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4.07 from 15 votes
Instant Pot Taco Soup
Prep Time
15 mins
Cook Time
8 mins
Total Time
33 mins

One of my favorite recipes to make when it gets cold out.

Course: Soup
Cuisine: American
Keyword: broccoli cheese soup, instant pot, taco soup
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
  1. Set your Instant Pot to the sauté function (Mine shows 30 when I turn this on.)

  2. 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.

  3. Add beef and cook until no longer pink. Turn Instant Pot off.

  4. Add chicken stock to Instant Pot.

  5. In a small bowl, add black and kidney beans and corn.

  6. Add tomato juice

  7. Add taco seasoning, salsa, tomatoes, and green chilies. Sprinkle cilantro on top.

  8. Mix everything together.

  9. 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.

  10. Top with your favorite yummies!
Nutrition Facts
Instant Pot Taco Soup
Amount Per Serving
Calories 424 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 10g63%
Cholesterol 81mg27%
Sodium 1309mg57%
Potassium 968mg28%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 23g46%
Vitamin A 1016IU20%
Vitamin C 36mg44%
Calcium 95mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.