Instant Pot Taco Soup (2024)

Instant Pot taco soup is a hearty soup that's made with pantry-staple ingredients. This quick soup takes less than 30 minutes to make!

This Instant Pot taco soup recipe is one of my favorite Instant Pot recipes. The soup takes just a few minutes of prep to get together, and the entire recipe is ready in less than 30 minutes. So it's great for busy weeknights.

Taco soup is also made with pantry-staple ingredients that you probably already have in your kitchen, and the soup is packed with flavor! Add your favorite toppings for a hearty meal that makes a great alternative to your usual Taco Tuesday dinner.

Ingredient notes and substitutions

• Ground beef: Ground turkey can also be used in this recipe. If using ground turkey, add 1 tablespoon of oil to the pot before adding the turkey.
• Taco seasoning: You can use store-bought or make homemade taco seasoning.
• Beans: Feel free to use any combination of beans that you like. Pinto beans also work well in this recipe.
• Salsa: For spicier soup, use medium or hot soup. For milder soup, use mild salsa.

How to make Instant Pot taco soup

Here you'll find step-by-step photos showing how to make this recipe. The full recipe is given below.

Step 1: Press sauté.

Step 2: When the pot reads "hot", add the ground beef.

Step 3: Cook, stirring regularly, until no longer pink. Drain any extra grease and return the ground beef to the inner pot.

Step 4: Add the broth, and scrape up any browned bits from the bottom of the pot.

Step 5: Layer the taco seasoning, garlic, black pepper, black beans, kidney beans, tomatoes, and salsa. Do not stir.

Step 6: Close and lock the lid. Be sure that the pressure release valve is set to "sealing". Press manual high pressure and adjust the cooking time to 5 minutes.

Step 7: When the cooking time has finished, do a controlled quick release. Unlock and remove the lid.

Step 8: Stir in the frozen corn.

Step 9: Serve with your favorite toppings.

Tips

• Thinner soup: This soup is thick and chunky. For thinner soup, add 1-2 additional cups of broth and use diced tomatoes or tomato sauce in place of the crushed tomatoes.
• Spicy: To give the soup some heat, use hot taco seasoning and medium or hot salsa. You can also add diced green chiles with the tomatoes.
• Vegetarian: To make the soup vegetarian, omit the ground beef, use vegetable broth, and add an additional 1-2 cans of beans. You may also want to use additional seasoning.
• Toppings: I like to serve the soup topped with shredded cheddar jack cheese, guacamole, and fresh cilantro. I also serve it with either tortilla strips or tortilla chips.
• Serving suggestions: The soup is hearty enough to be a meal on its own. However, it also goes well with cornbread or cornbread muffins on the side.

How to freeze

Taco soup freezes well. You can freeze it either before or after cooking.

To freeze before cooking, brown the ground beef. Add the ingredients except for broth and frozen corn to a freezer-safe container. Freeze for up to 3 months.

Thaw in the refrigerator for about 24 hours before cooking. Add the ingredients from the freezer container along with the broth. Cook continuing with the recipe in step 6.

To freeze after cooking, cook the soup as-directed. Let it cool to room temperature.

Add the soup to a freezer-safe container, and freeze for up to 3 months.

Storage

Store any leftover taco soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.

More Instant Pot soup recipes!

If you’ve tried this easy Instant Pot taco soup recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You canfollow meonPinterestorFacebookeven more delicious food!