Instant Pot taco soup has all the flavors of your favorite ground beef tacos wrapped up in a cozy bowl of soup. With black beans, corn, tomatoes, bell peppers, load it up with toppings, and enjoy.
The Instant Pot is so great for cooking soups, as it has the 'set it and forget it' factor- no stirring or watching for a pot to boil over. We love making Instant Pot tortilla soup as well as Instant Pot beef & vegetable soup.
This recipe combines richly seasoned ground beef, tomatoes, corn, black beans and bell peppers in a delicious broth. It's perfect for loading up with your favorite toppings like tortilla strips, avocado and cheese, and is the kind of soup that tastes even better on day two.
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Reasons you'll ♡ this recipe
- taco seasoning infuses a ton of flavor into the soup without the need to measure out individual spices
- relying heavily on canned items, this soup is a great pantry meal
- you can swap the ground beef for plant-based beef to make it vegan without sacrificing on flavor
Recipe video
Watch the video below to see exactly how I prepped this Instant Pot taco soup. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- ground beef- this recipe was tested both with lean ground beef and Beyond Beef, and worked great with both. If using Beyond Beef, reduce the cook time to 3-4 minutes, and be sure to deglaze the pan well before bringing to pressure.
- worcestershire- enhances the beefy flavors, but traditionally contains anchovies, so if you'd like to make this recipe vegan, swap for soy sauce.
- diced tomatoes- we used unflavored diced tomatoes, but you could swap for Rotel for a little kick
- green chiles- we used mild here, feel free to swap for hotter varieties to kick things up a notch.
- taco seasoning- we used Old El Paso seasoning, if you'd like, you can make your own homemade taco seasoning for even better flavor and to control what goes into the soup.
Step by step directions
1. Sauté onions- Set the Instant Pot to 'sauté'. Add the olive oil and onions to the stainless steel inner pot of the Instant Pot, and sauté for 4-5 minutes, until onions are soft and transluscent.
2. Add ground beef- Add the ground beef (or Beyond Beef) to the pot with the worcestershire sauce, and break it up with a spatula. Sauté for 3-4 additional minutes (Beyond Beef) or 6-7 minutes (ground beef), until cooked through. Add 1-2 cups of stock to the pan, scraping up the bottom to ensure nothing is stuck.
TIP- it's a good idea to deglaze the bottom of your Instant Pot after sautéing to avoid triggering the burn warning.
3. Other ingredients- Add the rest of the stock, diced tomatoes, green chilies, corn, black beans, taco seasoning and bell peppers.
TIP- this recipe works in both a 6 quart Instant Pot and 8 quart Instant Pot!
4. Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 5 minutes. When the cooking cycle has completed, allow the Instant Pot to sit for 10 minutes (10 minute natural pressure release), before carefully releasing the remaining pressure.
5. Serve- Top soup with shredded cheese, tortilla strips, cilantro and avocado, or your favorite toppings!
FAQ
Yes, you can swap the ground beef for Beyond Beef or plant-based beef crumbles. Alternatively, you could swap for 2 boneless skinless chicken breasts (same cook time), and shred them after cooking.
Using mild green chiles, this soup is mild. If you'd like to kick things up, consider swapping the diced tomatoes for Rotel, or using medium to hot green chiles.
Yes! See this crockpot taco soup.
Topping ideas
Just like chili, Instant Pot taco soup is all about the toppings! Here are some suggestions:
- tortilla chips or strips
- shredded cheese
- lime wedges
- cilantro
- avocado
- guacamole
- salsa
- pico de gallo
- fresh or pickled jalapeños
- red onion
- sour cream
Storage & meal prep
- Cool soup completely, then portion out into an air tight container (see below for my favorite containers!)
- Refrigerate for up to 4 days, freeze for up to 6 months.
- Thaw completely.
- Reheat individual portions in the microwave or larger portions in a pot until steaming hot.
TIP- I love using these plastic freezer jars to store soup.
More Instant Pot soups
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Taco Soup (+ vegan option)
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 lb lean ground beef or Beyond Beef (see note 1)
- 2 teaspoons worcestershire see note 2
- 30 oz chicken stock 900 mL
- 15 oz can of diced tomatoes 443 mL; include juices
- 4.3 oz can of green chiles 127 mL
- 11.5 oz can of corn kernels 340mL; drained
- 14 oz can of black beans 443 mL; drained & rinsed
- 1 package taco seasoning or 3 tablespoons homemade
- 2 bell peppers diced
Instructions
- Sauté onions- Set the Instant Pot to 'sauté'. Add the olive oil and onions to the stainless steel inner pot of the Instant Pot, and sauté for 4-5 minutes, until onions are soft and transluscent.
- Add ground beef- Add the ground beef (or Beyond Beef) to the pot with the worcestershire sauce, and break it up with a spatula. Sauté for 3-4 additional minutes (Beyond Beef) or 6-7 minutes (ground beef), until cooked through. Add 1-2 cups of stock to the pan, scraping up the bottom to ensure nothing is stuck.
- Other ingredients- Add the rest of the stock, diced tomatoes, green chilies, corn, black beans, taco seasoning and bell peppers.
- Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 5 minutes. When the cooking cycle has completed, allow the Instant Pot to sit for 10 minutes (10 minute natural pressure release), before carefully releasing the remaining pressure.
- Serve- Top soup with shredded cheese, tortilla strips, cilantro and avocado, or your favorite toppings!
Tips:
- Cool soup completely, then portion out into an air tight container (see below for my favorite containers!)
- Refrigerate for up to 4 days, freeze for up to 6 months.
- Thaw completely.
- Reheat individual portions in the microwave or larger portions in a pot until steaming hot.
Video
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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