Best Instant Pot Taco Soup

I have here one of the heartiest dinners that takes just 10 minutes to prep and 10 minutes to cook. Let me introduce you to one of my go-to meals for busy weeknights. Instant Pot Taco Soup is soul-warming, hearty, delicious, and most crucially, fuss-free and all made in one pot.

Instant pot recipes are very popular on the blog, as they are perfect for a quick dinner that doesn’t lack flavor. Similarly, I have shared with you Instant Pot Turkey Chili and Instant Pot Mexican Rice, which are perfect recipes to make even on days when you don’t feel like cooking but still crave a cozy homemade meal. Made with simple pantry ingredients and packed with great flavor, these recipes are sure to be a hit with the whole family.

This easy instant pot taco soup is pure comfort food, made with budget-friendly ingredients like ground beef, beans, and a variety of vegetables. Packed with Mexican flavors, I love to serve it topped with cheese, crema fresca, and crunchy corn chips. I love the abundance of flavors and textures, as well as the satisfying heat and heartiness of the recipe. Rarely can I say that a bowl of soup keeps me full for hours, and this is one of those recipes.

Let me share with you a few secrets on how a simple meal like this can taste phenomenal. First, I always take a few minutes to sear the beef; this locks in the juices and caramelizes it, elevating the flavors of the soup. Second, using high-quality tomato products is key. I chose San Marzano tomatoes, and the broth has the perfect balance of sweet and tangy. Finally, I always taste and season the soup before serving it!

Why you will love this recipe 

• Homemade soup in minutes: I can create a hearty homemade soup from scratch in under 30 minutes. It takes me only minutes to sear the meat, and after that, the Instant Pot works its magic, while I set up the table.
• All in one pot: Since I make it all in one pot, I don’t have a bunch of dishes to wash afterward. I like to keep my weeknight meals fuss-free, so cooking is enjoyable instead of feeling like a burden.
• Versatile, so everyone loves it: I can make it spicy or mild, with or without meat, and it still tastes delicious. This is one of the most customizable recipes, and I usually add what veggies I have in the fridge.
• It’s ideal for meal planning: I appreciate how it can be frozen in small freezer bags for easy meal preparation. That is my number one trick for stress-free homemade cooking. I double the recipe and freeze the leftovers for days when I don’t feel like making anything.

What you will need

• Ground beef: I use grass-fed, organic ground beef that is lean, allowing it to retain a lot of flavor without excessive fat. I don’t want to lose too much of the flavor. I usually get 80/20 or 85/15 ground beef. 
• Beans: I like to use one can of black beans and one can of red beans, rinsed and drained well. 
• Vegetables: For some mild spiciness and tang, I use one can of diced green chiles. The tomatoes I use are San Marzano, diced or crushed, which have a sweet, rich, and meaty flavor unlike any other tomato. I also add an organic green bell pepper, rinsed, deseeded, and cut into one-inch pieces. It provides texture and a pop of color, along with a slight bitterness to contrast with the richness of the tomatoes and beans.
• Aromatics: I highly recommend using freshly minced garlic and diced onion instead of powder, as they offer the best flavor and add a bit of texture as well. 
• Wet ingredients: Beef broth is the base, but I use a low-sodium style because I prefer to control the amount of salt in my soup. The tomato sauce I use is essential because it is the primary flavor, complementing the tomatoes. I insist on San Marzano sauce because it is the sweetest, richest, and has the best taste. Canola oil is what I use for searing the beef.
• Herbs and spices: I add some dried oregano to the soup to provide an earthy and warm savory taste that gives it more depth. The red pepper flakes are added for a bit of spiciness. Add as much as needed. 
• Seasonings: I use my own homemade taco seasoning, which is easy to make with just a few ingredients, allowing me to control what goes into it. Also, I add salt and pepper to taste.

