Instant Pot Taco Soup

4.60 from 47 votes

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

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Prep Time15

Cook Time8

Natural Release10

Total Time33

Course: Soup

Cuisine: American

Method: Instant Pot

Servings:

Calories: 681kcal

Author: Corinne Schmitt

Equipment

Instant Pot
Knife and cutting board

Ingredients

2 tablespoons olive oil
1 tablespoon minced garlic
1 small diced onion
1 pound lean ground beef pork or turkey
3 tablespoons taco seasoning or 1 packet
1 cup red salsa
4 ounces diced green chilies
14.5 ounces diced tomatoes
1 cup spicy tomato juice
2 cups chicken broth
15.5 ounces kidney beans
15 ounces black beans
16 ounces frozen corn or 2 cans of corn
½ cup fresh cilantro

Instructions

Set your Instant Pot to the sauté function. Wait for the display to read "Hot."
Then add olive oil, onions and garlic. Cook 2-3 minutes or until garlic is fragrant and onions are translucent. Stir occasionally.
2 tablespoons olive oil, 1 tablespoon minced garlic, 1 small diced onion
Add beef and cook until browned and no longer pink. Turn the Instant Pot off.
1 pound lean ground beef
Add chicken broth to the Instant Pot.
2 cups chicken broth
Add black beans, kidney beans and corn.
15.5 ounces kidney beans, 15 ounces black beans, 16 ounces frozen corn
Pour in tomato juice
1 cup spicy tomato juice
Add taco seasoning, salsa, tomatoes, and green chilies. Sprinkle cilantro on top.
3 tablespoons taco seasoning, 1 cup red salsa, 4 ounces diced green chilies, 14.5 ounces diced tomatoes, ½ cup fresh cilantro
Mix everything together.
Secure the Instant Pot lid and make sure the valve is set to sealing. Cook on manual high pressure for 8 minutes.
Once the 8 minutes are up, allow the pressure to release naturally for 10 minutes. Move the valve to venting and release the remaining pressure.
Spoon into bowls and add your favorite toppings.

Video

Notes

Recipe FAQs

Do you drain the fat off of the beef or leave it in the pot?

I usually use ground turkey or 93 percent 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.

How long does this soup last in the fridge?

It can be stored in an airtight container in the refrigerator for 3-4 days.

Can I freeze the soup?

Absolutely! Let the soup cool completely, then portion it into airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.

Nutrition