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Here you'll learn, step-by-step, how to make Taco Soup in the Instant Pot. This Instant Pot Taco Soup is a wonderful recipe loaded with lots of Tex-Mex goodness including 3 types of beans, fire roasted tomatoes, corn, green chilis, and seasoned with a special blend of spices. Topped with a dollop of sour cream, avocado, shredded cheese, and cilantro this soup becomes a fiesta in a bowl. This is one of my family's favorite soups and I'm sure it will become one of your family's favorites as well. This is a great meal for busy weeknights because other than browning the ground sirloin, it is essentially a quick and easy dump meal that'll be ready in about 30 minutes.

instant pot taco soup

This Instant Pot Taco Soup is FANTASTIC and a family favorite. I get requests for this one all the time. And I never mind making it because this soup is super easy, uses mostly canned ingredients, is quick to throw together, and only dirties one pot. That makes it a perfect dinner option for those nights when I need something that’s quick, hearty, and full of flavor.

My kids love this soup! Most of us like to serve our bowls topped with shredded cheese and a dollop of sour cream (these two are must-haves for the entire family), some tortilla chips, a few slices of avocado, pico de gallo, and a sprinkle of fresh cilantro. I do have a couple of picky eaters, but that’s not a problem because…

What’s the best thing about this soup?

Not only is it fast and easy to make, but this soup is also super flexible. That’s what I love most about it. Since there are almost an endless number topping that can be added to this soup, each bowl can be made to each person’s liking. That means that it can be adjusted so that you can please even the pickiest of eaters. If there is a topping that they don’t like, just leave it off. My littlest one doesn’t like cilantro or pico de gallo so we just leave it off. My hubby loves to load his up with cilantro so… he can have at it. My older boys like to add a few splashes of hot sauce on top to spice things up a bit. Go for it boys!

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how to make instant pot taco soup

One of the other great things about this taco soup recipe is that it uses canned beans, and vegetables. So, that means no soaking or cooking beans and no chopping tomatoes. I always make sure to keep these ingredients in the pantry so that I can whip up a pot of this soup at a moments notice. Thanks to the Instant Pot, I just sauté the onion and beef for a handful of minutes, dump the rest of the ingredients in the pot, close the pot, set the cook time, and before I know it the soup is done.

Instant Pot soups are perfect for busy weeknights because they can be made using only one pot and they cook so quickly. I love making soups in my Instant Pot and my family loves it too. Some of my family’s favorite soup recipes are my Instant Pot Chili, Instant Pot Tomato Soup, and Instant Pot Chicken Soup.

How To Make Instant Pot Taco Soup

Like I said, this soup is a perfect quick and easy dinner for busy weeknights. It’s such a simple soup to prepare because it uses common spices, ground beef, canned vegetables, and canned beans.  Since it’s bursting with taco flavor, this soup is even better topped with shredded cheese, a dollop of sour cream, some tortilla chips, avocado, pico de gallo, or any of your favorite Tex-Mex toppings.

I especially love making a pot of this soup when I have my nephews over. They love it too!

They are big boys, and I have a few big boys of my own. So, this soup is perfect when serving a crowd of heavy eaters. It almost fills up my 8-quart Instant Pot. So, if you’re serving a smaller group, there will be plenty for leftovers. I have to tell you that a bowl of this soup the next day is even better than the day before.

serving taco soup from the instant pot

Let’s get started making this quick, easy, and delicious Instant Pot soup.

Ingredients for Instant Pot Taco Soup

This taco soup recipe uses simple canned ingredients like beans, diced tomatoes, diced green chiles, and corn. To give this soup it’s wonderful flavor, I use a special blend of Mexican spices that are easy to put together. I usually always have all the canned ingredients and spices in my pantry. So, any time that I have ground beef in the refrigerator, I always keep this recipe at the top of my list.

