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Instant Pot Taco Soup makes dinner time quick and easy. It is filled with your favorite taco ingredients including protein rich ground beef and three beans, along with sweet corn, diced tomatoes and rich, warm spices.
Instant pots {pressure cookers} can be a huge time saver when it comes to making meals for your family. I jumped on the bandwagon last year and haven’t looked back. It took a few recipes in my Instant Pot and I started feeling more comfortable with it.
Using an Instant Pot makes recipes like this Instant Pot Taco Soup super easy, with little clean-up. It’s perfect for a busy night when you don’t have a lot of extra time to cook. I am always looking for when it comes to making meals during the week is how I can add vegetables and protein to my kids diet.
This Instant Pot Taco Soup recipe does just that. It is loaded with juicy, flavorful ground beef and three kinds of beans to pack the protein in.
I like using ground beef for meals because it is easy to cook and affordable.
If you like chili then you will love this Instant Pot Beef Taco Soup loaded with your favorite Tex-Mex ingredients. Other sounds we like are this Cabbage Roll Soup, Instant Pot Stuffed Pepper Soup, Instant Pot Turkey Chili and this Slow Cooker Mexican Chicken Lime Soup.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Beef: I used ground beef in this soup. I suggest using 80/20 for the extra fat that adds flavor.
- Vegetables: Bell pepper, diced tomatoes and corn is added to this taco soup. You can use any color but I really like red bell pepper.
- Beans: The mixture of beans is black beans, kidney beans and pinto beans. Make sure to drain them and rinse them.
- Spices: A mixture of chili powder, cumin, paprika, garlic powder, oregano and onion powder creates a warm taco inspired flavor.
How to make this Instant Pot Taco Soup
Step 1: Cook Beef: Set your Instant Pot or your pressure cooker to sauté. Add the ground beef, garlic and onion and cook until browned, stirring while it cooks. Once it is cooked add the remaining ingredients to the pot and give it a good stir. pressure before starting the 5 minutes}.
Step 2: Pressure Cook the Soup: Cover and seal the lid. Change the Instant Pot to MANUAL HIGH pressure and set the time to 5 minutes {remember your Instant Pot takes time to come to pressure before starting the 5 minutes}.
Once your pot is depressurized, remove the lid carefully {open away from your body} using a towel or kitchen mit to grasp the lid. Stir everything together again and taste, adjusting seasoning to your liking.
Serve the taco soup in soup bowls and top with your desired toppings. I like to serve with shredded cheese, sour cream, diced tomatoes, avocado, red onion, cilantro and chips.
Storage Tips
Store the leftover soup in an airtight container for up to 4 days. You also can freeze this soup. Just make sure to let it cool completely and store it in a freezer safe container for up to 3 months.
More Soup Recipes
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Instant Pot Taco Soup
Ingredients
- 1 pound ground beef {I like to use 80/20}
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1/2 of a red bell pepper, seeds removed, diced
- 1 – 15 ounce can of black beans, drained and rinsed
- 1 – 15 ounce can of kidney beans, drained and rinsed
- 1 – 15 ounce can of pinto beans, drained and rinsed
- 1 – 15 ounce can of sweet corn, drained and rinsed
- 1 – 15 ounce can of diced tomatoes
- 1 – 8 ounce can of tomato sauce
- 4 cups beef broth
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/4 cayenne pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Set your Instant Pot or your pressure cooker to sauté. Add the ground beef, garlic and onion and cook until browned, stirring while it cooks. Once it is cooked add the remaining ingredients to the pot and give it a good stir. pressure before starting the 5 minutes}.
- Cover and seal the lid. Change the Instant Pot to MANUAL HIGH pressure and set the time to 5 minutes {remember your Instant Pot takes time to come to pressure before starting the 5 minutes}.
- Once your pot is depressurized, remove the lid carefully {open away from your body} using a towel or kitchen mit to grasp the lid.
- Stir everything together again and taste, adjusting seasoning to your liking.
- Serve the taco soup in soup bowls and top with your desired toppings. I like to serve with shredded cheese, sour cream, diced tomatoes, avocado, red onion, cilantro and chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own.
This recipe alone should give anyone who doesn’t have an Instant Pot a reason to get one!
Love that you loaded it up with toppings!
Cannot wait to make this for my husband! Love a good taco soup!
Love how this uses so many different types of beans! 🙂
Yes this recipe looks delicious but for one or two retired people, too much food and too much time to cook it. My husband and I look for smaller, easy to prepare meals which we can prepare quickly. I would be interested in hearing more about those. I do have an IP and and Airfryer as well as a convectikon stove and oven and microwave. I find I use my microwave and stove often. Thank you.
Yes recipes in the Instant Pot can be a lot of soup. You could freeze half of this soup for later. Also, you could try halving the recipe. I haven’t tried that but I bet it would work.