Instant Pot Taco Soup
26 Comments
Posted: 01/18/23
Updated: 11/06/23
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Quick and easy Instant Pot Taco Soup is a quick dinner during the winter. It makes a big batch so you have plenty of leftovers for lunch during the week. Loaded with beef, onion, beans, tomatoes, and perfectly seasoned for tons of flavor in every bite.
Why should we only enjoy Mexican recipes on Taco Tuesday? This Instant Pot Beef Taco Soup is delicious any day of the week. It’s easy and quick to make, healthy, hearty, family-friendly, and tasty! If I’m not making it, I’m reaching for the ingredients to make taco salad since it’s just as tasty and easy.
When a recipe is as simple and filling as this one, it’s impossible not to love it. Here are a few reasons why my beef taco soup is awesome.
Why You’ll Love this Instant Pot Taco Soup!
- Simple yet tasty flavors make this recipe an instant family favorite, even for the pickiest eaters.
- In only 15 minutes, you’ll have a hot and delicious dinner on the table.
- This big batch recipe makes enough leftovers for lunch during the week.
- The soup is healthy and perfect for winter meal prepping.
What is Taco Soup?
It’s an easy soup recipe with a broth base. Loaded with your favorite flavors reminiscent of a taco! Think ground beef, tomatoes, black beans, taco seasonings plus your favorite taco toppings on top.
Ingredients Needed for Instant Pot Taco Soup
- Ground Beef – The leaner, the better for this recipe. The less fat in the beef, the less grease you’ll have to remove from the pot. I like to use ground that is under 10% fat, according to the label on the packaging.
- Onion – Fresh or frozen onions both work for this soup.
- Canned Beans – We’ll use both chili and black beans for this meal. Don’t forget to drain and rinse the black beans before adding them to the Instant Pot.
- Corn – I use canned whole-kernel corn in this recipe as a matter of convenience, but if you have frozen kernels, they’ll work too.
- Tomato Sauce – This doesn’t have to be the flavored sauce you’d use on pasta. You can use the plain canned kind.
- Canned Tomatoes with Green Chiles – Don’t skip this ingredient! The chunky bits of tomato paired with the medium heat of the chiles make this recipe super flavorful.
- Beef Broth – I use low-sodium broth since most seasoning packets include additional sodium.
- Taco Seasoning – Grab a small packet of dry taco seasoning from the grocery. Any brand will do.
- Toppings – These are optional and should only be added to each serving, not the entire soup. You can’t go wrong with adding tortilla strips, sour cream, shredded cheese, avocado, or green onions.
How to Make Instant Pot Taco Soup
Sauté beef and onions – With your Instant Pot on the Sauté setting, brown the ground beef until cooked through, and cook the onions until translucent. Then, drain off all excess grease.
Pro Tip!
Pouring grease down your sink drain creates a plumbers nightmare. Instead, pour the oil into a leftover lidded container and toss the sealed canister in the trash.
Combine all other ingredients – Add the rest of the soup ingredients into the Instant Pot, and stir to combine. Once you’ve sealed the pressure cooker, you can manually set it for 10 minutes.
Pressure cook – Seal the pressure cooker, then manually set it to cook for 10 minutes. Once it’s finished, perform a quick release.
Garnish and serve – Top this meal with whatever garnishes your family enjoys, and get ready to dig into this warming and hearty Beef Taco Soup.
Tips and Tricks!
- Stick with prepackaged or canned ingredients to make this recipe as convenient and quick as possible.
- Freeze any leftovers in an airtight container or freezer bag for up to 3 months. Then, just thaw and reheat whenever you’re in a pinch to get dinner on the table.
- With this big batch recipe, you can keep leftovers in the fridge in an airtight container all week.
Serving Suggestions
One of my favorite toppings for this recipe is Creamy Avocado Salsa. It’s tangy and creamy with a depth of flavor that’ll take this soup to the next level.
If you want to bulk up this soup even further, consider serving it over top of some Spanish Rice. This way, you’ll have extra servings or more leftovers for meal prep during the week.
To round out a night of Mexican cuisine, you have to make this Tres Leche Cake for dessert. It’s lightly sweet and a classic dessert that pairs perfectly with this Beef Taco Soup.
What’s the best way to reheat this Beef Taco Soup?
Whether your leftovers were frozen or refrigerated, add them to a pot or saucepan on the stove. Cook on medium-low until heated through. Stir occasionally so nothing burns or gets stuck to the bottom of the pot. Then serve and garnish as usual.
Can I scale up this recipe?
Since the Instant Pot has a max fill line, you can’t double up on this recipe in one go. So stick to the measurements for this one, and if you’d like more, whip up another batch during the week.
How should I store leftover Instant Pot Taco Soup?
Once the soup has cooled, transfer it to an airtight container and keep it in the fridge or freezer. The soup will keep for the entire week in the refrigerator or up to 3 months in the freezer.
Can I freeze Taco Soup?
This is the perfect freezer friendly soup recipe. Package it into freezer containers or bags and freeze for up to three months. Thaw in the refrigerator before reheating or transfer directly to a saucepan and warm over low heat until thawed and reheated.
