Instant Pot Taco Soup–basic but delicious taco soup that can be made quickly in your electric pressure cooker. Everyone needs this recipe up their sleeve for those busy weeknights.
Get the SLOW COOKER version of the recipe here
Instant Pot Taco Soup
I can’t believe that this recipe isn’t on my website yet! It’s a classic taco soup recipe that we make all the time and love but for some reason I’ve never shared it yet.
I love this recipe because it takes just a few minutes to make and I usually have all the ingredients I need for it on hand. I also love this recipe because it tastes really good and everyone eats it happily in my home. Instant Pot taco soup can easily be made gluten free too.
We like to serve this taco soup with grated cheddar and a dollop of sour cream on top. Sometimes I make a pan of cornbread to go with it. This recipe can easily be doubled and served to two families. I am notorious for bringing taco soup and cornbread to a neighbor that needs dinner. It’s my “I don’t have to think about it” dinner idea that most people really like.
More recipes you’ll love…
Instant Pot Mexican Street Corn Soup
Instant Pot Turkey Lentil Chili
What Pressure Cooker Did You Use?
To make Instant Pot Taco Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Taco Soup
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 20 minutes
- Yield: Makes 6 cups of soup 1x
Print Recipe
Pin RecipeDescription
Basic but delicious taco soup that can be made quickly in your electric pressure cooker. Everyone needs this recipe up their sleeve for those busy weeknights.
Ingredients
- 1 pound ground beef
- 1 cup beef broth (or 1 cup water + 1 tsp Better than Bouillon Beef Base)
- 1 (14.5 oz) can kidney beans (or pinto beans or black beans)
- 1 (12 oz) package of frozen corn
- 2 (8 oz) cans tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- 3 Tbsp taco seasoning
- Salt and pepper to taste
- Optional: grated cheddar, sour cream and corn chips, for serving
Instructions
- Turn your Instant Pot to the saute function. When the display says HOT add in your ground beef and break it up with a wooden spoon. Brown the beef and then drain off any excess grease.
- Deglaze the pot with the beef broth.
- Pour kidney beans into a strainer and rinse. Add in the corn and run hot water over the top of the corn for a minute. Shake off excess water. Add beans and corn to the Instant Pot.
- Add in the tomato sauce and diced tomatoes. Sprinkle the taco seasoning on top. Don’t stir.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes on high pressure. Let the pressure release for 10 minutes naturally and then move the valve to venting.
- Remove the lid and stir. Add salt and pepper, if needed.
- Ladle soup into bowls and serve with cheddar, sour cream and corn chips.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
This recipe can be gluten free. Just check your broth to be sure it does not contain gluten. Double check your taco seasoning.
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup of soup
- Calories: 271
- Sugar: 12 g
- Sodium: 1083 mg
- Fat: 6 g
- Carbohydrates: 28 g
- Protein: 21 g
Keywords: soup
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Sue says
February 18, 2019 at 4:38 pmthis might be a stupid question but if everything is cooked why do you have to put it on pressure for 10 minutes why not just saute it?
Karen says
February 19, 2019 at 8:10 amI find that it just marries the flavors really nicely.
Sandi says
February 12, 2019 at 6:00 pmI sauted an onion with the ground beef and added a can of diced green chillies. Thanks for another delicious recipe!!!s
★★★★★
Karen says
February 13, 2019 at 9:21 amYou’re welcome Sandi!
Sarah says
January 29, 2019 at 9:18 amHow much time do I add if my meat isn’t thawed
Kati says
December 3, 2018 at 5:05 pmI am an instant pot rookie. When you say, “Brown the beef and then drain off any excess grease. Deglaze the pot with the beef broth.” Does the beef remain in the pot? Thanks. Looking forward to making this.
Karen says
December 4, 2018 at 8:49 pmHi Kati, yes keep the beef in the pot!
Megan says
October 21, 2018 at 9:59 pmHi Karen, another question, I would like to double this soup in the 6 quart instant pot? Should I extend the time? Thanks so much!
Karen says
October 23, 2018 at 9:47 pmNo keep the time the same!
Megan Moss says
October 29, 2018 at 9:40 pmThank you so much, Karen, you are so good at getting back to comments from your followers. Your recipes have saved me as a mom of three young kids!
Karen says
October 30, 2018 at 11:06 am🙂
Will S. says
October 4, 2018 at 9:43 pmI made this for dinner tonight. We loved it. The only thing I would change would be to double the recipe.
★★★★★
Karen says
October 5, 2018 at 2:15 pmThanks Will! We also love this one. And it would be easy to double!
Lance says
September 25, 2018 at 9:03 amHi Karen, the soup was awesome. I added some onion garlic and dice green chili’s.
★★★★★
Karen says
September 26, 2018 at 1:59 pmSounds so great!
Jessica says
September 21, 2018 at 9:41 pmMade this the other night, it’s absolutely delicious!
★★★★★
Karen says
September 22, 2018 at 7:32 pmWe love it too! Thanks Jessica!
Megan says
August 29, 2018 at 3:02 pmHi Karen,
Do you think I could sub black beans for the kidney beans?
Karen says
August 30, 2018 at 12:35 pmof course!