Stovetop Taco Soup

That first hiss from the cooker tells you something good is happening. You spot that sealing ring working overtime to build up pressure, and your kitchen starts smelling sorta like you’re headed for a fiesta. It’s a satisfying sound, like the cooker’s saying hey, dinner’s on its way real soon.

You recall putting the ground beef in, hearing it sizzle as it browns, then tossing in the onions. The float valve starts to wiggle like it’s excited to get things going once the pressure build hits. It’s all part of the dance in your kitchen when the cooker’s doing its thing.

You sense that broth depth growing richer by the minute, the beans and corn mingling with chilies and tomatoes. It’s cozy, comforting, and you kinda already craving that first spoonful. The quick release will come soon enough, but for now you enjoy the wait.

The Real Reasons You Will Love This Method

• It locks in flavor so every bite tastes vibrant and full.
• Using your pressure cooker saves you a bunch of time on this hearty soup.
• You don’t gotta babysit it like with stove-top simmering; set and forget works real good.
• The sealing ring does the work keeping moisture and aroma sealed up tight.
• Cleanup is a breeze since it’s all in one pot.
• You can swap out beef for turkey or chicken and it still comes out awesome.

Everything You Need Lined Up

• 1 pound ground beef or ground turkey or chicken
• ½ cup chopped onion
• 1 16-ounce can black beans or kidney or chili beans
• 1 cup corn kernels (fresh, frozen thawed, or canned drained)
• 1 4-ounce can chopped chilies or a can of tomatoes and chilies like Rotel
• 1 14-ounce can diced roasted tomatoes
• 1 8-ounce can tomato sauce or tomato puree
• 2 cups beef stock or chicken stock (depending on your meat choice)
• 1 1-ounce package taco seasoning

Make sure you grab your toppings too, like grated cheese, sour cream, or avocado to dollop on after it’s done.

The Full Pressure Cooker Journey

Step 1, brown your ground beef or turkey in the pressure cooker’s pot over medium heat until fully cooked. You gotta drain any excess fat or it’ll make your soup oily.

Step 2, toss in the chopped onion and cook it for about 3-4 minutes until it gets soft and smells sweet.

Step 3, stir in your black beans, corn, and chopped chilies or Rotel. This is where the colors and flavors start to pop.

Step 4, add diced roasted tomatoes, tomato sauce, and your stock. Give it all a good mix to combine.

Step 5, sprinkle in that full packet of taco seasoning and stir it real good so every bite’s got that zesty kick.

Step 6, close the lid, making sure the sealing ring is snug, then turn your valve to sealing so pressure can build up inside.

Step 7, once the float valve pops up and pressure’s built, reduce heat and let it cook for about 10 minutes. You’ll feel that homemade warmth filling your kitchen.

Step 8, quick release the pressure by carefully switching the valve to venting, open the lid once safe and serve hot with your favorite toppings.

Easy Tweaks That Make Life Simple

• Use pre-made taco seasoning packets if you don’t wanna mix your own spices.
• Swap black beans for a mix of kidney and chili beans for a bit more variety.
• If you’re pressed for time, canned corn and beans make the prep even quicker.

What It Tastes Like Fresh From the Pot

The first spoon you take delivers a blend of spicy and savory that sorta wraps around your taste buds like a warm hug. You get that rich tomato tang mingled with the smoky sweetness of roasted chilies.

The meat’s tender and juicy, soaking up the broth depth that’s layered with corn kernels and beans, each bite fresh and hearty.

The taco seasoning brings a little heat but nothing overwhelming, just enough to keep you guessing for the next spoon.

Toppings like grated cheese and cool sour cream mellow it out, making every bite a little different and super satisfying.

Making It Last All Week Long

Store your leftover taco soup in airtight containers in the fridge for up to four days. It actually tastes better the next day when the flavors have melded more.

If you want to keep it longer, freeze portions in freezer-safe bags or containers for up to three months.

When reheating, thaw overnight in the fridge or use your microwave; just stir it a few times so it heats evenly.

You can also keep some broth separate to freshen up the soup while reheating if it seems too thick.

Your Most Asked Questions Answered

• Can I use ground chicken instead of beef? Absolutely y’all can. Just switch to chicken stock instead of beef stock for best flavor. See our ground chicken recipes for more ideas.
• What if my pressure cooker won’t come to pressure? Check your sealing ring to make sure it’s clean and properly seated. If the float valve don’t pop up, pressure won’t build. For more tips, browse our pressure cooker troubleshooting posts.
• How do I do a quick release safely? Use a long utensil to turn the valve to venting so your hands don’t get near any steam. Read our guide on pressure cooker safety for detailed instructions.
• Can I add more veggies? For sure, chopped bell peppers or zucchini would be great additions. Just add ’em after browning meat so they cook tender. Check out healthy vegetable recipes to find more yummy ideas.
• What’s the best way to thicken the soup? You can simmer it uncovered for a few extra minutes after pressure cooking to reduce broth depth, or stir in a slurry of cornstarch and water. See our tips in soups and stews section.
• Can I make this on the stove top? Yep, just brown everything in a big pot, then simmer for about 20-25 minutes after adding all ingredients to meld flavors real good. Try our stove-top recipes collection for more stove-top ideas.