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This Instant Pot taco soup is your no-fuss, flavor-packed solution. It’s got all the good stuff: ground beef, beans, corn, and green chiles, all simmered in a boldly seasoned broth that tastes like it’s been cooking all day (but hasn’t). No babysitting. No mess. Just one pot and a piping hot bowl of comfort in under 30 minutes.
Here’s Why This Taco Soup Recipe Works
Fast and hands-off: A quick sauté, then the Instant Pot does the rest.
No burn warning stress: Deglaze with broth to keep the bottom clean and your Instant Pot happy.
Big flavor, minimal effort: Taco seasoning, green chiles, and crushed tomatoes bring the punch.
Pantry-friendly: Everything but the beef comes from a can or your spice rack.
For a fresh twist on taco night, these fish tacos with pomegranate salsa bring the sweet-and-savory crunch.
Recipe Tips
Deglaze the pot well: After sautéing the beef, pour in the broth and scrape up every bit of stuck-on goodness to avoid a burn warning.
Don’t stir in the tomatoes: Layer them on top instead. Stirring can cause them to scorch on the bottom.
Use a 10-minute natural release: It helps the soup settle and prevents splatter when you release the pressure.
Adjust the heat level: Add a chopped jalapeño with the onion, or use hot green chiles for extra kick.
Canned beans work great here. But if you’ve got a batch of our Instant Pot black beans on hand, they’re an easy swap with even more flavor.
If you’re in a taco mood but want to mix things up, this ground beef taco salad is a fresh, hearty twist on the classic.
If you love bold, smoky flavors, our chipotle black bean soup is another cozy one-pot favorite to try next.
All the Taco Night Vibes, in a Bowl
This Instant Pot taco soup brings big flavor without the dinner hassle. It’s cozy, freezer-friendly, and fully loadable with chips, cheese, and whatever toppings you’re into. Instant Pot wins again.
And if you’re still riding the taco night wave, try switching it up with our tilapia fish tacos.
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Instant Pot Taco Soup
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Ingredients
For the soup
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 3 cups chicken broth, or beef broth
- 1 (28 ounce) can canned crushed tomatoes
- 1 (15 ounce) can canned whole kernel corn, drained
- 1 (15 ounce) can canned black beans, drained and rinsed
- 1 (7 ounce) can canned diced green Chilies
Instructions
- Set the Instant Pot to saute mode and heat the oil.
- Add the onion and cook until soft then add the garlic and stir for 30 seconds.
- Add the beef. Stir to break the meat up and cook until it is brown.
- Stir in the taco seasoning.
- Add the broth and scrape the bottom of the pot to remove any cooked-on bits. This will prevent the Instant Pot from giving you that burn message.
- Add the rest of the soup ingredients. Do not stir.
- Cancel the saute setting and place the lid on the pot. Lock the lid in place and make sure the valve is in the sealed position.
- Set the Instant Pot to high pressure for 4 minutes. (It will take a few minutes to come up to pressure).
- When finished cooking, allow the Instant Pot to release pressure naturally for 10 minutes then release the rest of the pressure manually.
- Serve hot with plenty of toppings, especially corn chips and cheese.
Video
Notes
- When you cook the onions and ground beef, some of it will get stuck to the bottom of the pot. When you add the broth, it will loosen any of the cooked-on bits and make it easy to clean or deglaze the pot.This is an important step that will prevent the Instant Pot from giving you a burn message.
- Nutrition does not include any of the toppings.
- Instead of canned corn, you can substitute 1-1/3 cups of fresh or frozen corn.
- Instead of canned black beans, you can substitute 1-1/3 cups of pre-cooked black beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Found this recipe yesterday made it for dinner tonight. My husband said just needs some salt. I thought it was really good with out the salt.
Also made some small quesadillas for my 18 month old. She like dipping it in to the taco soup.
Thanks for the comment.The quesadillas sound great with this soup.
Do you drain the can of corn? And drain and rinse the canned black beans? Thank you!
Yes, I recommend draining the cans and rinsing the beans but it is not necessary. The soup will turn out just fine if you don’t drain and rinse.
Absolutely love this quick and easy recipe. I know what I am making for dinner now! yum!!
Thanks Rahul, I hope you enjoy it. Thanks for the comment.
That taco soup looks so very GOOD!
thanks Angie