How to make 

Searing the beef: First, I set the Instant Pot to Saute and let it heat up before adding the oil. After it is ready, I add the ground beef, spreading it flat. But I do not move it for the first minute so that it will get a nice sear on it. Then, I break it up with a wooden spoon and let it keep cooking until it is no longer pink before removing the pot to drain the grease. I wipe the sides before returning the pot to the Instant Pot. 

Sauté: Next, I add the garlic and onion, cooking and stirring for two minutes.

Cook the soup: I am adding the remaining ingredients. Then, I close the lid and let it cook on high for 10 minutes. 

Release the pressure: Afterward, I allow the pressure to release steam on its own for 10 minutes before carefully opening the vent to release the remaining steam. 

Season and serve: Finally, I open the lid and stir the soup, taste it, and season it with salt and pepper before serving. 

Expert tip

To make a thicker soup

To make a thicker soup from the start, use less broth initially. Instead of using four cups of broth, I recommend using three cups, but keep all the other ingredients and cooking time the same. However, if the soup seems fine but turns out not as thick as you wanted, make some cornstarch slurry. It is fast, easy, and doesn’t alter the taste. I stir two tablespoons of cold water with one tablespoon of cornstarch in a small bowl until it dissolves, and then whisk it into the soup. It should thicken within a few minutes. Repeat if needed. 

More tips to consider:

• I highly recommend using fresh garlic and onion instead of onion powder. The flavor is so much more robust and intense. The tiny pieces also add moisture and texture.
• Make sure to let the pressure release naturally for at least 10 minutes first, so the soup doesn’t spray out hot. 
• To avoid the dreaded BURN notice, be sure to scrape the bottom of the pot after browning the ground beef. 
• Add salt and pepper during the searing process and right before locking the pot.  
• Shred the cotija cheese over the soup just before serving, allowing it to soften. It doesn’t melt like other cheeses, and it won’t curdle, so it is perfect for this soup. 

Recipe variations and add-ins:

• Spicy meat: Sometimes I use spicy sausage, like andouille, instead of ground beef for a kick.
• Lighter style: Instead of ground beef or sausage, I can also use ground turkey or chicken for a lighter soup.
• Make it addictive: To turn this into crack soup, add cheddar cheese chunks, bacon bits, and my ranch seasoning mix.
• More veggies: Encourage the kids to eat more vegetables. Toss in some corn, chopped carrots, diced zucchini, and mushrooms.  
• More beans: I also like to add pinto beans, cannellini beans, ranch-style beans, kidney beans, and northern beans.
• Vegetarian soup: This is easy to make vegetarian. Omit the beef and use vegetable broth instead of beef broth. 

Serving suggestions:

Taco soup needs some bread to dip into it, and I love to serve mine with this Instant Pot cornbread. It is easy and moist with a tender, buttery crumb. Or I can make a basket of homemade breadsticks. These are my kids’ favorites. At other times, I serve it with a bowl of crusty bread. 

I like to top this delicious soup with my favorite Mexican cheese, cotija. But I also add a few slices of avocado, tortilla chips, and some Pico de Gallo or homemade salsa. Numerous toppings can be added to this delicious soup, so I’ve created a separate section for them. 

Toppings suggestions:

• Sour Cream
• Classic guacamole
• Mexican cheese
• Cream cheese
• Chopped Black Olives
• Cilantro
• Pickled red onions
• Green onions
• Corn Chips
• Fried tortilla strips
• Jalapenos
• Lime wedges

How to store leftovers:

• Refrigerate: I pack my leftovers in a sealed container or glass jar and store them in the fridge for up to a week.   
• Freezing: To freeze, I ladle the soup into quart-sized freezer bags and lay them flat in the freezer. They will stay fresh for up to three months.   
• Defrost: I thaw the soup overnight in the fridge before reheating it.
• Reheating: To reheat, I pour the soup into a saucepan and cook it over medium-low heat, stirring for 1-2 minutes.   

Frequently asked questions

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