Instant Pot Taco Soup Recipe

Instant Pot taco soup is an easy way to enjoy the flavor of Mexican tacos, but without the hassle. Make this 30-minute, family friendly recipe for dinner tonight!

I have other quick Instant Pot meals that you might enjoy too. Some of my favorites are Instant Pot Keto Chili, Instant Pot Vegetable Beef Soup, Easy Instant Pot Chicken Stew, Instant Pot Short Ribs Recipe and Instant Pot Beef Stew Recipe (Whole30 & Paleo).

bowl of Mexican taco soup with chopped avocado garnish

Everyone enjoys taco night. Well, until it’s time to clean up the mess. Grease on the stove top and taco shell crumbs on the floor are never fun to deal with.
Thanks to this Instant Pot soup recipe, taco night can be fun, delicious, and a whole lot easier!

Instant Pot taco soup in white bowl

Benefits of making Instant Pot taco soup

 

  1. Hands off recipe – This recipe requires just 10 minutes of prep work. After that, you can walk away for 20 minutes and let the Instant Pot do the work for you.
  2. Economical – Ground beef dinners are a great bang for your buck. Plus, aside from the meat, all you need to make this recipe are a few pantry staples.
  3. Family friendly – This taco soup isn’t very spicy at all, but it’s easy to customize! If you want to increase the spice level, it’s easy to do.
  4. Nutritionally balanced – With black beans, corn, tomatoes, healthy veggies, and lean ground beef, Instant Pot taco soup is full of protein, fiber, and nutrients. For a dose of healthy Omega 3 fats, add some avocado to garnish the top.

taco soup made in an Instant Pot served in white bowl
Recipe Ingredients and Substitutions

This recipe is very easy to customize to your family’s tastes. Also, it’s a great way to use up any excess of pantry items you may have.

 

Here’s what you’ll need to make Instant Pot taco soup:
  • Lean ground beef – Fat does provide flavor, so I like to use ground beef that has 15 to 20 percent fat. To reduce the fat and calories even more, you can use ground turkey or chicken
  • Vegetables – Feel free to omit any these veggies. Or, add extra if your family enjoys them! My Instant Pot taco soup has carrots, onion, red bell peppers, garlic, and tomatoes. You’ll need frozen corn niblets as well, but that’s technically a grain, not a vegetable.
  • Black beans – There’s a lot of protein and fiber in black beans, not to mention, they’re delicious! If you prefer something else, pinto, kidney, or white beans are great choices.
  • Tomato sauce – If you’re watching your intake of salt and sugar, look for low sodium tomato sauce or sugar free sauce.
  • Chicken broth – Any type of chicken, beef, or vegetable broth or stock will work.
  • Seasonings – To add flavor, you’ll need chili, onion, and garlic powder. Also, cumin, oregano, salt and pepper. If you don’t have all of these spices on hand, you can use 3 tablespoons of taco seasoning instead.

Mexican ground beef soup

What to serve with Instant Pot taco soup

A great benefit to this soup is that it’s hearty enough to be a complete meal on its own. If you are looking to make it even heartier, you can serve it with a side of Avocado Tomato Salad.

It would also be delicious with side dishes like flour tortillas, rice, or even corn chips.

Other Instant Pot soup recipes to try:

bowl of Mexican taco soup with chopped avocado garnish

Instant Pot Taco Soup

Yield: 6 people
Prep Time:
10 mins
Cook Time:
20 mins
Instant Pot taco soup is an easy way to enjoy the flavor of tacos, but without the mess! Make this 30-minute recipe for dinner tonight!
Print Recipe
5 from 1 vote

Ingredients

Instructions

  1. Preheat your Instant Pot using the SAUTE function on the display panel and add olive oil. Once the oil is hot, add garlic, onions, bell pepper and carrots. Sauté for 5-7 minutes. Stir every couple minutes until the onions become translucent.

  2. Add ground beef, chili powder, cumin, garlic powder, onion powder, oregano, salt and pepper. Cook for about 5 minutes.

  3. Add tomato sauce, chicken broth, diced tomatoes, black beans, and corn. Stir to combine.
  4. Place the lid on the pot and make sure the pressure valve is in the sealing position.
  5. On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 7 minutes.
  6. When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Open the lid and stir in lime juice. Garnish with fresh chopped cilantro, sour cream or diced avocado. Enjoy!

Course: dinner, Lunch
Cuisine: American, Mexican
Keyword: Instant Pot, Instant Pot Recipe, taco

Nutrition Information

Amount per serving (1/6) — Calories: 320, Fat: 7g, Saturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 62mg, Sodium: 638mg, Potassium: 957mg, Carbohydrates: 32g, Fiber: 9g, Sugar: 8g, Protein: 30g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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