Instant Pot taco soup is a hearty soup that’s made with pantry-staple ingredients. This quick soup takes less than 30 minutes to make!

A bowl of Instant Pot taco soup topped with guacamole and tortilla strips.

This Instant Pot taco soup recipe is one of my favorite Instant Pot recipes. The soup takes just a few minutes of prep to get together, and the entire recipe is ready in less than 30 minutes. So it’s great for busy weeknights.

Taco soup is also made with pantry-staple ingredients that you probably already have in your kitchen, and the soup is packed with flavor! Add your favorite toppings for a hearty meal that makes a great alternative to your usual Taco Tuesday dinner.

Ingredient notes and substitutions

  • Ground beef: Ground turkey can also be used in this recipe. If using ground turkey, add 1 tablespoon of oil to the pot before adding the turkey.
  • Taco seasoning: You can use store-bought or make homemade taco seasoning.
  • Beans: Feel free to use any combination of beans that you like. Pinto beans also work well in this recipe.
  • Salsa: For spicier soup, use medium or hot soup. For milder soup, use mild salsa.

How to make Instant Pot taco soup

Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.

Step 1: Press sauté.

Step 2: When the pot reads “hot”, add the ground beef.

Browned ground beef in an Instant Pot.

Step 3: Cook, stirring regularly, until no longer pink. Drain any extra grease and return the ground beef to the inner pot.

Step 4: Add the broth, and scrape up any browned bits from the bottom of the pot.

Ingredients for taco soup in an Instant Pot.

Step 5: Layer the taco seasoning, garlic, black pepper, black beans, kidney beans, tomatoes, and salsa. Do not stir.

Step 6: Close and lock the lid. Be sure that the pressure release valve is set to “sealing”. Press manual high pressure and adjust the cooking time to 5 minutes.

Step 7: When the cooking time has finished, do a controlled quick release. Unlock and remove the lid.

A black spoon stirring frozen corn into an Instant Pot full of taco soup.

Step 8: Stir in the frozen corn.

Step 9: Serve with your favorite toppings.

A terra cotta colored bowl filled with Instant Pot taco soup.

Tips

  • Thinner soup: This soup is thick and chunky. For thinner soup, add 1-2 additional cups of broth and use diced tomatoes or tomato sauce in place of the crushed tomatoes.
  • Spicy: To give the soup some heat, use hot taco seasoning and medium or hot salsa. You can also add diced green chiles with the tomatoes.
  • Vegetarian: To make the soup vegetarian, omit the ground beef, use vegetable broth, and add an additional 1-2 cans of beans. You may also want to use additional seasoning.
  • Toppings: I like to serve the soup topped with shredded cheddar jack cheese, guacamole, and fresh cilantro. I also serve it with either tortilla strips or tortilla chips.
  • Serving suggestions: The soup is hearty enough to be a meal on its own. However, it also goes well with cornbread or cornbread muffins on the side.
A bowl of Instant Pot tortilla soup next to cilantro and a cream dish cloth.

How to freeze

Taco soup freezes well. You can freeze it either before or after cooking.

To freeze before cooking, brown the ground beef. Add the ingredients except for broth and frozen corn to a freezer-safe container. Freeze for up to 3 months.

Thaw in the refrigerator for about 24 hours before cooking. Add the ingredients from the freezer container along with the broth. Cook continuing with the recipe in step 6.

To freeze after cooking, cook the soup as-directed. Let it cool to room temperature.

Add the soup to a freezer-safe container, and freeze for up to 3 months.

A spoon scooping up a bite of taco soup.

Storage

Store any leftover taco soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.

More Instant Pot soup recipes!

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A bowl of Instant Pot taco soup topped with guacamole and tortilla strips.
5 from 1 vote

Instant Pot Taco Soup

Servings: 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Time to Pressure: 10 minutes
Total Time: 25 minutes
Instant Pot taco soup is a hearty soup that's made with pantry-staple ingredients. This quick soup takes less than 30 minutes to make!

Ingredients

  • 1 pound lean ground beef
  • 2 cups chicken broth or beef broth
  • 2 tablespoon taco seasoning
  • 2 cloves garlic minced
  • 1/2 teaspoon ground black pepper
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can kidney beans drained and rinsed
  • 15 ounce can crushed tomatoes
  • 1 cup chunky tomato salsa
  • 1 cup frozen corn
  • Shredded cheese tortilla chips, fresh cilantro

Instructions
 

  • Press sauté.
  • When the pot reads “hot”, add the ground beef.
  • Cook, stirring regularly, until no longer pink. Drain any extra grease and return the ground beef to the inner pot.
  • Add the broth, and scrape up any browned bits from the bottom of the pot.
  • Layer the taco seasoning, garlic, black pepper, black beans, kidney beans, tomatoes, and salsa. Do not stir.
  • Close and lock the lid. Be sure that the pressure release valve is set to “sealing”.
  • Press manual high pressure and adjust the cooking time to 5 minutes.
  • When the cooking time has finished, do a controlled quick release.
  • Unlock and remove the lid.
  • Stir in the frozen corn.
  • Serve with your favorite toppings.

Notes

  • Ground beef: Ground turkey can also be used in this recipe. If using ground turkey, add 1 tablespoon of oil to the pot before adding the turkey.
  • Taco seasoning: You can use store-bought or make homemade taco seasoning.
  • Beans: Feel free to use any combination of beans that you like. Pinto beans also work well in this recipe.
  • Salsa: For spicier soup, use medium or hot soup. For milder soup, use mild salsa.
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 28g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 823mg | Potassium: 923mg | Fiber: 9g | Sugar: 5g | Vitamin A: 333IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 4mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Main Course
Cuisine: American
Keyword: Instant Pot taco soup, Instant Pot taco soup recipe

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A bowl of Instant Pot taco soup topped with guacamole and tortilla strips.

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