Instant Pot Taco Soup


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 in flavors and it is loaded with protein coming from the ground beef and beans.

Can I replace the red beans?

Yes! For this Instant Pot taco soup recipe I used red beans, but you can use garbanzo, black beans, brown beans, or any kind you have.

Can I replace the beef?

Yes! The beef is not mandatory and if you want, you can try making the soup with pork or spicy pork sausage.

Whatever you choose you just can’t go wrong as this soup is just perfect!

How to serve?

Serve it with some sour cream on top just to balance out the heat.

You can add some bread aside but personally the soup itself it’s enough for me :]

How To Make Taco Soup

Gather your ingredients:

Cook beef in Instant Pot on Saute, with some oil, until browned.

Add spices and chili peppers. Stir well.

Add stock and can crushed tomatoes.  Lock the lid in place, and select High-Pressure. Cook for 7 minutes.

Do a quick pressure release.

Stir gently and add red beans. Simmer on Saute for 6 minutes.

Serve warm.

If you are into taco, check out this Instant Pot taco pasta or this Instant Pot chicken tacos recipe.

More Instant Pot soups

Instant Pot Vegetable Soup

Instant Pot Minestrone Soup

Instant Pot Tomato Soup

Instant Pot Chicken Corn Soup

Instant Pot Taco Soup
5 from 5 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: Mexican
Keyword: beef, Taco soup
Prep Time: 10 minutes
Cook Time: 19 minutes
Total Time: 29 minutes
Servings: 4
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 tbsp taco seasoning mix
  • 3 cups beef stock
  • 14 oz. red beans
  • 4 oz chopped chilies canned
  • 14 oz crushed tomatoes canned
  • 1 tsp 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 ends, do a quick pressure release and open the lid.
  • Stir in can beans and saute for 6 minutes.
  • Serve warm and enjoy :]
Calories: 503kcal Carbohydrates: 33g Protein: 33g Fat: 27g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 81mg Sodium: 616mg Potassium: 1335mg Fiber: 9g Sugar: 6g Vitamin A: 272IU Vitamin C: 11mg Calcium: 98mg Iron: 7mg

Instant Pot Taco Soup Recipe

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

17 thoughts on “Instant Pot Taco Soup

  1. 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!

  2. 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.

  3. Hi Corrie,
    Certainly one of the best soup recipe. I put in one OXO veg cube to give it an additional taste. yummy yummy

    1. 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.

  4. 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.

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