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.

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 (slow cooker chicken tortilla soup). 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. Also check out my Green Chile Chicken Enchilada Soup for a tasty variation.

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!

Ingredients Needed to make Instant Pot Beef Taco Soup

Here is a brief overview of the simple ingredients needed. To see printable recipe card with exact amounts and directions, scroll below.

• 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 taco 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.

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!

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

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.

What to Serve with Taco Soup

Although the soup is hearty enough to enjoy on it’s own, here are some favorites we love to serve with ours:

• Green Chile Cornbread Muffins
• Chips and Restaurant-Style Guacamole
• Sheet Pan Ground Beef Quesadillas
• Mexican Charro Beans

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.

Instant Pot Taco Soup FAQ’s

How can I make this keto friendly?

If you’re following the Keto diet, you will want to omit the beans and not add the tortilla chips on top when serving. Other than that, check your ingredients as you add, but you should be good to go.

How can I make this soup in my crock pot?

Follow this recipe (slow cooker chicken taco soup) for the slow cooker version!

Can I make this spicier?

Absolutely! When dicing the jalapeno, leave the seeds in and even add an additional jalapeno. When serving, you can add a splash of hot sauce on top. If you really like heat, add some Cayenne pepper to the soup before it cooks.

More Instant Pot Recipes to try

Instant Pot Beef Enchilada Casserole– comes together in no time and is packed with flavor! Layers of beef, sauce, cheese, and corn tortillas combine into a Tex-Mex dish the whole family will love!

Instant Pot Chicken Taco Bowls– quick and easy "dump and start" meal! A one pot dinner that is both budget friendly and packed with flavor!

Instant Pot Crack Chicken– a high-protein, keto-friendly main course that's as easy to make as it is delicious. With its creamy cream cheese and ranch-flavored sauce, this versatile dish can be served up in sandwiches, with mashed potatoes, or alongside your favorite sides!

Instant Pot White Chicken Chili– this zesty, spicy pressure cooker chili features tender chicken breast, hearty beans, corn, and seasonings in a creamy, delicious broth.

Instant Pot Ground Beef Stroganoff– made with ground beef, white button mushrooms, onions, and egg noodles all cooked conveniently in your pressure cooker! A dump-and-go, easy dinner recipe perfect any night of the week!