Freezer Meal Recipes / Dinner / Instant Pot Taco Soup

Instant Pot Taco Soup

This Taco Soup is an addictive Instant Pot meal in part because it's as easy to make as it packed with savory Mexican flavor.
4 Servings Meet The Cook Tricia's Whole30 Journey Print

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients into inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
  5. Let pressure release naturally for 5 minutes, then release any remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients except water among indicated number of round freezer containers. Label and freeze.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot.
  3. Add water. Saute for 5 minutes.
  4. Lock cover into place and seal steam nozzle.
  5. Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
  6. Let pressure release naturally for 5 minutes, then release any remaining pressure.

27 Comments

Join the discussion
    1. Hi Candy! Thanks so much for catching that! We will change the recipe to reflect that we do actually mean 15 1/2 ounces. Let us know how it turns out! It’s one of our favorites!

  1. If I want to make this now, would I divide by 3 and freeze the other 2 portions? Would all this this fit in IP at once?

    1. Your plan to freeze 2 and serve 1 sounds good. All the ingredients will fit when you are preparing for the freezer and after freezing, you could probably fit 2 containers worth in the IP at once, but it may slightly alter the reheat time.

        1. The recipe above is portioned out to fit in 3 different containers. One container should feed 4 servings.

  2. If I use a different pressure cooker than IP brand, what would an equivalent pressure and time be to the soup reheat setting given?

  3. I was hunting for a good taco soup recipe and happened to find your page.I’m new at cooking with a pressure cooker and have read several other places the same as you have stated. **Due to the nature of pressure cooking there is always room for
    inconsistency. The times given here are based on 4 servings fresh. If
    you are using frozen or more servings you may need to increase your
    cooking time.**Lets say you put in one chicken breast and the cook time is 10 minutes after it comes to temperature.
    If you put in 10 chicken breasts, wouldn’t the cooking time still be 10 minutes after it comes to temperature? Yes, it takes longer for the 10 to reach temperature, but wouldn’t the cooking time remains 10 minutes? Something to think about.

    1. You are correct, in most cases, the time does take the same. However, when it is 10 chicken breasts frozen together it takes more time because the steam that is cooking the dish can’t get to the inner parts of the frozen chunk in the same way that it can if it is just 4 frozen breasts. We want people to set their expectations accordingly and realize they may need to break the chicken up a bit and set it for another 5 minutes if that is the case. Does that make sense?

  4. Do you cook a round in the instant pot before you then separate it in to 3 containers to freeze? Then cook again in the IP for dinner the night you want to eat?

    1. Above there are THREE sets of directions based on how you are preparing this recipe:Set 1 – Directions = cooking it to serve for dinner WITHOUT freezing that night, fresh!
      Set 2 – Freezing Directions = directions for freezing the recipe WITHOUT cooking.
      Set 3 – Serving Directions = directions for COOKING the FROZEN product you created in Set 2.Set 1 is to serve tonight for dinner. Set 3 is if you did set 2 and froze.I hope that makes sense now. Enjoy!

  5. I am making this recipe for a luncheon at work this week, although I may need to double the ingredients. What would you suggest for the cooking time if I double the recipe? Thanks in advance!

    1. Hey Geri, with membership comes the option to customize the serving size. If you have questions about membership, we’d love to chat with you in the bottom right-hand corner of the site! Happy cooking!

  6. This looks delicious! Am I supposed to add water if I am serving this when I cook it? Thanks for your recipes – I have used several with great results!

  7. Your recipe calls for 5 1/8 ozs canned corn but in the comment section I see you say use a 15 1/2 oz can. Which one is it?
    Also is this recipe for 1 – 4 person serving? In the comments it states it is for 3 meals? One cup of ground meat for 12 servings?

    1. Great questions Carla. This recipe was originally written for 12 servings. Because of the many questions we received about converting down, we updated the recipe to be for 4 servings, not 12. Hence the discrepancies you see in the comments about servings and amounts. This recipe and its ingredients is now set to feed 4 people, one time. I hope that helps! Sorry for any confusion that may have caused!

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