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Instant Pot Taco Soup

A Delicious and Hearty Instant Pot Soup that Feeds a Crowd

This Instant Pot Taco Soup is a wonderful dump-and-go meal that requires very little prep and easy to find ingredients. A special blend of spices means that this soup is chock-full of taco flavor and with ground beef, 3 types of beans, fire roasted tomatoes, corn, and green chilis, this soup is super hearty. Add your favorite taco toppings and you've got a fiesta in a bowl! This soup feeds a crowd and it's perfect for busy weeknights. Your entire family will love it!

a warm bowl of instant pot taco soup
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I am so excited to share this Instant Pot Taco Soup recipe with you. Easy meals are my thing!

This was a meal that was born out of needing to feed a hungry crowd fast! I had made Taco Soup before so I knew it was easy and I had plenty of ingredients on hand to work with. Plus, we’ve been on a “taco” kick lately so this was the way to go. (Check out my Instant Pot Taco Pasta and Instant Pot Salsa Chicken if you haven’t already!)

My kids and my nephews were hanging out at my house and dinner time crept up on us. We were all starving and decided our best bet was to make something in the Instant Pot. We all started looking for ingredients we had available and came up with this delicious Taco Soup. Everyone loved it and when all was said and done all we had leftover was an empty pot!

a bid delicious bowl of instant pot taco soup
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Which Beans Are Best for Taco Soup?

So this one is a toss-up. This recipe for Instant Pot Taco Soup is meant to be easy and quick. For this reason, I used canned beans, and I used the ones I had in my pantry. Red Kidney Beans, Pinto Beans, and Black Beans are what I used and the combination was perfect. That being said, I really feel you could use any canned bean and it would still taste delicious. Just make sure to add the beans with the liquid, do not drain them. That liquid holds lots of delicious flavor.

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instant pot taco soup
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What Kind of Ground Beef Is Best for Taco Soup?

When I’m cooking in the Instant Pot I always like to use ground sirloin or ground beef labeled 93/7 or 90/10. It is still very flavorful, but it’s not necessary to drain the fat after browning it. It’s the best of both worlds! If you use anything with more fat content, then I recommend you drain it after you sauté it.

an amazingly flavorful bowl of instant pot taco soup loaded with beans, ground beef, tomatoes, green chilis, and corn
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What Toppings Should I Put on My Instant Pot Taco Soup?

So many wonderful toppings you can add to this Taco Soup. We love topping ours with shredded cheese, cubed avocado, sour cream, (or my favorite “mantequilla” from back home), crispy tortilla chips, and pico. Really, anything you’d put on a taco would be perfect for this soup!

As far as the cheese, we like cheddar, Mexican blends or Taco blends. I also like to use Cotija Cheese when making anything Taco related. Cotija Cheese crumbles perfectly but it’s a little stronger in flavor, so usually, the younger kids will choose shredded cheese and the rest of us will use Cotija. H-E-B now carries a resealable bag of pre-crumbled Cotija Cheese.

a bowl of instant pot taco soup served with shredded cheese and avocado
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I’m so happy with the way this Taco Soup turned out, and my kids and nephews enjoyed it so much, they asked for it again a few days later. Doesn’t get better than that!

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

This recipe is essentially a one-pot dump meal with simple ingredients, most of which are canned. That means that you won’t need very many utensils and cleanup will be a breeze.

  • You will need some measuring spoons to measure out the spices for the taco seasoning. I like my oval measuring spoons because they fit easily into pretty much every spice jar.
  • For the chicken stock, you’ll need a large liquid measuring cup. I’ve had this measuring cup for years and it’s been great.
  • When browning the ground sirloin, you’ll want to use a wooden or silicone spoon to break up the beef into smaller and smaller pieces as it cooks. I always use my pretty aqua spoon. It’s perfect because it not only gets the job done but it matches my kitchen too. Win, win!
Appliances & Cookware

This recipe fills up my 8-quart. If you want to make this taco soup in the 6-quart Instant Pot then you will need to half the recipe.

Instant Pot Accessories

Make sure to check out my post on Must-Have Accessories for the Instant Pot. You’ll find a complete list of all the top accessories that can be used with your Instant Pot.

I know you and your family will love this quick, easy, and absolutely delicious Instant Pot Taco Soup! I’d love to hear in the comments when you try it.

Whether you’re an Instant Pot beginner or you just like to follow visual step-by-step instructions, you’ll want to head over to my How To Make Instant Pot Taco Soup post. There, you’ll find detailed instructions along with some other great tips and suggestions.