How to Make this Taco Soup in the Slow Cooker
This can also be made in the slow cooker. Prepare hamburger on stove top and then combine all ingredients except toppings in slow cooker. Cook on low 5-6 hours or high for 4 hours.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Instant Pot Taco Soup
Quick and easy Instant Pot Beef Taco Soup is a quick dinner during the winter. Loaded with beef, onion, beans, tomatoes, and perfectly seasoned for tons of flavor in every bite.
Video
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 16 ounces chili beans
- 15 ounces black beans drained and rinsed
- 15 ounces whole kernel corn drained
- 8 ounces tomato sauce
- 2 cans diced tomatoes with green chiles 14.5 ounces each, undrained
- 2 cups low sodium beef broth
- 1.25 ounce package taco seasoning 1.25 ounces
- Optional Toppings: Tortilla Strips, Sour Cream, Shredded Cheese, Avocado, Diced Green Onions
Instructions
- Turn the pressure cooker on to the Sauté setting. Add the ground beef and diced onions. Cook until beef is cooked through, drain off any excess grease.
- Add the rest of the ingredients to the Instant Pot and stir to combine. Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to manual and set for 10 minutes.
- When time is up carefully quick release the pressure cooker.
- Divide into soup bowls and top with any toppings of your preference.
Tips
- This can also be made in the slow cooker or saucepan. Prepare hamburger on stove top and then combine all ingredients except toppings in slow cooker. Cook on low 5-6 hours or high for 4 hours. Or place the soup in a saucepan and simmer for 20-30 minutes.
Nutrition Information
Calories: 323kcal (16%), Carbohydrates: 37g (12%), Protein: 21g (42%), Fat: 10g (15%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 39mg (13%), Sodium: 1148mg (50%), Potassium: 1071mg (31%), Fiber: 9g (38%), Sugar: 7g (8%), Vitamin A: 669IU (13%), Vitamin C: 15mg (18%), Calcium: 77mg (8%), Iron: 5mg (28%)
Beverly H. says
Really great, tasty ! The chili’s in tomatoes perfect. So glad to have this much , to eat any time !
Thank you Julie !
Jessica says
I made this before and everything went fine. I’m making it now and I keep getting the “food burn” code, so I’ve now transferred it to the stovetop. Why would it keep burning? Any help is appreciated. And, on the stovetop, am I simmering it with the lid on? Thank you in advance for your help.
Elizabeth Harris says
You list boneless chicken breasts and ground beef in the list of ingredients before you list the ingredients with the amounts. Then when you list the ingredients and the amounts you list ground beef but no chicken breasts. Can I use chicken breasts? I am unable to digest red meat.
Julie Evink says
You can use chicken breasts! Just put them in with the rest of the ingredients. We use a pound when we make this, then shred them when the cooking time is done!
Marla Scott says
I love this recipe
Courtney says
So awesome to hear! Thank you! 🙂
Lewis Parduhn says
Just added your blog to my list of price reading blogs
Julie says
Enjoy!
Beth says
What a simple way to get comfortable w my pressure cooker! Thanks for the encouragement.
Julie Evink says
The perfect easy recipe to start with!
Tayler Ross says
Of all of the Instant Pot recipes I’ve tried, this is by far my favorite! It’s so yummy!
Julie Evink says
So glad you enjoyed it!
Laverne Smith says
Pressure cookers are WONDERFUL!! I am 87, received a pressure cooker (NOT electric!!) as a wedding gift in 1952 and am still using it!! I admit I was scared the first time it sat on the stovetop and jiggled, but piece of cake after that!! I’ll be using my tonight with this recipe – THANKS, JULIE!! xoxoxo
Julie Evink says
I hope you enjoyed it!
Rose says
Looks soooooooooooooooooooooooooo good—my kind of soup!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1!!!!!!!
Julie Evink says
Yes it’s delicious!
Erin @ The Speckled Palate says
YUM! I’m a snacker, too, and I’m always on the hunt for good and easy lunches and dinners to enjoy. I have a feeling that we’re going to put this one on repeat in our home because it has all the flavors we enjoy!
Julie Evink says
I want a big bowl now!
Melissa Howell says
I just got an Instant Pot! Yay! Now I can make all these yummy recipes!
Julie Evink says
Wahoo for coming to the dark side! LOL!
Malinda says
Love all the ideas in this post. I’ve never heard of 80 day obsession but if it’s weights and not a bunch of running I’m in. I hate running! Also, love the idea of mixing zoodles with some pasta!! Genius! Also, this is one of our favorite soups!
Julie Evink says
I HATE cardio of any kind!
Danielle Green says
Love the avocado on top! Going to try this soon!
Julie Evink says
A topping must!
Diane says
Julie, just saw this message and am so excited. My husband and Just discussed purchasing a pressure cooker for making meals and now I know you have some great looking meals to test. I began our research after the kids were off to bed and found an overwhelming amount of options. I have been around pressure cookers all my life as my mother canned almost everything in the garden and all her kids were involved in prep and eventually as age allowed the actual canning, this included monitoring pressure and switching out cookers on the stove. So fear of using one is not a concern as I have been taught by a master canner.
Not sure if you are willing to answer the following questions but was wondering what size and brand you use and how long you have been using it
Julie Evink says
This is the one I use – Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker – I’ve been using it for 1-2 years? I’m not sure how long! I don’t know if you can actually can in these though? I still do the hot water bath on the stove when I can (which isn’t often!).