Instant Pot Taco Soup
Instant Pot Taco Soup

Taco Soup is a great recipe for the cooler months! Make our Easy Taco Soup Recipe in an Instant Pot for a hands-on approach and lots of leftovers. Topped with crunchy tortilla chips, it’s like having a taco in a bowl!

What is taco soup?

Taco soup is lighter than chili but still hearty enough to serve as a standalone meal. It’s flavorful, bouncy, and full of ground beef, beans, and corn.

Serve it with toppings of shredded tortilla chips, chopped onions, sour cream, and fresh cilantro for the flavor of a crunchy taco in every bite.

Easy Taco Soup in the Instant Pot

I prefer to use my 6L Instant Pot pressure cooker to make this soup (and almost everything else!). It cooks the soup quickly and also keeps it warm for up to 10 hours when I need to have dinner earlier in the day. It really is the best of both worlds.

(Looking for a slow cooker version? Try our slow cooker taco soup.)

  • New to Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.

How to make taco soup

Oh, and it’s easiest to use a nice lean ground beef (93% or higher). So there is no need to drain excess fat.

After that, all you have to do is add the rest of the ingredients and pressure cook the soup!

While it’s cooking, you can prepare your toppings so they’ll be ready when it’s time to eat. All in all, it takes less than an hour to make!

This soup makes great leftovers!

This soup is truly a meal in itself. It’s a quick dinner for chilly or chilly evenings, and the leftovers make a great packed lunch too.

How to Freeze Taco Soup

If you have more leftovers than you can eat in a few days, freeze the rest! Pack portions into freezer containers or bags and freeze for up to three months. Thaw in the refrigerator before reheating, or transfer the frozen soup to a saucepan and heat over low heat until thawed and reheated.

Sometimes I like to scoop the soup into a mini loaf or muffin pan, freeze it, and then transfer the frozen food to gallon bags and store in the freezer.

More Best Pressure Cooker Meals!

  • Pressure Cooker Cajun Spiced Stuffed Peppers
  • Pressure Cooker Moroccan Chicken
  • Pressure cooker chicken and rice casserole
  • Pressure cooker Guinness Beef Stew
  • Pressure cooker chicken adobo and rice

Instant Pot Taco Soup

preparation time
10 mins

cooking time
50 minutes

total time
60 minutes

6 servings

For Stovetop Pressure Cookers: Perform step 1 as directed in a pressure cooker on the stovetop over medium-high heat. Place the lid on the pressure cooker, bring to high pressure, then turn down the heat and let the soup cook on high pressure for 17 minutes. Release the pressure naturally completely, or allow the pressure to release naturally for at least 15 minutes before performing a quick depressurization. Serve the soup with toppings and lime wedges.


For the soup:

  • 1 tablespoon olive oil

  • 1 lb lean ground beef (93% or higher)

  • 1 Middle red or yellow onionrolled

  • 1/2 teaspoon kosher salt

  • 3 cups Low sodium chicken broth

  • 1 (fifteen-ounce) can diced tomatoes

  • 1 (fifteen-ounce) can of black beans, rinsed and drained

  • 1 (fifteen-ounce) can kidney beans, rinsed and drained

  • 1 (4-ounce) can green chilies

  • 1 1/4 cup (6 ounces) corn gritsfresh or frozen

  • 2 1/2 teaspoon chilli powder

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon kosher salt

Toppings for serving:

  • 1 1/2 cups tortilla chipseasily crushed

  • 3/4 Cup sour cream

  • 1/2 Cup chopped coriander

  • 1/2 Cup rolled Onion (Red or white)

  • 6 lime wedges


  1. Fry the ground beef and onion:

    Heat the olive oil in the pressure cooker on the sauté setting. Add the ground beef, onions, and salt and sauté for about 3 minutes, breaking up the meat with a spoon or spatula. It’s okay if the meat isn’t fully cooked through.

  2. Add the remaining ingredients and pressure cook the soup:

    Stir in the chicken broth, diced tomatoes and their liquid, black beans, kidney beans, green chiles, corn, spices, and salt.

    Place the lid on the pressure cooker and make sure it is in the seal position. Choose the soup, manual or quick cook setting and set the time to 20 minutes at high pressure. The pot takes about 15 minutes to build up pressure, then the cooking time begins.

  3. release pressure:

    After the cooking program has finished, allow the pressure to release naturally for at least 15 minutes. At this point, you can either do a quick depressurization by placing the depressurizer in the ‘deflate’ position, or let the pressure naturally vent the rest of the way.

    You can also let the soup sit on the pressure cooker’s “Keep Warm” setting for up to 10 hours.

  4. Serve with toppings:

    Ladle the soup into bowls and serve with french fries, sour cream, cilantro and diced onions, along with lime wedges.

    Leftovers will keep refrigerated for about 1 week or frozen for up to 3 months.

nutritional information (per serving)
446 calories
14g Fat
47g carbohydrates
37g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!