Instant Pot Taco Soup

Ground beef, beans, fire roasted tomatoes, green chilis, and corn

Rating
5 from 2 votes
Servings
10 bowls
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramSoup/Broth
Prep Time
10 minutes
Cook Time
10 minutes
Pressure Release
10 minute NPR
Total Time
30 minutes
Recipe by: Valerie Cooper
This quick and easy Instant Pot Taco Soup is loaded with Tex-Mex goodness! This taco soup will fill your bowl with a fiesta of flavor. It's like enjoying a fully loaded taco in a soup bowl. Simple, delicious ingredients and ready in 30 minutes.
Cuisine: Tex-Mex
Course: Main Course
Category: Soups, Stews & Chilis
a bid delicious bowl of instant pot taco soup
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Ingredients

for the Sautéed Ground Beef

  • 1 tbsp avocado oil
  • 2 cups yellow onion diced
  • 2 lbs ground sirloin
  • taco seasoning see below

for the Vegetables

  • 2 cans fire roasted diced tomatoes 14 1/2 oz, with juices
  • 1 can red kidney beans 15 oz, with juices
  • 1 can black beans 15 oz, with juices
  • 1 can pinto beans 15 oz, with juices
  • 1 can whole kernel corn 15 1/4 oz, drained
  • 2 cans diced green chiles 4 1/2 oz can
  • 4 cups unsalted chicken stock
  • 2 bay leaves

for the Taco Seasoning

  • 2 tbsps chili powder
  • 4 tsps ground cumin
  • 2 tsps ground black pepper
  • 2 tsps kosher salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp dried oregano
  • ¼ tsp red pepper flakes

Directions

  • Turn the Instant Pot on 'Sauté' and using the 'Adjust' button, adjust the temperature setting to 'More' and allow the pot to heat up until the digital display reads 'Hot'.
  • Once the display reads 'Hot', add the avocado oil to the pot, allow it to heat up for about 30 seconds, and then add the diced onion. Sauté the onion, continually tossing until it becomes soft, slightly translucent, and begins to brown on the edges, 4 to 5 minutes.
  • Add the ground sirloin to the pot and, using a large wooden or silicone spoon, break the ground sirloin up into small pieces as it cooks. Continue cooking until browned, 5 to 7 minutes.
  • Add the taco seasoning, mix it into the beef, and continue cooking for another 1 to 2 minutes to allow the spices to release their aromas and flavors into the ground beef.
  • Turn the 'Sauté' feature off and add the diced tomatoes, beans, corn, green chilis, and chicken stock to the pot. Mix everything together well and then add the two bay leaves to the pot.
  • Close the pot and set it to 'Sealing'. Select the 'Soup' function and set the cook time to 10 minutes. Once the cook time has completed, allow for a 10-minute natural pressure release (NPR).
  • As soon as the 10-minute NPR has finished, release any remaining pressure from the pot before opening. Once the pot is open, remove the two bay leaves.
  • Serve and enjoy.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Serving: 1bowl | Calories: 408kcal | Carbohydrates: 36g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1154mg | Potassium: 1006mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1040IU | Vitamin C: 13.8mg | Calcium: 137mg | Iron: 6.4mg

Notes

Some things you should know about this Instant Pot Taco Soup recipe.

Going organic. You can find organic versions of all of the canned vegetables listed in this recipe. When I make soups using canned vegetables, I try to always buy organic when I can. For this recipe, I used Muir Glen Organic Diced Fire Roasted Tomatoes, Rio Luna Organic Chopped Green Chiles, and Bush’s Best Organic Black Beans, Pinto Beans, and Dark Red Kidney Beans.

Kitchen Tools

This is a list of the kitchen tools, utensils and appliances I used to make this recipe.

Tips & Tricks

Here are a few tips and tricks to help you make this Instant Pot Taco Soup recipe your own.

Sauté the onion first. When cooking ground beef with onion, there is some debate as to whether to sauté the onion first and then add the ground beef or to brown the ground beef first and then add the onion. I’ve found that sautéing the onion first allows the onion to develop more flavor before adding the beef. So, that is the method I prefer. First, I sauté the onion until it becomes soft, slightly translucent and starts to brown slightly on the edges. If you have more time, you can continue sautéing the onion so that it browns even more. As the onion browns, it will develop a more complex flavor. Just be careful not to let the onion burn.

Boosting the flavor. Even though this is a beef based soup, you may have noticed that I’m using chicken stock instead of beef stock in this recipe. There is a reason for that – storebought chicken stock is usually much more flavorful than storebought beef stock. The reason: in order for manufacturers to keep the price of beef stock comparable to chicken stock, they have to cut corners. That means that there is actually very little beef in most storebought beef stocks. The result is a stock that’s not as flavorful as it should be. Manufacturers don’t have to take these same shortcuts when making chicken stock because it’s cheaper to make. Therefore, I like to use chicken stock when I’m making a soup that can benefit from the extra burst of flavor. Plus, chicken stock pairs very well with all of the ingredients in this soup.

Don't drain the beans. This recipe uses canned beans which is great because they’re already perfectly cooked with a creamy consistency. That saves us a ton of time when making a recipe like this. Now, to make sure that our soup has as much flavor as possible, we want to retain the liquids in the cans of beans and add them to the pot. And, to boost the flavor of the beans themselves, we add 2 bay leaves to the pot before closing it up to cook.

Serving Suggestions

Here are a few ideas for serving your Instant Pot Taco Soup.

Top it like a taco. You can garnish this soup just like a taco. We like to add sour cream, pico de gallo, avocado, shredded Mexican style cheese, and cilantro to ours. A few drops of hot sauce is also delicious.

Serve over tortilla or corn chips. Serve this soup over a bed of crushed tortilla or corn chips for a little extra taco crunch.

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