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Instant Pot Taco Soup Recipe

The Best Instant Pot Taco Soup

Instant Pot Taco Soup is hearty and full of flavor, ready in just 30 minutes, all done in your Instant Pot. Serve it topped with cheese and corn chips.

Course Main Course
Cuisine Mexican
Keyword Instant Pot Taco Soup
Prep Time 10 minutes
Cook Time 10 minutes
Natural Pressure Release 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 419 kcal
Author Catalina Castravet

Ingredients

  • 1 pound ground beef or chicken
  • 1 tablespoon canola oil or vegetable oil
  • 1 onion diced
  • 1 tablespoon minced garlic
  • 1 can (15oz) crushed or diced tomatoes
  • 1 can (8oz ) tomato sauce
  • 1 can (4oz) diced green chiles
  • 1 can (15.5oz) black beans rinsed and drained
  • 1 can (15.5oz) red beans rinsed and drained
  • 1 green bell pepper cut into 1 inch pieces
  • 2 tablespoons taco seasoning low sodium
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes or more for a spicier soup
  • 4 cups low sodium beef broth use 3 cups for a thicker soup
  • 1/4 teaspoon salt and pepper or to taste

Cornstarch Slurry Optional:

  • 2 tablespoons cornstarch
  • 2 tablespoons water

Toppings:

  • Chopped cilantro
  • Cotija cheese
  • Avocado
  • Jalapeno peppers
  • Tortilla chips
US Customary - Metric

Instructions

Cook Beef:

  1. Select Sauté and once the Instant Pot reads Hot, add the oil, make sure you tilt the pot so the oil covers the whole surface.
  2. Once the oil is hot, add the beef to the pot and DO NOT move for about 1 minute, to get a nice sear on it.
  3. Using a wooden spoon, break the beef and cook by stirring frequently for a few minutes, until no longer pink.
  4. Carefully, remove the pot from the IP and discard excess grease. Wipe the edges and return pot with beef to the Instant Pot.

Adding the rest of the ingredients:

  1. Add the onion and garlic and cook for 1-2 minutes, stirring occasionally.
  2. Add the rest of the ingredients and stir to combine.

Cook:

  1. Close the IP with the lid and lock it. Turn the steam release vent to 'sealing' and set it to cook for 10 minutes on High Pressure.
  2. When the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for 10 minutes, this is called Natural Pressure Release. After 10 minutes carefully release the rest of the pressure by opening the vent.
  3. Open the lid and stir the soup. Taste and adjust for salt and pepper.

For a thicker soup:

  1. If you prefer the soup thicker: turn on the Sauté function, use the 'adjust' button to turn it the medium heat setting.
  2. In a small bowl mix cornstarch with water until fully dissolved and add it to the pot. Gently stir to combine and let it simmer for 5 minutes until it thickens.
  3. Serve hot with favorite toppings.

Recipe Video

Nutrition Facts
The Best Instant Pot Taco Soup
Amount Per Serving
Calories 419 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 53mg18%
Sodium 1774mg77%
Potassium 1210mg35%
Carbohydrates 39g13%
Fiber 12g50%
Sugar 10g11%
Protein 25g50%
Vitamin A 760IU15%
Vitamin C 39mg47%
Calcium 114mg11%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.