Instant Pot Nacho Soup–Beef nachos in soup form! You’re going to love the flavor of this soup and don’t forget the tortilla chips on top for a complete nacho experience.
This recipe can also be made in the slow cooker. Both instructions are listed in the recipe card.
Instant Pot Nacho Soup
Ground beef nachos in a soup! That’s basically what this recipe is and it definitely hit the spot! If you’re looking for a warm, fun soup (maybe even for the big game this weekend) this is a good option. It’s fun because you can prepare all the fun toppings and each person can customize their own bowl of soup. I liked a little spoonful of sour cream and some avocados on top of my bowl of soup. And of course you can’t forget the tortilla chips (these are our favorites).
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion
- Jalapeno–optional…you can leave it out if you don’t like jalapeno
- Chili powder
- Kosher salt
- Black pepper
- Red pepper flakes
- Garlic powder
- Beef broth–or chicken broth
- Green pepper
- Corn–canned or frozen
- Black beans–or pinto beans
- Pace Picante Sauce–or salsa
- Nacho cheese sauce–or Tostitos salsa con queso or Velveeta
- Cornstarch
- Optionals topping ideas: cilantro, tortilla chips, diced avocado and sour cream
Steps
Turn Instant Pot so saute setting. When display says HOT add in the beef and break it up. Add in the onion and jalapeno. Brown for about 5 minutes. If there is excess grease, drain it. Stir in the chili powder, salt, pepper, red pepper flakes and garlic powder to coat the meat. Pour in the broth and scrape bottom of pot so that nothing is sticking.
Dump in the green pepper, corn, beans and picante sauce.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. I like the soup button because it cooks the soup more gently. But if you don’t have a soup button you can use the pressure cook/manual button. Remove the lid.
Stir in the nacho cheese sauce. You can also use Velveeta Cheese or Tostitos Salsa Con Queso (found by the tortilla chips).
Turn Instant Pot to saute setting. In a small bowl stir together the cornstarch and water until smooth. Pour the mixture into the pot and stir until soup thickens (only takes a minute). Turn off Instant Pot.
Ladle into bowls and top with tortilla chips, cilantro, sour cream and avocado.
Notes/Tips
- Serve with cornbread and honey butter.
- This recipe is gluten free (make sure to use corn tortilla chips instead of flour).
- Variation: make this into chicken nacho soup instead of beef. Add 1 ½ pounds of chicken breast into the pot and then pressure cook for 10 minutes. Shred the chicken when the soup is done.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with salsa con queso are Instant Pot Southern Chicken Spaghetti and Instant Pot Chicken Queso Lasagna.
More Instant Pot Nacho Recipes to try…
Instant Pot Greek Nachos
Pita chips, topped with seasoned chicken, feta and lots of tzatziki sauce. A fun and healthier twist on nachos.
Instant Pot Beef Nachos Casserole
Seasoned ground beef, rice, corn, green chilies and tomatoes topped with cheddar and tortilla chips. An easy weeknight meal that tastes great topped with sour cream and jalapenos.
Instant Pot Macho Nacho Casserole
Fully loaded nachos in casserole form, made fast and easy in your Instant Pot.
Instant Pot Nacho Pot Pie
A mashup of nachos and chicken pot pie create a new and fun meal! Perfect to make with rotisserie chicken or cooked and shredded chicken you have on hand in the freezer.
Instant Pot Nacho Chicken
A one pot meal of tender chicken, brown rice, nacho cheese, tomatoes and chili beans. Topped with tortilla chips, tomatoes, jalapenos, avocados and sour cream it tastes out of this world.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Nacho Soup
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
Description
Beef nachos in soup form! You’re going to love the flavor of this soup and don’t forget the tortilla chips on top for a complete nacho experience.
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 1 jalapeno, diced
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp black pepper
- Pinch of red pepper flakes
- 2 tsp garlic powder
- 4 cups beef broth
- 1 green pepper, cored and diced
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup Pace Picante Sauce (I used mild)
- 1 cup nacho cheese sauce (or salsa con queso or velveeta)
- 3 Tbsp cornstarch + 3 Tbsp water
- Toppings: cilantro, tortilla chips, diced avocado and sour cream
Instructions
Instant Pot Instructions:
- Turn Instant Pot so saute setting. When display says HOT add in the beef and break it up. Add in the onion and jalapeno. Brown for about 5 minutes. If there is excess grease, drain it. Stir in the chili powder, salt, pepper, red pepper flakes and garlic powder to coat the meat.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Dump in the green pepper, corn, beans and picante sauce.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the nacho cheese sauce.
- Turn Instant Pot to saute setting. In a small bowl stir together the cornstarch and water until smooth. Pour the mixture into the pot and stir until soup thickens (only takes a minute). Turn off Instant Pot.
- Ladle into bowls and top with tortilla chips, cilantro, sour cream and avocado.
Slow Cooker Instructions:
- Brown the ground beef with the onions and jalapeno. Drain off excess grease. Add to the slow cooker. Stir in the chili powder, salt, pepper, red pepper flakes and garlic powder to coat the meat.
- Add in the broth, green pepper, corn, beans and picante sauce.
- Cover slow cooker and cook on low for 4 hours. Remove the lid.
- Stir in the nacho cheese sauce.
- Turn slow cooker to high. In a small bowl stir together the cornstarch and water until smooth. Pour the mixture into the slow cooker. Cook on high without lid for about 15 minutes.
- Ladle into bowls and top with tortilla chips, cilantro, sour cream and avocado.
- Category: Soup
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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