Change up dinner this week with this quick and easy Instant Pot Taco Soup! Loaded with seasoned beef, black beans, corn, diced tomatoes, and more. This is a taco soup recipe that takes 10 minutes to cook and offers that slow-simmered flavor you know and love. This Instant Pot taco soup recipe is one the whole family can enjoy and takes no time to whip up.
Pile high with sour cream, top with tortilla chips and all your other favorite taco toppings. A quick dinner that reheats beautifully. Taco soup in the Instant Pot will become an instant favorite.
If you love pressure cooker recipes, I have a few more that you might want to add into your meal planning. Try out this Instant Pot chicken penne pasta, pressure cooker stuffed peppers, or even my chicken marsala Instant Pot recipe.
Ingredients for Taco Soup
- Oil – You will want some oil for the saute of the onions.
- Onions – You will want to finely dice up onion for this soup. It is going to enhance the flavor.
- Ground Beef – Make sure to remove the grease once you are done on the saute feature.
- Taco Seasoning- You can use your favorite brand or make your own taco seasoning.
- Seasonings – Garlic salt, salt, pepper, are what I used to season the dish.
- Corn – I reached for corn out of the can, but you could use frozen corn as well.
- Black Beans – Now, black beans are great, but pinto beans work just as good if you don’t have black beans.
- Crushed Tomatoes – This is one of my favorite ingredients. Dress up the flavor even more with a can of Rotel.
- Chicken Broth – The chicken broth helps to bring all the flavors together in a rich broth.
How To Make
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Step One: Select the saute mode on the Instant Pot. Add your oil and toss in the veggies and cook until translucent.
Step Two: Next, add in your ground beef and saute until beef is cooked. Drain off grease.
Step Three: Next, you will add in the rest of the ingredients. Stir well and make sure to deglaze the bottom of the pot to remove any stuck on bits.
Step Four: Place the lid on and make sure the valve is set to sealing. Pressure cook high pressure as directed. Followed by a quick release of pressure.
Step Five: Stir and then serve up your taco soup with all your favorite taco toppings.
Storing Leftover Soup
Refrigerate – Refrigerate any of the leftover soup for 2-3 days in an airtight container in the fridge. This is the perfect recipe to use for quick lunches later in the week.
Reheat – To reheat, you can warm on the stovetop, microwave, or even on the saute feature in the Instant Pot. Just heat until the soup is warmed all the way through.
Freezer – You can also freeze this soup. Just place in a freezer container and freeze for 2-3 months. Then thaw in the fridge overnight and then warm it up for an easy weeknight dinner when you want something simple.
Tips and tricks
- Use a lean ground beef so you don’t have to drain as much of the excess grease.
- I like to top with tortilla strips for a nice crunch factor.
- Fresh avocado slices, fresh cilantro, sour cream, are all great taco soup toppers. I have even done corn chips and it was tasty.
- You can use ground turkey in swap of beef.
- Toss in a can of green chiles for added flavor.
- Swap black beans with kidney beans if you want.
Once your Instant Pot is done cooking, you will use a wooden spoon to push the valve in the back to release the steam. This will quickly release the pressure so you can open the lid once all the steam is gone and the pin drops.
If you want a creamy soup, you will want to add it in once the soup is done cooking. Slowly stir it in once the soup is done, and then serve right away. Dairy products do not cook that well when pressure cooked.
Need more Mexican recipes? Try these:
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Instant Pot Taco Soup
- 2 tablespoons oil
- ½ onion diced
- 1- pound Ground Beef
- 3 tablespoons taco seasoning
- 1 teaspoon garlic salt
- 1 teaspoon Salt
- 1 teaspoon pepper
- 1 cup corn canned
- 15 oz can of black beans
- 15 oz can crushed tomatoes or diced tomatoes
- 4 cups chicken broth
- Set your instant pot to sauté mode. Add in your vegetable oil. Allow that to heat up. Once hot add in your onions. Allow that to sauté for about three minutes until translucent and softened.
- Once your onions have cooked, add in your ground beef and taco seasoning. Brown your beef.
- Add in your remaining ingredients: garlic salt, salt and pepper, corn, black beans, tomatoes, and chicken broth.
- Play some lid on your instant pot, and seal. Close the ceiling valve by pushing it away from you. Set your instant pot on high pressure for six minutes. Once the timer is done, do a quick release by bringing the valve closer to you and releasing pressure.
- Once the pressure has been fully released, the silver pin to the right will drop. Open the lead by twisting it open.
- Mix together, and transfer to your favorite soup bowl.
Slow Cooker Recipe
- Cook your ground beef until it is no longer pink. Drain off the fat and then place the beef in the crockpot.
- Add all the ingredients for the soup in the crockpot, and then place on low for 6-8 hours or 4-5 hours on high.
Diane Couture-Richard says
Could this be made in a crackpot also?
All of my favourite flavours in a soup. This looks delicious.
Amanda Wren-Grimwood says
Such a tasty soup in such a short amount of time with the instant pot. This looks so delicious and easy to make too.
I was looking for a recipe like this, thank you for sharing! I can’t wait to try it soon!
This taco soup looks amazing. Hearty, comforting and packed with great flavor. Looking forward to enjoying a big bowl of this.
Such a cozy soup recipe! It’s so flavorful and great with some cheese on top. Chili meets soup, what’s not to love?