Quick and easy Instant Pot Taco Soup is a quick dinner during the winter. It makes a big batch so you have plenty of leftovers for lunch during the week. Loaded with beef, onion, beans, tomatoes, and perfectly seasoned for tons of flavor in every bite.
Why should we only enjoy Mexican recipes on Taco Tuesday? This Instant Pot Beef Taco Soup is delicious any day of the week. It’s easy and quick to make, healthy, hearty, family-friendly, and tasty!
When a recipe is as simple and filling as this one, it’s impossible not to love it. Here are a few reasons why my beef taco soup is awesome.
Why You’ll Love this Instant Pot Taco Soup!
- Simple yet tasty flavors make this recipe an instant family favorite, even for the pickiest eaters.
- In only 15 minutes, you’ll have a hot and delicious dinner on the table.
- This big batch recipe makes enough leftovers for lunch during the week.
- The soup is healthy and perfect for winter meal prepping.
What is Taco Soup?
It’s an easy soup recipe with a broth base. Loaded with your favorite flavors reminiscent of a taco! Think ground beef, tomatoes, black beans, taco seasonings plus your favorite taco toppings on top.
Ingredients Needed for Instant Pot Taco Soup
- Ground Beef – The leaner, the better for this recipe. The less fat in the beef, the less grease you’ll have to remove from the pot. I like to use ground that is under 10% fat, according to the label on the packaging.
- Onion – Fresh or frozen onions both work for this soup.
- Chicken Breasts – Reach for boneless skinless chicken breasts to eliminate prep work for this recipe.
- Canned Beans – We’ll use both chili and black beans for this meal. Don’t forget to drain and rinse the black beans before adding them to the Instant Pot.
- Corn – I use canned whole-kernel corn in this recipe as a matter of convenience, but if you have frozen kernels, they’ll work too.
- Tomato Sauce – This doesn’t have to be the flavored sauce you’d use on pasta. You can use the plain canned kind.
- Canned Tomatoes with Green Chiles – Don’t skip this ingredient! The chunky bits of tomato paired with the medium heat of the chiles make this recipe super flavorful.
- Beef Broth – I use low-sodium broth since most seasoning packets include additional sodium.
- Taco Seasoning – Grab a small packet of dry taco seasoning from the grocery. Any brand will do.
- Toppings – These are optional and should only be added to each serving, not the entire soup. You can’t go wrong with adding tortilla strips, sour cream, shredded cheese, avocado, or green onions.
How to Make Instant Pot Taco Soup
Sauté beef and onions – With your Instant Pot on the Sauté setting, brown the ground beef until cooked through, and cook the onions until translucent. Then, drain off all excess grease.
Pouring grease down your sink drain creates a plumbers nightmare. Instead, pour the oil into a leftover lidded container and toss the sealed canister in the trash.
Combine all other ingredients – Add the rest of the soup ingredients into the Instant Pot, and stir to combine. Once you’ve sealed the pressure cooker, you can manually set it for 10 minutes.
Pressure cook – Seal the pressure cooker, then manually set it to cook for 10 minutes. Once it’s finished, perform a quick release.
Garnish and serve – Top this meal with whatever garnishes your family enjoys, and get ready to dig into this warming and hearty Beef Taco Soup.
Tips and Tricks!
- Stick with prepackaged or canned ingredients to make this recipe as convenient and quick as possible.
- Freeze any leftovers in an airtight container or freezer bag for up to 3 months. Then, just thaw and reheat whenever you’re in a pinch to get dinner on the table.
- With this big batch recipe, you can keep leftovers in the fridge in an airtight container all week.
One of my favorite toppings for this recipe is Creamy Avocado Salsa. It’s tangy and creamy with a depth of flavor that’ll take this soup to the next level.
If you want to bulk up this soup even further, consider serving it over top of some Spanish Rice. This way, you’ll have extra servings or more leftovers for meal prep during the week.
To round out a night of Mexican cuisine, you have to make this Tres Leche Cake for dessert. It’s lightly sweet and a classic dessert that pairs perfectly with this Beef Taco Soup.
Whether your leftovers were frozen or refrigerated, add them to a pot or saucepan on the stove. Cook on medium-low until heated through. Stir occasionally so nothing burns or gets stuck to the bottom of the pot. Then serve and garnish as usual.
Since the Instant Pot has a max fill line, you can’t double up on this recipe in one go. So stick to the measurements for this one, and if you’d like more, whip up another batch during the week.
Once the soup has cooled, transfer it to an airtight container and keep it in the fridge or freezer. The soup will keep for the entire week in the refrigerator or up to 3 months in the freezer.
This is the perfect freezer friendly soup recipe. Package it into freezer containers or bags and freeze for up to three months. Thaw in the refrigerator before reheating or transfer directly to a saucepan and warm over low heat until thawed and reheated.
This can also be made in the slow cooker. Prepare hamburger on stove top and then combine all ingredients except toppings in slow cooker. Cook on low 5-6 hours or high for 4 hours.
- 1 pound ground beef
- 1 medium onion diced
- 16 ounces chili beans
- 15 ounces black beans drained and rinsed
- 15 ounces whole kernel corn drained
- 8 ounces tomato sauce
- 2 cans diced tomatoes with green chiles 14.5 ounces each, undrained
- 2 cups low sodium beef broth
- 1.25 ounce package taco seasoning 1.25 ounces
- Optional Toppings: Tortilla Strips, Sour Cream, Shredded Cheese, Avocado, Diced Green Onions
- Turn the pressure cooker on to the Sauté setting. Add the ground beef and diced onions. Cook until beef is cooked through, drain off any excess grease.
- Add the rest of the ingredients to the Instant Pot and stir to combine. Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to manual and set for 10 minutes.
- When time is up carefully quick release the pressure cooker.
- Divide into soup bowls and top with any toppings of your preference.
- This can also be made in the slow cooker or saucepan. Prepare hamburger on stove top and then combine all ingredients except toppings in slow cooker. Cook on low 5-6 hours or high for 4 hours. Or place the soup in a saucepan and simmer for 20-30 minutes.