Instant Pot Taco Soup

This instant pot taco soup is one of those meals I make over and over again. It’s warm, filling, and comes together so fast you’ll wonder why you ever made soup any other way.

Everything cooks in one pot, and the Instant Pot does most of the work for you. Just brown the beef, toss everything in, and let it pressure cook for 10 minutes.

The flavors remind you of tacos but in soup form. Think seasoned beef, beans, tomatoes, and corn all simmered together in a rich, savory broth.

And honestly, the toppings are what take it to the next level. A little cheese, sour cream, and some crushed tortilla chips make every bowl feel like a real treat.

It’s a great option for busy weeknights or meal prep. Let me show you how to make it!

What Makes This Recipe So Good

It’s a Dump and Go Recipe – Once you brown the beef you just toss everything in the Instant Pot and let it do the work.

Uses Mostly Pantry Staples – Canned beans and tomatoes and broth are things most people already have sitting in the pantry.

Ready in About 30 Minutes – Between the sauté step and a quick 10-minute pressure cook this hearty soup hits the table fast.

The Toppings Make It Special – Cheddar and sour cream and avocado and tortilla chips turn a simple soup into something you actually crave.

Ingredients

• 1 tablespoon Olive Oil
• 1 lb Ground Beef
• 1 medium Yellow Onion, diced
• 3 cloves Garlic, minced
• 1 (1 oz) packet Taco Seasoning
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 1 (15 oz) can Black Beans, drained and rinsed
• 1 (15 oz) can Kidney Beans, drained and rinsed
• 1 (15 oz) can Corn, drained
• 1 (4 oz) can Diced Green Chiles
• 2 cups Beef Broth
• 1 (8 oz) can Tomato Sauce
• Shredded Cheddar Cheese, for topping
• Sour Cream, for topping
• Tortilla Chips, for topping
• Fresh Cilantro, for topping
• 1 Avocado, diced, for topping

Directions

Step 1

Set the Instant Pot to saute mode and add the olive oil. Add the ground beef and diced onion, cooking and breaking the meat apart for 5 to 6 minutes until the beef is browned and the onion is softened. Drain any excess grease.

Step 2

Add the garlic and cook for 30 seconds. Stir in the taco seasoning and cook for another 30 seconds until fragrant.

Step 3

Add the diced tomatoes with their juices, black beans, kidney beans, corn, diced green chiles, beef broth, and tomato sauce. Stir everything together until well combined.

Step 4

Lock the lid and set the valve to sealing. Pressure cook on high for 10 minutes.

Step 5

When the cook time is complete, allow a natural pressure release for 5 minutes, then carefully switch the valve to venting. Remove the lid once the pin drops.

Step 6

Stir the soup and taste for seasoning, adding more salt if needed. Ladle into bowls and top generously with shredded cheddar cheese, a dollop of sour cream, crushed tortilla chips, fresh cilantro, and diced avocado.

Pro Tips

Brown the Beef Really Well

Don’t rush the browning step. Let the ground beef sit in the pot without stirring for about a minute at a time so it actually gets a nice brown crust on it. That browning adds a ton of flavor to the soup.

If you keep stirring and breaking it apart nonstop, the beef steams instead of browning and you miss out on all that deep, savory flavor. Break it up, let it sit, then break it up again.

Also, make sure you drain the grease before adding the garlic. If you skip that, the soup ends up greasy and the fat just floats on top.

Deglaze Before Adding Everything Else

After you cook the garlic and taco seasoning, there will be browned bits stuck to the bottom of the pot. Pour in a splash of the beef broth and scrape those bits up with a wooden spoon before adding the rest of the ingredients.

If you skip this, those stuck-on bits can trigger the Instant Pot’s burn notice and the pot won’t come to pressure. It only takes 30 seconds and it saves you from having to stop and start over.

Don’t Drain the Diced Tomatoes

The recipe says to add the diced tomatoes with their juices, and that part really matters. Those juices add extra liquid that helps the Instant Pot build pressure properly and also give the soup more tomato flavor.

If you drain them out of habit, you might not have enough liquid in the pot and the soup will be too thick. You want it to be a soup, not a stew.

Related Recipes

• Slow Cooker Taco Soup
• Instant Pot Chicken Tortilla Soup
• Instant Pot White Chicken Chili
• Instant Pot Chili
• Slow Cooker Chicken Enchilada Soup

Frequently Asked Questions

Can I use ground turkey or chicken instead of ground beef?

Absolutely. Ground turkey or ground chicken both work great in this soup. The flavor will be a little lighter, so you might want to swap the beef broth for chicken broth to keep everything tasting consistent.

Just brown the meat the same way in step one. Turkey and chicken can release less grease, so you may not need to drain as much.