salt to taste
Toppings
- shredded cheese
- sour cream
- cilantro
- jalapeño
Instructions
- Set cooker to saute-high.
- Cook the ground beef for 5-8 minutes or until no longer pink.
- Add chopped onions and minced garlic. Cook for 1 minute or until fragrant. Press the cancel button.
- Transfer the meat to a strainer and drain the grease. Return the meat to the cooker.
- Add taco seasoning, taco sauce, chopped bell pepper, beef broth and mix.
- Add diced tomatoes and green chiles to the cooker. Do not stir.
- Place the lid on. Pressure cook on high for 3 minutes followed by a natural release (approx. 15 minutes). Follow the manufacture instructions for releasing the pressure. Remove lid.
- Add cream cheese and mix until the cheese is mostly melted.
- Add ½ cup shredded cheese and mix. Repeat with the other ½ cup cheese and mix.
- Add heavy whipping cream, black beans to the cooker and stir.
- Season with salt if you prefer.
Serve with your favorite toppings, crackers, tortillas or warm bread.
Enjoy!
Video
Notes
- In a medium sized pan: cook the ground beef for 5-8 minutes or until no longer pink.
- Add chopped onions and minced garlic. Cook for ~1 minute or until fragrant.
- Transfer the meat to a strainer and drain the grease.
- Place the meat and rest of the ingredients into the slow cooker and mix.
- Cover and cook on high for 2 hours or low for 4-5 hours.
- Remove the lid and stir well.
- Enjoy!
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