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Instant Pot Taco Soup

Hey you! The one in need of a quick dinner recipe from ingredient you have on hand that your family will actually like! Try this 6 ingredient Instant Pot Taco Soup that cooks up in only 10 minutes for a winning family dinner!

taco soup in metal bowl with black spoon topped with cheese

There are days that if it wasn’t for the pressure cooker, I don’t think we’d have much for dinner other than a sandwich or take-out.  But that’s just not the kind of stuff I want to feed my family on a daily basis, so I’m thankful I have an Instant Pot and quick and easy recipes that I feel good about feeding to may family.
 
Instant Pot Taco Soup uses ingredients you likely have on hand for a hearty soup that’s plenty filling as a meal. And with an endless choice of options to top it off, everyone can customize it just how they like it.
 
Taco soup is our go to for busy days and I will even make it ahead and have it ready for us to heat up for lunches or fast dinners on weeks when we have a lot going on.  This soup makes great leftovers and is good for prepping ahead or freezing.
instant pot filled with taco soup

Ingredient Notes:

  • You can use any canned diced tomatoes you prefer for this recipe, but my favorite choice is fire-roasted. It adds depth of flavor and a nice smoky finish.
  • You can use your favorite packaged taco seasoning, or make up a batch of your own. This is my homemade taco seasoning blend I always keep on hand.

metal soup bowl filled with taco soup topped with cheese and cilantro

Preparation Notes:

  • The first step is to cook the ground beef, and the Instant Pot includes a saute function so you can actually cook it all in one pot
  • Simply heat the pot on saute and cook the beef, breaking apart with a spatula like you would cooking it on the stovetop
  • If needed, you can spoon off any excess grease, but I find using a nice lean ground beef works best
  • Once the beef is cooked, turn the pot off and add remaining ingredients 
  • Cover and set the valve to sealing and set to manual high pressure for 10 minutes
  • The timer will start counting down once it’s come to full pressure
  • Once it’s done cooking it will beep and the Keep Warm timer will start counting back up
  • After 10 minutes of letting the pressure release naturally on keep warm, you can turn the valve to release remaining pressure
  • Don’t open the pot until the pin has gone fully down 

Recipe Notes:

  • Feel free to add even more fire-roasted flavor by using fire-roasted green chili and fire-roasted frozen corn
  • For even more flavor, you can add 2 tablespoons of powdered dry ranch mix

Related Recipes:

I love serving up this soup to a crowd for a taco party! It goes great with Instant Pot Chicken Tacos, Homemade Guacamole and Queso Blanco Dip.
instant pot with taco soup and ladle

How to prep ahead:

  • Cook ground beef, cool then add to a freezer safe container or zipper bag along with remaining ingredients
  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time plus 1/2 cup broth

How to store leftovers:

  • Let cool completely then store in air tight containers in fridge up to 3 days
  • I love using Souper Cubes for storing leftover soup in perfect portions
instant pot with taco soup and ladle

Instant Pot Taco Soup

Print Recipe
Hey you! The one in need of a quick dinner recipe that your family will actually like! Try this 6 ingredient Instant Pot Taco Soup that cooks up in only 10 minutes for a winning family dinner!
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Prep Time:15 mins
Cook Time:10 mins
Pressurize:15 mins
Total Time:40 mins

Equipment

Ingredients

  • 1 pound ground beef 93% lean
  • 2 14.5 oz cans fire-roasted diced tomatoes
  • 1 cup beef broth
  • 1 cup frozen corn kernels
  • 4 oz can diced green chilis
  • 2 tablespoons taco seasoning

Instructions

  • Heat Instant Pot on sauté and add ground beef
  • Use a spatula to break apart and cook until browned
  • Turn off Instant Pot and add remaining ingredients
  • Stir until combined
  • Cover, seal and set Instant Pot to high pressure for 10 minutes
  • Once cooking time has completed, allow pressure to release naturally for 10 minutes then turn valve to release any remaining pressure
  • Serve soup topped with cheese, sour cream, cilantro, avocado or as desired

Notes

* The timer will start counting down once it’s come to full pressure
* Once it’s done cooking it will beep and the Keep Warm timer will start counting back up
* After 10 minutes of letting the pressure release naturally on keep warm, you can turn the valve to release remaining pressure
* Don’t open the pot until the pin has gone fully down
* Feel free to add even more fire-roasted flavor by using fire-roasted green chili and fire-roasted frozen corn
* For even more flavor, you can add 2 tablespoons of powdered dry ranch mix
To Prep Ahead:
How to prep ahead (also add to recipe notes):
Cook ground beef, cool then add to a freezer safe container or zipper bag along with remaining ingredients
Store in fridge up to 3 days or freezer up to 3 months
To cook from frozen add 5 extra minutes of cook time plus 1/2 cup broth

Nutrition

Calories: 357kcal | Carbohydrates: 15g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 680mg | Potassium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 391IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 4mg
Course: Soup
Cuisine: American, Mexican
Servings: 4
Calories: 357kcal

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