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Instant Pot Taco Soup

Instant Pot Taco Soup

/ Beef Recipes

Spicy Instant Pot Taco Soup tastes just like a taco without the tortilla! It makes for a quick and tasty weeknight meal.

Try serving Hatch Chile Cornbread, Homemade Tortilla Chips, or Strawberry Avocado Spinach Salad along with your Instant Pot Taco Soup. This Instant Pot Taco Soup tasty enough to serve at your next Fiesta!

I love tacos!

Yes, tacos are a staple at our house. We LOVE tacos. Mexican food in general is a go to. It’s easy, flavorful, and everyone loves it. The best part is it usually includes the same ingredients, just presented in different way. You know what I mean: meat, beans, salsa or tomatoes, and maybe a few more.

That’s why I’m always experimenting with new recipes and ways to eat those same tasty ingredients. Taco soup is one of my many successes. It’s delicious!!! It tastes just like a taco, but without the tortillas.

If you wanted a little tortilla with your taco you could crumble some tortilla chips or strips on top. I like to keep it fresh with a diced avocado and cheese. Either way, this soup is filling, and SO good!

Easy Taco Soup

BEEF. Select the sauté function on Instant Pot. Add ground beef and onion. Break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain excess grease.

COMBINE. Stir in black beans, corn, diced tomatoes and chilis, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Turn off sauté mode.

HEAT + SERVE. Close and lock the lid. Select high pressure and set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Using the quick-release method, release pressure carefully, about 5 minutes. Unlock and remove the lid. Top soup with avocado slices and Oaxaca cheese.

Recipe Tips

  • Beans: Swap out the black beans with either pinto or kidney beans or even use a combination in this recipe.
  • Taco Seasoning: Our Homemade Taco Seasoning would be a great addition to this recipe.  Just use 3 TBSP of it instead of the packet of seasoning called for in the ingredients list.
  • Cheese: If you are new to using Oaxaca cheese it is a creamy, stretchy Mexican cheese especially loved for how well it melts in recipes.  If you can’t find it at your local grocery store it is usually readily available at most Latin American supermarkets.  You can also use either Mozzarella or Monterey Jack cheese instead or ideally a blend of the two.
  • Vegetarian: To make this dish vegetarian you can leave out the ground beef and add some extra beans or use meatless crumbles instead.
  • Spice it Up: To spice this soup up a little more add some hot sauce either before cooking or to individual bowls once dishing it up.  You could also add some diced jalapenos as a spicy topping if you can take the heat!

Suggested Toppings

  • Sour cream
  • Plain Greek Yogurt
  • Green Chilies
  • Avocado
  • Diced Tomatoes
  • Shredded Cheddar or Mexican blend cheese
  • Jalapenos
  • Green Onions
  • Tortilla chips or strips
  • Salsa or hot sauce

Storing Leftovers

STORE leftovers in an airtight container in the fridge for up to 4 days.

This soup FREEZES very well and once cooled, can be stored in an airtight container or Ziploc bag in the freezer for up to 4 months.

When ready to enjoy it again, allow soup to thaw overnight in the fridge.  Then warm it in a pot on the stove or heat it up in the microwave for a few minutes, stirring half way through the cooking time.

For more delicious soup, try:

  • Loaded Potato Soup
  • Hot and Sour Soup
  • Chicken Enchilada Soup
  • Homemade Tomato Soup
  • Vegetable Beef Stew

Print Recipe

  • 1 pound ground beef
  • ½ small onion – diced
  • 1 15.5 ounce can black beans – rinsed and drained
  • 1 15.25 ounce can whole kernel corn – drained
  • 1 10 ounce can diced tomatoes and green chiles
  • 1 8 ounce can tomato sauce
  • 2 cups beef broth
  • 1 1.25 ounce package taco seasoning mix
  • 2 avocados – sliced
  • 1/4 cup shredded Oaxaca cheese – or to taste

  • Select the Sauté function on the Instant Pot. Add the ground beef and onion.

  • Break up the ground beef into crumbles and cook until the beef is browned, about 5 minutes. Drain any excess grease.

  • Stir in the black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Turn off the Sauté mode.

  • Close and lock the lid. Select High Pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for the pressure to build.

  • Using the Quick Release method, release the pressure carefully, about 5 minutes. Unlock and remove the lid.

  • Top the soup with avocado slices and Oaxaca cheese.

STORE the Instant Pot Taco Soup in an airtight container in the refrigerator for up to 3 days. To FREEZE, place it in a sealed container in your freezer for up to 4 months.

Thaw in the refrigerator before reheating. To REHEAT, warm it on the stove over medium heat until heated through or in the microwave in a microwave-safe container for 2-3 minutes, stirring halfway through.

Calories: 342kcal | Carbohydrates: 7g | Protein: 17g | Fat: 28g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 308mg | Potassium: 566mg | Fiber: 5g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg

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About the Author

Frances Bautista

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