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overhead view of bowl of taco soup with spoon
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Instant Pot Taco Soup (+ vegan option)

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.
Prep Time15 mins
Cook Time12 mins
Time to pressurize + natural pressure release35 mins
Total Time1 hr 2 mins
Course: Soup
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 6


  • 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


  • 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.
    sauteeing onions in the instant pot
  • 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.
    ground beef sauteeing in instant pot
  • Other ingredients- Add the rest of the stock, diced tomatoes, green chilies, corn, black beans, taco seasoning and bell peppers.
    instant pot taco soup before cooking
  • 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.
    instant pot with 5 minutes on the timer
  • Serve- Top soup with shredded cheese, tortilla strips, cilantro and avocado, or your favorite toppings!
    overhead view of taco soup in a bowl with spoon



1- if using Beyond Beef reduce cook time to 3-4 minutes total, and deglaze the pan well.
2- to make it vegan, swap the worcestershire for 1 tablespoon soy sauce
  1. Cool soup completely, then portion out into an air tight container (see below for my favorite containers!)
  2. Refrigerate for up to 4 days, freeze for up to 6 months.
  3. Thaw completely.
  4. Reheat individual portions in the microwave or larger portions in a pot until steaming hot.