clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Taco Soup

  • Author: Karen Petersen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (plus 10 minute NPR)
  • Total Time: 20 minutes
  • Yield: Makes 6 cups of soup 1x


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.


  • 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


  1. 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.
  2. Deglaze the pot with the beef broth.
  3. 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.
  4. Add in the tomato sauce and diced tomatoes. Sprinkle the taco seasoning on top. Don’t stir.
  5. 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.
  6. Remove the lid and stir. Add salt and pepper, if needed.
  7. Ladle soup into bowls and serve with cheddar, sour cream and corn chips.


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


  • 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