Quick & Easy Instant Pot Taco Soup

This quick and easy Instant Pot Taco Soup recipe is perfect for busy weeknights or when you need a comforting meal. Packed with flavor and customizable toppings, it’s sure to become a family favorite.

Photo byThe Cookin' Chicks

Easy Instant Pot Taco Soup

Once Fall hits and the weather gets cooler, my family loves a warm, hearty bowl of soup for dinner. Truth be told, I am a “soup year round” type of person, but since my hubby really isn’t, I try to keep it to a minimum during the hotter months! This easy taco soup is a variation of my favorite slow cooker recipe. Using the Instant Pot, it is ready in under 30 minutes, low carb, healthy, and fully customizable. Served with some loaded cornbread and you have a meal the entire family will enjoy.

What is Taco Soup?

You’ve heard of tacos, but maybe not taco soup. Its a broth based soup with all the flavors of classic tacos, but in soup form. Taco seasoned ground beef with corn, beans, onions, peppers, and more combined together and served with your favorite toppings. Perfect for Taco Tuesday or any other night of the week!

Photo byThe Cookin' Chicks

Ingredients Needed to make Instant Pot Beef Taco Soup

Here is a brief overview of the simple ingredients needed.

• Ground Beef– I recommend using a leaner ground beef such as 90/10, however, any type works. You can also use ground turkey, ground chicken, or even shredded chicken to make a chicken taco soup variation.
• Garlic– fresh minced garlic
• Tomatoes– I use fresh diced tomatoes, however, you can also use canned tomatoes if preferred.
• Jalapeno– de-seeded and diced, if you don’t like spice, you can also use green chilies in place.
• Taco Seasoning– homemade seasoning is best as you can control amounts of each ingredient. This gives the soup it’s Tex Mex flavor, so any brand desired works too.
• Corn– canned or frozen works great.
• Salt– season to taste. Although the recipe calls for 2 tsp, feel free to start at 1 teaspoon and adjust from there.
• Black Beans– drain and rinsed.
• Chili Beans– drained and rinsed. You can also use kidney beans, pinto beans, or garbanzo beans.
• Broth– I use vegetable broth in this recipe, however, you can also use chicken broth or beef broth if desired.
• Onion– this adds lots of flavor to the soup, fresh or frozen works, I use white or yellow onions, but purple works too.

Photo byThe Cookin' Chicks

How to make Taco Soup in Instant Pot

1. In your pressure cooker, turn the saute function on and add in the ground beef and garlic.
2. Saute for about 2-3 minutes, then add in the onion and cook another 2 minutes.
3. Stir in the taco seasoning to coat the meat entirely.
4. Add in the tomatoes, jalapeno, corn, chili beans, and black beans. Stir.
5. Pour in the vegetable broth and stir to fully incorporate.
6. Turn off saute function and place Instant Pot lid securely on top with the valve in sealing position to lock.
7. Set to manual, high pressure for 12 minutes followed by a quick release.
8. Once pin has dropped, remove the lid and stir. Serve in bowls with toppings of choice. Enjoy!

Photo byThe Cookin' Chicks

Taco Soup Topping Ideas

• Sour Cream
• Shredded Cheese (Cheddar cheese, Monterey, Pepper Jack, etc.)
• Diced Avocados
• Tomatoes
• Black Olives
• Tortilla Chips or fresh tortillas
• Hot Sauce

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Variations of this Taco Soup

• Use ground chicken or shredded chicken in place of the beef.
• Omit the meat altogether to make this vegetarian. Just be sure to use vegetable broth.
• Add additional beans to make the soup heartier.
• Green Chiles are a great addition that adds flavor, not usually heat.

Photo byThe Cookin' Chicks

Storing Leftovers

• Allow to fully cool before placing in an airtight container in the refrigerator up to 4 days.
• To freeze, place in a freezer safe container in the freezer up to 3 months. Simply thaw and reheat in the microwave, over the stove, or using the slow cooker until heated through.

Exact Ingredients

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• 1 lb ground beef or turkey
• 1 tablespoon minced garlic
• 2 tomatoes, diced
• 1 jalapeno, de-seeded and diced
• 4 tablespoon taco seasoning
• 2 cups corn
• 2 teaspoon salt
• 1 can black beans, drained
• 1 can chili beans, drained
• 3 cups vegetable broth
• 1 diced onion