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Instant Pot Taco Soup

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This Instant Pot Taco Soup is a colorful, flavorful soup the entire family will love! It’s all the great taste of tacos in a hearty and satisfying soup.

a collage of taco soup in a white bowl topped with sour cream and cheese in a flower linen with title text reading Instant Pot Taco Soup

If you love Taco Tuesdays but still want some variety, this Instant Pot Taco Soup is a great recipe to add to your menu during cold weather. It’s also a great potluck recipe and is an easy, affordable way to feed a crowd!

a collage of taco soup in a white bowl topped with sour cream and cheese in a flower linen with an instant pot, tomatoes and lime wedges in the background

How to Make Instant Pot Taco Soup

You won’t need any fancy ingredients for this Instant Pot Taco Soup, but there are a lot of them.

glass bowls of ingredients for instant pot taco soup, like beans, broth, vegetables, ground beef, sauce, tomatoes and seasonings

You can skip some of these if you want, but it’s the combination of all the flavors and textures that makes this soup so yummy!

As far as equipment, all you need are your Instant Pot and something to stir with!

Step 1: Saute Onions and Garlic

To begin, press the “Sauté” button on your Instant Pot. Wait for the display to read “Hot” then add olive oil, diced onions and minced garlic to the pot.

diced onions and minced garlic in an instant pot

Cook for 2-3 minutes, stirring occasionally until garlic is fragrant and onions are translucent.

Step 2: Brown Ground Beef

Next, add ground beef to the pot.

ground beef cooking in an instant pot

Cook until it’s completely browned and no longer pink. Turn the Instant Pot off.

Step 3: Add Remaining Ingredients

Now we’re going to add everything else. First, add some chicken stock to Instant Pot.

chicken broth from a glass bowl being poured into an instant pot of ground beef

Then, add black beans, kidney beans, and corn.

black beans, kidney beans, and corn being added from a glass bowl into an instant pot with ground beef and broth

Next, pour in some tomato juice.

tomato juice being added to an instant pot with black beans, kidney beans, corn and ground beef in it

Next up are taco seasoning, salsa, tomatoes, and green chilies.

a glass bowl of taco seasoning, salsa, tomatoes, and green chilies

Finally, sprinkle cilantro on top.

cilantro sprinkled on top of the ingredients for taco soup in an instant pot

Step 4: Pressure Cook

Mix everything together by giving it a good stir. Secure the Instant Pot lid and make sure the valve is set to sealing. Cook on manual high pressure for 8 minutes.

an instant pot with the digital timer set to 8 minutes

When the cook time has finished, let the pressure release naturally for at least 10 minutes. After the 10 minutes, move the valve to venting to release the remaining pressure.

Spoon into bowls and add your favorite toppings. My kids like it with shredded cheddar cheese, a dollop of sour cream, and some diced green onions.

a collage of taco soup in a white bowl topped with sour cream and cheese in a flower linen with an instant pot in the background

I like to add some extra cilantro and sliced jalapenos to mine. It’s delicious however you top it!

Instant Pot Taco Soup Recipe

Want to print out the recipe for this Instant Pot Taco Soup? Just click the “print” option in the recipe card below.

📋 Recipe

Instant Pot Taco Soup

Corinne Schmitt
One of my favorite recipes to make when it gets cold out.
4.60 from 47 votes
Prep Time 15 minutes
Cook Time 8 minutes
10 minutes
Total Time 33 minutes
Course Soup
Cuisine American
Servings 4
Calories 424 kcal


  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 small diced onion
  • 1 pound of lean ground beef pork or turkey
  • 3 tablespoons or 1 packet taco seasoning
  • 1 cup red salsa
  • 1 small cans of diced green chilies
  • 1 can of diced tomatoes
  • 1 cup of spicy tomato juice
  • 2 cups chicken broth
  • 1 can of kidney beans
  • 1 can of black beans
  • 1 small bag of frozen corn or 2 cans of corn
  • 1/2 cup fresh cilantro


  • Set your Instant Pot to the sauté function (Mine shows 30 when I turn this on.)
  • Add the olive oil and allow to heat up. Add onions and garlic and cook 2-3 minutes or until garlic is fragrant and onions are translucent. Stir occasionally.
  • Add beef and cook until no longer pink. Turn Instant Pot off.
  • Add chicken stock to Instant Pot.
  • In a small bowl, add black and kidney beans and corn.
  • Add tomato juice
  • Add taco seasoning, salsa, tomatoes, and green chilies. Sprinkle cilantro on top.
  • Mix everything together.
  • Close and lock the lid on the Instant Pot and make sure the vent is closed. Set Instant Pot to 8 minutes. Once the 8 minutes are up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure.
  • Top with your favorite yummies!



Calories: 424kcalCarbohydrates: 17gProtein: 23gFat: 30gSaturated Fat: 10gCholesterol: 81mgSodium: 1309mgPotassium: 968mgFiber: 4gSugar: 9gVitamin A: 1016IUVitamin C: 36mgCalcium: 95mgIron: 4mg
Tried this recipe?Let us know how it was!

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a collage of taco soup in a white bowl topped with sour cream and cheese in a flower linen with title text reading Instant Pot Taco Soup

14 thoughts on “Instant Pot Taco Soup”

  1. 5 stars
    This taco soup was delicious and so easy to make. Thanks for the fast dinner recipe!

  2. 5 stars
    My husband and I make this all the time, very easy to put together and tasted fantastic!
    Today I was heating up leftovers and added cooked drained ramen noodles and my goodness it was DELICIOUS

    • I’m glad you and your husband like this recipe and found a way to make the leftovers even better. Thanks for sharing that idea with us.

  3. 5 stars
    I already want to try this just by looking at the pictures! Thanks for sharing this easy recipe. Can’t wait to taste its flavors!

  4. I was wondering if you drain the fat off of the beef or leave it in the pot?

    • I usually use ground turkey or 93& lean beef so it produces very little fat, which I leave in. If you’re using a fattier blend that creates a lot of liquid fat, I would suck out most of it with a turkey baster.

  5. Very good! I did not use the ranch dressing. My Mom and I loved it.

  6. I just made this taco soup absolutely delicious I had it if you Mexican spices to it and made cornbread oh my god absolutely delicious

    • I’m so glad you enjoyed it. Yes! Cornbread is a brilliant side for this, thanks for mentioning it!

  7. I love seeing this recipe except for the cilantro. Neither my husband or I care for it. Any idea for a sub or just ignore it. Thanks for all you do to make our life easier.

    Your Stafford neighbor

    • Hi Judie, you can just leave it out. It only adds a little flavor to the recipe and if you don’t like that flavor, you won’t miss it at all!

        • Absolutely. Also, green onions will give you the same color and blends well with the flavor if you really don’t want to go without the green.


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