Instant Pot Taco Soup

This Easy Instant Pot Taco Soup Recipe is the perfect weeknight dinner idea. Packed with bold Tex-Mex flavor, your family is going to ask for this again and again!

If tacos are always a winner in your house, try our Slow Cooker Chicken Taco Chili and Beef Taco Skillet next!

Taco soup served in a white bowl with toppings.


Why This Soup Is the Best

We love making easy instant pot recipes. From instant pot meatloaf ot a quick and easy dessert of instant pot peach cobbler.

With crazy weeknights and schedules, this easy Instant Pot Taco Soup comes to the rescue all the time in our house. Here’s what makes it one of my favorites:

  • It’s so versatile. One of the best parts about making this soup (besides how quickly it comes together) is the ability to add or subtract ingredients depending on what’s in the pantry!
  • It tastes even better after a day or two in the refrigerator. The leftovers are great and make perfect lunches while I work from home. The flavors develop even more after sitting in the fridge!
  • Taco soup is a one-pot meal. Less dishes to wash? Yes, please! Everything cooks together in the Instant Pot, making for an easy clean-up. 
  • It’s loaded with flavor. This recipe is packed with all the Tex-Mex spices we love in tacos, but in the form of a warm, cozy soup. 
  • You can make it in minutes. Just 5 minutes of prep, plus 20 minutes of hands-off cooking time and dinner’s on the table!

Important Ingredient Notes

Ingredients needed to make taco soup in the Instant Pot.
  • Lean ground beef – Using lean ground beef means you’ll have less grease to drain off.
  • Taco seasoning – I use homemade taco seasoning, but store-bought is just fine too.
  • Diced tomatoes – Swap in fire-roasted diced tomatoes for some smoky flavor.
  • Diced green chilies – You can use mild or spicy, depending on your family’s preferences.
  • Black beans – Pinto beans work too!
  • Heavy whipping cream – The finishing touch for a rich, creamy taco soup.

How to Make Instant Pot Taco Soup

Step by step photos showing how to make taco soup in the pressure cooker.

Brown the beef: Turn on the Instant Pot and press SAUTE. Brown the ground beef, then turn off the pressure cooker and drain the grease.

Make the soup:

  • Add the taco seasoning, salt, pepper, cumin, tomatoes and green chilies with their juices, beef broth, and black beans to the ground beef.
  • Stir, then secure the lid, turn to SEALING, and pressure cook on high for 6 minutes. 
  • Set timer for 10 minutes for Natural Pressure Release. After this, do a quick release until the valve drops and the pressure is released completely.

Finish: Open the lid and stir in the heavy cream. Ladle the soup into bowls, then let everyone add their favorite toppings.

Favorite Taco Soup Toppings

This is where you can get creative with toppings on your Instant Pot Taco Soup. What I enjoy on my soup may be different than what YOU love. 

In our family, I like to put out small bowls with all the toppings so people can pick and choose what they love and each bowl is unique.

  • Sour cream or plain Greek yogurt
  • Cheddar cheese
  • Avocado or Guacamole
  • Pico de Gallo
  • Black olives
  • Seasoned tortilla strips or Fritos
  • Cilantro
  • Diced red onion
Bowl of taco soup topped with sour cream, tortilla chips, and avocados.

Recipe FAQs

What goes well with taco soup?

Some great options to serve with your taco soup include tortilla chips, cornbread, or an easy salad like this Mexican Street Corn Salad. You can also serve your taco soup over cilantro lime rice for a hearty meal!

Can I use ground turkey instead of beef? 

Yes, you can easily substitute ground turkey for the beef in this recipe for a lighter option.

How do you thicken taco soup?

If your Instant Pot taco soup looks a little thin once the cooking time is done, keep in mind that the broth will thicken a bit when you stir in the heavy cream. Still think the soup is too watery? Then leave the Instant Pot uncovered and press SAUTE to cook off some of the liquid.

More Delicious Dinner Recipes:

Instant Pot Taco Soup

4.85 from 13 votes
By: Aimee
This Easy Instant Pot Taco Soup Recipe is the perfect weeknight dinner idea. Packed with flavor, your family is going to ask for this again and again!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients 

  • 1 pound lean ground beef
  • 3 Tablespoons taco seasoning
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 Tablespoon ground cumin
  • 1 can diced tomatoes 14 ounce
  • 1 can diced green chilies 3 ounce
  • 1 carton beef broth 32 ounce
  • 1 can black beans, rinsed and drained 15 ounce
  • 1 cup heavy whipping cream

Instructions 

  • Plug in the Instant Pot and press "SAUTE." Add ground beef to the bottom and cook until browned. Turn pressure cooker off and drain grease from beef.
  • To the beef, add taco seasoning, salt, pepper, cumin, diced tomatoes (do not drain), green chilies (do not drain), beef broth, and black beans. Give a quick stir.
  • Secure lid, turn to "SEALING", pressure cook on high for 6 minutes. After the six minutes, set timer for 10 minutes for Natural Pressure Release. After ten minutes, do a quick release until valve drops and pressure is released completely.
  • Open lid and add heavy cream. Stir and serve with sour cream, cheese, avocado, cilantro or any other toppings you enjoy.

Notes

  • Drain and rinse your canned black beans in a mesh colander to remove the excess liquid.
  • If you’re using a very lean ground beef or ground turkey, you may not need to drain after browning. You decide!
  • For a little extra spice, toss in some jalapeños—either seeded and diced, or a small can of diced peppers. You can also add a few dashes of hot sauce!
  • Don’t skip the heavy cream. It truly adds a delicious depth of flavor. I know you want to use milk, but you’ll miss out on a rich, creamy texture!
  • Save those leftovers (if you have any)! They heat up great for the next day.
  • You can also freeze leftovers. After your soup has cooled, spoon it into freezer safe, airtight containers or freezer bags. Store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then heat on the stovetop (or microwave) until warm.
  • Don’t forget, your Instant Pot takes a few minutes to come to pressure. Be sure to factor in that extra time.
  • See blog post for more recipe tips and tricks.

Nutrition

Calories: 379kcal, Carbohydrates: 14g, Protein: 26g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 505mg, Fiber: 2g, Sugar: 6g
Course: Soups and Stews
Cuisine: Mexican
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Instant Pot Beef Taco Soup Recipe for an easy family dinner. You’ll love how quickly this dish comes together, and your family will love the flavor!



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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 16, 2024

Comments & Reviews

  1. Very excited how well this recipe turned out. Absolute hit with the whole family. Doubled the garlic powder and smoked paprika (next time will add just a pinch of cayenne). Quick, easy, accurate directions. Thanks so much for sharing. This is my ‘go to’ site for UP recipes.

  2. My husband loves Mexican style foods and this looks fabulous, seriously I even want it now at 8 am for breakfast. Perfect for fall thanks!!

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