Instant Pot Taco Soup Recipe

Just about everyone loves delicious tacos, and we’re betting taco lovers everywhere will love our quick and easy delicious Instant Pot Taco Soup Recipe.

This simple soup has all the fixings you would find in your favorite tacos, plus a few more made into a soup.

Instant Pot Taco Soup Recipe

What do you get when you take all of the delicious ingredients of a taco, plus toss in a few more usual suspects, and use your Instant Pot to help the magic along?

Well, you get our Loaded Taco Soup, that’s what!

This is an easy and super fabulous recipe to have handy when the temperature begins to dip.

Here in the Midwest, it’s necessary to have as many go-to quick and easy comfort foods as possible, and here’s the one you’ll want to save immediately. 

How to make Taco Soup in the Instant Pot 

Ingredients needed for Taco Soup

• 1 1/2 pounds of ground beef
• 1 large red onion (chopped)
• 2 tablespoons canola oil
• 1 can of pinto beans, drained 
• 1 can of black beans, drained
• 1 can of whole sweet corn kernels, drained
• 1 can of whole tomatoes
• 1 can of crushed tomatoes
• 1 32 ounces beef stock
• 2 tablespoons taco seasoning mix
• 1 tablespoon ground cumin
• 1 teaspoon ground Mexican chili powder
• add salt and ground black peppercorns to taste
• 1 cup sour cream
• 2 jalapeño peppers with the seeds removed and chopped
• 1/4 cup chopped cilantro + more for topping
• 1/2 green onion for topping
• 1 cup Mexican-style cheese blend for topping
• Serve with corn tortilla chips and slices of fresh limes

Directions:

1. Adjust the Instant Pot to the Saute setting and add a tablespoon of canola oil. When the oil is hot, saute chopped onions for about five minutes until they’re translucent, then remove them with a slotted spoon into a bowl and set aside. 
2. Add the last tablespoon of canola oil and maintain the Saute setting. Brown the ground beef, add the taco seasoning, cumin, Mexican-style chili powder, salt, and freshly cracked black peppercorns to taste, and mix well. 
3. When the ground beef is cooked through and browned, strain off all of the excess dripping.
4. Into the Instant Pot, add the pinto beans, black beans, sweet corn kernels, whole tomatoes, crushed tomatoes, jalapeño peppers, and one-quarter (1/4) cup chopped cilantro.
5. Stir the ingredients until thoroughly combined. 
6. Fold in the sour cream and continue to mix until the sour cream is fully incorporated.  
7. Place the lid of the Instant Pot, and lock it into place. Select the Bean/Chili setting and cook for 10 minutes.
8. Vent the Instant Pot and remove the lid.
9. Ladle the soup into serving bowls and top with green onion, cilantro, and Mexican cheeses. 
10. Serve with corn tortilla chips. 

You’re looking at your new favorite soup!

Dinner Ideas for Teens

If you’re looking for a good dinner idea for teens, especially teen boys, they will love this taco soup.

When I made this recipe, I wasn’t sure if all of my boys would enjoy this savory meal.

One son, in particular, doesn’t like tacos, but he woofed down this taco soup and asked for seconds. 

Can I Swap The Ground Beef Out In Recipe

You are welcome to swap the ground beef with ground turkey, chicken, etc.

Or if you want meatless go right ahead and leave it out.

Add an extra can of beans to the mixture if you leave the meat out. 

How Long Does It Take An Instant Pot To Come To Pressure

Depending on the recipe, the pressure cooker can take 5-20 minutes to come to pressure.

It all depends on how full or what is inside.

A roast will take a lot longer than a smaller cut of meat.

Soups can take around 10 minutes or so to come to pressure. 

What Does It Mean To De-Glaze Pot

De-glazing your pot after you saute is a must. If you don’t scrape the bottom of the pot and remove the stuck bits, it will cause a burn notice.

Add in some stock, and then use a wooden spoon to remove any stuck-on bits of the beef.

Then move on to the next steps in the recipe once you are done with the saute mode. 

Storing Leftovers 

Refrigerate: You can refrigerate any leftovers you don’t eat for up to 3 days. After that, the meat and other ingredients can begin to go bad and need to be tossed. 

Freezer Option: You can also freeze your soup as well. Just place in a freezer-friendly container and freeze for 2-3 months. Then thaw in the fridge overnight or warm up from frozen in a covered dish on the stove with a bit of water inside. 

Can I Make This In The Slow Cooker

Cook up your beef until it is no longer pink.

Add all the other ingredients to the slow cooker and cook on low for 6-8 hours or 3-4 hours on high. 

This soup is perfect for those chilly fall nights! 

Find more Instant Pot recipes below:

20 Instant Pot Ground Beef Recipes

30+ Easy Instant Pot Taco Recipes for Dinner

Instant Pot Minestrone Soup with Ham

Instant Pot Chicken Tikka Masala

Instant Pot Shredded Chicken Street Tacos

Creamy Tomato + Chickpea Soup (Instant Pot Recipe)

Loaded Taco Soup Made In The Instant Pot

5 from 2 votes

Print Pin Rate

Servings: 0

Author: D. Durand Worthey

Cook ModePrevent your screen from going to sleep

Equipment

• Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Ingredients

 

1x2x3x4x5x

• 1 1/2 pounds ground beef
• 1 large red onion chopped
• 2 tablespoons canola oil
• 1 can pinto beans drained
• 1 can black beans drained
• 1 can whole sweet corn kernels drained
• 1 can whole tomatoes
• 1 can crushed tomatoes
• 1 32 ounces beef stock
• 2 tablespoons taco seasoning mix
• 1 tablespoon ground cumin
• 1 teaspoon ground Mexican chili powder
• add salt and ground black peppercorns to taste
• 1 cup sour cream
• 2 jalapeño peppers with the seeds removed and chopped
• 1/4 cup chopped cilantro + more for topping
• 1/2 green onion for topping
• 1 cup Mexican style cheese blend for topping
• Serve with corn tortilla chips and slices of fresh limes

Instructions

• Adjust the Instant Pot to the Saute setting and add a tablespoon of canola oil. When the oil is hot, saute chopped onions for about five minutes until they're translucent, then remove them with a slotted spoon into a bowl and set aside. 
• Add the last tablespoon of canola oil and maintain the Saute setting. Brown the ground beef, add the taco seasoning, cumin, Mexican-style chili powder, salt, and freshly cracked black peppercorns to taste, and mix well. 
• When the ground beef is cooked through and browned, strain off all of the excess dripping.
• Into the Instant Pot, add the pinto beans, black beans, sweet corn kernels, whole tomatoes, crushed tomatoes, jalapeño peppers, and one-quarter (1/4) cup chopped cilantro.
• Stir the ingredients until thoroughly combined. 
• Fold in the sour cream and continue to mix until the sour cream is fully incorporated.  
• Place the lid of the Instant Pot, and lock it into place. Select the Bean/Chili setting and cook for 10 minutes.
• Vent the Instant Pot and remove the lid.
• Ladle the soup into serving bowls and top with green onion, cilantro, and Mexican cheeses. 
• Serve with corn tortilla chips. 
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