  • Ground Sirloin: You’ll notice that when one of my Instant Pot recipes calls for ground beef, I will usually use ground sirloin. The reason: because it’s a very flavorful, very low-fat meat. While it’s cooking, it doesn’t render a lot of fat that has to be drained. That saves me a lot of time because I can just start adding my other ingredients once the ground sirloin is cooked. Ground sirloin is probably the most convenient ground meat that can be used in the Instant Pot.  I highly recommend that you use it in any recipes that call for ground beef. The only downside – it is slightly pricier, but the added convenience is worth it.
  • Yellow Onion: The yellow onion is sautéd with the ground sirloin to boost the flavor of the meat.
  • Unsalted Chicken Stock: Canned beans are wonderfully convenient but they are cooked to be neutral in flavor so that they are versatile. Since we are using canned beans in this recipe, we want to use ingredients that will infuse the beans with a ton of flavor. Most store-bought beef stock won’t work well because it’s very mild in flavor. Because of differences in the way they are manufactured, store-bought chicken stock is much more flavorful compared to store-bought beef stock. So, we’ll use the more flavorful chicken stock for this recipe.
  • Taco Seasoning Spice Blend: I use a medley of spices to make this wonderfully flavorful taco seasoning. They are all common and you should have them in your pantry already. I use chili powder, cumin, black pepper, salt, paprika, garlic powder, onion powder, dried oregano, and red pepper flakes. This blend is perfect for many uses including chili’s, rubs, and taco meat. Note: The spice blend should be made before starting to cook.
  • Canned Vegetables: Any canned tomato, canned green chiles, and canned corn will work for this recipe. I like to use organic varieties of canned vegetables whenever I can. My favorite canned tomatoes are from Muir Glen. I used the Muir Glen Organic Fire Roasted Diced Tomatoes for this recipe because they are both super flavorful and organic. I use Rio Luna Organic Chopped Green Chiles for the green chiles. They are mildly spicy and very flavorful. You can adjust the amount of green chilis if you’re sensitive to spicy foods but even with the two cans of green chilis, the soup is not overly spicy by any means. Even my littlest one (8 years old) gobbles his bowl up.
  • Canned Beans: In this recipe, I use canned kidney beans, pinto beans, and black beans but you can use whatever combination of beans that you have on hand. I like to use a variety because it adds different colors and textures to the soup. For this recipe, I used Bush’s Best Organic Black Beans, Pinto Beans, and Dark Red Kidney Beans. If you only have one kind of bean on hand or a variety of other beans not listed in this recipe then use what you’ve got. Either way, it’s guaranteed to be delicious.

The great thing about this list of ingredients is that they are all readily available, inexpensive, and most can be stored in the pantry until you need them.

Prepare the spice blend

Gather, measure out, and add the chili powder, cumin, black pepper, salt, paprika, garlic powder, onion powder, dried oregano, and red pepper flakes to a small bowl and set aside.

Sauté the yellow onion

Turn the Instant Pot on ‘Sauté’ and using the ‘Adjust’ button, adjust the temperature setting to ‘More’ and then allow the Instant Pot to heat up until the display reads ‘Hot’. Once the digital display reads ‘Hot’ add the avocado oil to the pot and allow it to heat up for about 30 seconds. Next, add the 2 cups of diced yellow onion and sauté continually tossing the onion until it becomes soft and begins to slightly brown around the edges. This usually takes 4 to 5 minutes.

Add the ground sirloin and brown

Next, add the 2 lbs of ground sirloin to the pot and cook with the onion. Using a large wooden or silicone spoon, continually break the ground beef up into smaller and smaller pieces as it cooks. Continue until the ground sirloin is fully cooked. This usually takes anywhere from 5 to 7 minutes.

Add the taco seasoning

Next, add the blend of spices to the ground sirloin and mix it into the meat. Continue cooking it for another minute or two to allow the spices to begin releasing their wonderful flavors and aromas into the ground sirloin.

Add the canned beans and vegetables

Turn off the ‘Sauté’ feature and then dump each can of beans and vegetables into the pot. First, dump the 2 cans of diced fire roasted tomatoes with juices into the pot. Next, dump each can of beans with their juices into the pot. I used one can each of red kidney beans, black beans, and pinto beans. Really, any combination of beans will work as long as you add 3 cans.

Finally, add the can of whole kernel corn and the two cans of diced green chilis.

Add the chicken stock

Once all of the vegetables have been added to the pot, add the 4 cups of chicken stock and then mix all of the ingredients together very well. Finally, add the two bay leaves to the pot.

Close the pot and set the cook time

Close the Instant Pot, set it to ‘Sealing’, select the ‘Soup’ function, and then set the cook time to 10 minutes. The soup function cooks more gently so that the beans and vegetables don’t end up breaking apart during cooking.

Now is a good time to start setting up the toppings bar. Like I’ve mentioned, we like to serve this soup with shredded cheese, sour cream, tortilla or corn chips, pico de gallo, slices of avocado, and cilantro.

Allow for a natural pressure release

Once the 10 minute cook time has completed, allow for a 10-minute natural pressure release (NPR). That means that you’ll just let the pot sit for an additional 10 minutes after the cook time has completed. You’ll notice that the digital display will start counting up. As soon as the display reads L0:10, release any remaining pressure from the pot. After all of the remaining pressure has been released and the pin has dropped, open the pot, remove the two bay leaves, and give everything a final stir.

Serve and enjoy your taco soup

All done! Now go and enjoy a nice warm bowl of this deliciously flavorful and hearty soup with your family. Everyone can add a few of their favorite toppings and start chowing down.

a hearty bowl of taco soup

Now that you have had a chance to go through these step-by-step instructions, you’ll want to head over to the Instant Pot Taco Soup recipe.  There you’ll find the full printable recipe card plus tons of great tips and serving suggestions for this Instant Pot soup recipe.

I hope you have a chance to make a pot of this wonderful Instant Pot Taco Soup. It is one of my family’s favorite recipes and I know that it will be one of your family’s as well. If you do try this recipe, please leave a comment below and let me know how it was.