Your family is going to love this one! Instant Pot Taco Soup with Potatoes is a breeze to make and chockfull of flavor. 267 calories and 4 Weight Watchers Freestyle SP. Thank you to The Little Potato Company for helping me share this recipe with you.
Autumn is when two of my favorite foodie times of the year collide. Comfort food and game day food (football, hockey and soccer…we watch it all around here!) This healthy Instant Pot Taco Soup with Potatoes fits the bill for both categories. Warms you to your toes on a chilly night? Check. Feeds a crowd when the big game is on? Double check.
If you have tried some of my Instant Pot recipes, you know how easy it is to throw everything into the pressure cooker and be rewarded with a healthy, delicious meal in no time. And bonus…only one pot to clean! If you don’t have a pressure cooker, I’ve included tips on making this healthy taco soup recipe on the stovetop.
While most taco soup recipes don’t include potatoes (or kale, for that matter), I wanted a meal that hit all of the marks without requiring me to make several different dishes. Lean meat, vegetables, nutrient-packed potatoes and leafy green veggies. Mission accomplished!
If you’ve been here before, you know that I’m a diehard fan of Creamer potatoes from The Little Potato Company. Quite simply, they are the most flavorful potatoes available, in my opinion. Plus, their size makes them ideal for including in a variety of entrees, side dishes and even appetizers.
Tips for making this Instant Pot Taco Soup:
- Depending on the varietal of Creamer potatoes that you choose, either cut them in quarters or halves. Ideally, they should be on the small side of bite-sized.
- Start by sautéing the ground beef and onions, using the Sauté mode on the Instant Pot. Because the recipe calls for extra lean ground beef, you shouldn’t need to drain off any fat.
- Next up? The spices and garlic. Sure, you could use a store-bought taco seasoning, but they’re typically really high in sodium. Some chili powder, cumin and paprika from your spice rack should do the trick!
- Once all of the ingredients (except for the kale and cilantro) are added, lock the lid in place, close the steam vent and use the Manual mode to set the Instant Pot to HIGH pressure for 8 minutes. It will take about 15 minutes to come to pressure, so be sure to figure that time into your prep time.
- Make ahead? Sure! However, hold off on adding the kale and cilantro until just before serving so that they don’t become overly wilted.
How do you make taco soup on the stove?
- If you don’t have an Instant Pot, no worries. This taco soup recipe can also be made on the stovetop.
- Sauté the ground beef and onions in a large saucepan set over medium heat. Next, add the garlic and spices and cook for an additional 30 seconds.
- Stir in the rest of ingredients (except for the kale and cilantro) and bring the mixture to a boil.
- Reduce the heat and cook at a lively simmer until the potatoes are tender when pierced with a fork, which will take 25 to 30 minutes.
- Stir in the kale and cilantro immediately before serving.
Other Instant Pot Creamer potato recipes:
Instant Pot Chicken Curry with Potatoes {Cookin’ Canuck}
Southwestern Instant Pot Split Pea Soup with Potatoes {Cookin’ Canuck}
Instant Pot Vegan Tofu & Little Potato Stew {I Love Vegan}
Pesto Parmesan Instant Pot Chicken Breasts & Potatoes {The Recipe Rebel}
Instant Pot Taco Soup with Potatoes
Ingredients
- 1 teaspoon olive oil
- 1 pound extra lean ground beef
- ½ medium yellow onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon paprika
- ½ teaspoon salt
- 1 pound Little Potato Company Creamer potatoes I used Dynamic Duo, halved or quartered*
- 1 14 ounce can black beans, drained & rinsed
- ¾ cup salsa your favorite kind
- ¾ cup frozen corn
- 4 cups chicken broth
- 3 cups chopped kale
- 3 tablespoons minced cilantro
- Salt and pepper to taste
Instructions
- Set the Instant Pot to Sauté mode and lightly coat with cooking spray. Add and heat the olive oil. Add the ground beef and onion and cook, breaking up with a wooden spoon, until the beef is almost cooked through.
- Add the garlic, chili powder, cumin, paprika and salt. Cook for 30 seconds.
- Stir in the potatoes, black beans, salsa, corn and chicken broth.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Adjust the time to 8 minutes. It will take approximately 15 minutes for the Instant Pot to reach pressure.
- Once the cooking time expires, allow the pressure to release naturally for 5 minutes, then release the pressure the rest of the way. Turn off the Instant Pot.
- Stir in the kale and cilantro (see note below). Season to taste. Serve.
Notes
Nutrition
Disclosure: This post is sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Sabrina says
Oct 21, 2018 at 6:02 pmReally nice recipe. Great to have the stove top version too, love all of these flavors.
Dara says
Nov 1, 2018 at 9:05 amThank you, Sabrina!
Danijela says
Oct 21, 2018 at 10:58 pmCan’t wait to try this recipe!
Lucy Parissi says
Mar 4, 2019 at 3:19 pmThis is a great soup. All the veggies and the potatoes are welcome additions. Thanks for the recipe.
Renee Goerger says
Mar 4, 2019 at 4:03 pmI love how quick and easy this recipe is and I adore the potatoes in this soup. In a world where potatoes can sometimes be shunned, this soup is calling my name!