Having grown up in California and then living in Arizona for 12 years, it’s safe to say that Mexican food is my hands down favorite cuisine. And since soup is one of my favorite things, combining the two is almost always a win in my book. This delicious Instant Pot Potato Taco Soup is a perfect example. Inspired by a dish at one of my favorite restaurants, this soup quick and easy to whip up any night of the week.
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The arrival of the Instant Pot in my life has been such a game changer. It makes quick work of meals that I used to have to reserve for weekends because they took so long to prepare. But with the Instant Pot, ingredients like dry beans, rice and potatoes go from raw to fully cooked in a fraction of the time it would take if I were cooking stovetop or with my Crock Pot.
My favorite Mexican restaurant in Tucson uses potatoes in their enchiladas. And cooked carrots and celery, too. It was an odd discovery when I first bit in, but it didn’t take me long at all to come around to believing that potatoes totally have a place in Mexican dishes. And once you try this Instant Pot Potato Taco Soup recipe, you, too, will be a believer.
My family enjoys garnishing this soup with fresh cilantro, crumbled cotija and a dollop of sour cream.
If you’re looking for additional Instant Pot recipes, here are a few to get you started:
- 3 small Yukon Gold potatoes
- 1 lb. ground dark meat turkey
- 1 small white onion, finely chopped
- 1 cup crushed tomatoes
- 2 cups fresh or frozen corn kernals
- 2 cloves garlic, minced
- 1/2 cup Hatch green chilies or a 4 oz can diced green chilies
- 2 teaspoons salt
- 1/2 teaspoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon smoked paprika
- pinch of cayenne pepper
- juice of 1 lime
- 5 cups chicken stock
- 2 tablespoons flour
- 2 tablespoons whole milk
- 3 tablespoons heavy cream
- Using a sharp knife or a mandoline, thinly slice potatoes. Set aside.
- Set the Instant Pot to the sauté function. Cook the turkey until it is no longer pink. Drain if necessary. Add chopped onion to the browned meat and continue to cook until the onion is translucent.
- Add potatoes, crushed tomatoes, corn, garlic, chilies, salt, chili powder, cumin, smoked paprika, cayenne, lime juice and chicken stock to Instant Pot. Place the cover on the lid and lock it into place. Adjust the valve to the "sealing" position. Using the digital touchpad, set the Instant Pot to the "soup" setting and program timer for 10 minutes.
- When the cooking cycle is complete, allow the unit to naturally depressurize for ten minutes. Move the valve to the "venting" position. When the pin drops, unlock the lid and remove it.
- Meanwhile, in a small bowl or liquid measuring cup, whisk together the flour and milk. Pour the mixture into the hot soup. Stir to combine. Pour in the heavy cream. Stir thoroughly.
- Top as desired.
I like to use fresh cilantro, crumbled cotija and sour cream to garnish this soup.
This adjustable mandoline is a handy kitchen tool in any well-stocked kitchen.
Amount Per Serving: Calories: 342