The Instant Pot Taco soup is one of the most popular recipes on Corrie Cooks and one of the easiest soups you can make.
This is one of those cozy and comforting soups we all need when the weather outside is just dull and awful.
You will fall in love with the flavor and the richness of the soup. The soup is bursting with flavor and it is loaded with protein coming from the ground beef and beans.
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Why This Recipe Works
This recipe could not be easier to prepare. Many of the recipes on the site are made quicker and easier by using the Instant Pot but still require peeling and chopping ingredients. But not this one!
This recipe happens to use quantities that are commonly sold. For example, you’ll use whole cans of ready to eat ingredients like crushed tomatoes, chopped chilies, and red beans. So there’s no need to chop or measure, just dump the can right into the pot!
And ground beef is often sold in 1 lb. packages too. If it’s a little bit over or under 1 lb., no worries, just add the whole thing anyway and it will still turn out great. It’s so satisfying to use up all the ingredients without having leftovers you don’t know what to do with. It also helps a lot with clean up not to have to use measuring cups, cuttings board and knife, etc.
Olive oil – you can also substitute vegetable oil or any neutral oil.
Ground beef – I use 85% lean, but you can use a leaner grind if you’re trying to cut down on fat.
Taco seasoning mix – usually a blend of primarily chili powder, with some other flavors like garlic powder, onion powder, red pepper flakes, oregano, cumin, paprika, and sometimes salt and/or sugar. If you don’t have any, you can substitute a similar chili powder blend or make your own spice blend using these ingredients based on your liking.
Beef stock – you can also substitute chicken stock.
Red beans – for this Instant Pot taco soup recipe I used red beans, but you can use garbanzo beans, black or brown beans, or any kind you have.
Chopped chilies – these usually come in a small 4 or 5 oz. can and can range from mild to spicy.
Crushed tomatoes – try to get the unflavored, unsalted variety, so you can control the seasoning.
How To Make Taco Soup
First, gather your ingredients:
Cook the beef in Instant Pot on Saute mode, with some oil, until browned.
Add spices and chili peppers. Stir well.
Add stock and 1 can of crushed tomatoes. Lock the lid in place, and select High-Pressure. Cook for 7 minutes.
Then, do a quick pressure release.
Stir gently and add red beans. Simmer on Saute for 6 more minutes.
- For maximum flavor, try sautéing the ground beef until nice and brown. Then when you add the chilies and tomatoes, scrape the bottom of the pot to “deglaze” the pot. Meaning, you want to add all the stuck-on brown bits back into the soup to add more flavor!
How to Serve Taco Soup
Serve this Instant Pot Taco Soup recipe with a big dollop of sour cream on top just to balance out the heat from the canned chilies. Sliced avocado and grated Mexican cheese also helps with combating spiciness and adds beautiful color and creaminess to the dish!
If you’re looking for another way to add color and freshness, try garnishing the soup with fresh herbs like cilantro.
Another excellent garnish for this dish is fried tortilla strips to stay with the taco theme and add a little bit of crunch. Or, make it more like a burrito and serve it over a bed of rice!
If you are into tacos, check out this Instant Pot taco pasta or this Instant Pot chicken tacos recipe.
Need more ideas? Check out What to Serve With Taco Soup for 20 delicious recipes.
Can I replace the beef?
Yes! The beef is not mandatory and if you want, you can try making the soup with pork, chorizo, or any other spicy pork sausage.
Whatever you choose you just can't go wrong as this soup is just perfect!
Can I double the recipe?
Absolutely! You can easily double this recipe if you have a large Instant Pot. The cooking time will stay the same, it will just take a little longer to come to pressure.
It’s a great idea to double this recipe because it freezes well too! So if you have extra, you can freeze some of it and save it for a rainy day.
More Instant Pot Soup Recipes
Looking for more soup recipes? There are lots of delicious and nutritious soup recipes on Corrie Cooks for you to check out next:
Instant Pot Menudo (spicy Mexican soup)
Instant Pot Stuffed Pepper Soup
Instant Pot Taco Soup
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 tablespoon taco seasoning mix
- 3 cups beef stock
- 14 oz. red beans
- 4 oz chopped chilies canned
- 14 oz crushed tomatoes canned
- 1 teaspoon onion powder
- Salt and pepper to taste
- Select saute and add oil.
- Add ground beef and saute until brown.
- Add spices and chopped chilies, stir well and saute for 2 more minutes.
- Pour in the crushed tomatoes and the beef stock and stir well.
- Close the lid and cook on high pressure for 7 minutes.
- When cooking time is complete, do a quick pressure release and open the lid.
- Stir in can beans and saute for 6 minutes.
- Serve warm and enjoy :]
Spice Up Your Instant Pot Game with Taco Soup-reme
19 thoughts on “Instant Pot Taco Soup”
Will this fit into a 3 quart Instant Pot, or will I have to halve the sizes?
I think this should fit into a 3 quart instant pot, yes.
In one place you say natural release and in the actual recipe you say quick release???
Fixed 🙂 Thanks!
I liked this quick and easy soup that I made for lunch one day. The ingredient list has chopped onions, but they are not in the steps. I assume they get sautéed with the beef but I was past that step when I noticed my poor lonely onions on the counter.
oh no! Yes, they can be added with the beef. I'll update the recipe so that doesn't happen again.
Do you drain the grease from the ground beef first?
No I didn't, because I think a little of the fat adds flavor and I used a pretty lean ground beef. You could drain the grease though, if you want.
Certainly one of the best soup recipe. I put in one OXO veg cube to give it an additional taste. yummy yummy
Thank you for the compliment. Sounds yummy!
By chopped chilies, canned, do you mean the green chilies?
This soup is one of your best recipes Corrie 🙂
Thank you so much Mike!
Thank you so much! That means a lot to me 🙂
Substitute black beans for red beans. Yummy!
My husband said to give this recipe a gold star! It's definitely a keeper. It was even better the second night after the flavors melded together. I added some chopped carrots to change it up a bit the second night, and that was a great addition.
Glad you like the recipe! The carrots sound like a great upgrade!!
This was super! (Or should I say souper?) Couldn't resist adding a clove of crushed garlic and a chopped red capsicum. Served with a side of tortilla chips + chopped avocado with a drop of olive oil and a few drops of lemon. Thanks for the recipe - just the thing for one of those colder nights!
Thank you Ralph! I'm so glad you liked the recipe even upgraded it 🙂