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Instant Pot Taco Soup

Instant Pot Taco Soup is packed with flavor and oh so easy to make! With simple ingredients and a quick cook time, there’s no reason not to make this insanely delicious taco soup for an easy weeknight dinner!

A bowl of taco soup with jalapeño, cilantro, sour cream and avocado is placed on a white surface

Instant Pot Taco Soup

Texas is our home state, which means we both love that Southwest flavor! This soup is rich with that down home savory taste. Each spoonful really packs a punch of savory goodness – it’s impossible to not go for seconds!

Having three kids in the house, we always make sure our recipes can be enjoyed by everyone. This Instant Pot Taco Soup is no exception! The kids always get excited when they see the Instant Pot being used, especially if they know it’s for this soup.

This Taco Soup recipe is a huge family favorite at our house and I love how customizable it is. For those that love heat, you can add things like cayenne pepper, jalapeños or hot sauce! But if left out, it’s great for the kiddos too!

Not to mention, it’s a tasty way to get our picky eaters to eat veggies like corn, beans, tomatoes and avocado!

A spoonful of instant pot taco soup is lifted out of a full bowl

How to Serve Instant Pot Taco Soup

This Instant Pot Taco Soup is delicious all on its own! However, serving it up with some hot cornbread on the side is absolutely heavenly. There are some culinary combos that just can’t be beat, and Instant Pot Taco Soup with cornbread is definitely one of them!

As for toppings, there are so many options to choose from! We love to add any of the following:

  • freshly squeezed lime
  • sliced avocado
  • sour cream
  • cilantro
  • jalapeño: fresh or pickled
  • cotija cheese: or any shredded cheese
  • corn chips: or tortilla chips
  • diced tomatoes

The sky is really the limit here. If you have any picky eaters in the house, it’s a fun idea to set up a toppings bar. That way, everyone can make sure their bowl is perfect!

The ingredients for taco soup are in separate bowls on a white surface

Ingredients

The ingredients for Instant Pot Taco Soup are simple, delicious, and healthy:

  • Olive Oil
  • Ground Turkey or Lean Ground Beef
  • Onion
  • Garlic
  • Taco Seasoning: we like to use our homemade taco seasoning
  • Red Kidney Beans
  • Black Beans
  • Pinto Beans
  • Corn: frozen or canned
  • Rotel
  • Canned Green Chiles
  • Chicken Broth
  • Lime

We like to drain and rinse our canned beans, but that’s a personal preference. I do highly recommend you drain your beans, but rinsing them is optional!

Olive oil and onion are at the bottom of an instant pot

How to make Instant Pot Taco Soup

Step 1: Set Instant Pot to simmer. Let heat for one minute, then add olive oil and onion. Sauté for two minutes.

Ground meat is being browned in the instant pot.

Taco seasoning is being sprinkled into the Instant Pot

Step 2: After sautéing for two minutes, add the ground meat and break it apart, stirring often, and cook until no longer pink.

Step 3: Add garlic and taco seasoning to the pot and sauté for 30 seconds. Turn off Instant Pot.

Step 4: Add the red kidney beans, black beans, pinto beans, corn, Rotel, green chiles and chicken
broth to the Instant Pot. Stir together to combine.

This is what is universally loved about the Instant Pot. It pretty much does all the work for you after this!

Chicken broth is poured into the Instant Pot.
Corn, beans, tomatoes and ground meat are being stirred together in an instant pot.

Step 5: Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button
depending on your instant pot model) and cook on high pressure for 8 minutes.

Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the
timer to start counting down.

A large spoon is holding a spoonful of taco soup above an instant pot.

Step 6: When the cook time finishes, let the pot sit undisturbed for a 15 minute natural release
(meaning do not touch the instant pot for 15 minutes after it says it’s done cooking).

Step 7: Then turn the steam release knob to Venting to release any remaining pressure and
open the lid. Add lime juice to soup and stir to combine.

Three bowls of instant pot taco soup are on a white surface with spoons.

Can I Make this in the Crock Pot?

Absolutely! You will need to brown the meat, onions and garlic before adding to your crockpot. Then add the remaining ingredients and cover and cook on low heat 6 to 8 hours.

Can I Use Ground Beef or Ground Chicken?

Yes, ground chicken, turkey, beef or pork will all work in this taco soup recipe. If you wanted to make this taco soup vegetarian, you could use lentils or add a couple extra cans of beans.

Can I Freeze This Soup?

Yes, taco soup freezes incredibly well. Just make sure and freeze it in a freezer friendly container and remove all the extra air. I personally like to use freezer friendly ziplock bags and lay them flat to freeze to save space in my freezer!

A bowl of taco soup is topped with avocado and jalapeños

The last thing left to do now is serve up your Instant Pot Taco Soup with all of your favorite toppings and watch it disappear. When it comes to easy and delicious dinners, you’ll find that this one is pretty hard to beat. Try it tonight and find out why we it’s a family favorite!

Looking for more easy instant pot dinner ideas? Try our favorite Instant Pot Spaghetti and Meatballs, extra flavorful Instant Pot Beef Tips and Salsa Verde Chicken Soup!

Yield: 4 servings

Instant Pot Taco Soup

A bowl of taco soup is placed on a white surface

Instant Pot Taco Soup is packed with flavor and oh so easy to make! With simple ingredients and a quick cook time, there's no reason not to make this insanely delicious taco soup for an easy weeknight dinner!

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 15 minutes
Total Time 43 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground turkey or lean ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (1 oz) package low-sodium taco seasoning
  • 1 (16 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (16 oz) can pinto beans, drained and rinsed
  • 1 (15.25) oz can whole kernel corn, drained (or frozen corn)
  • 1 (10 oz) can rotel (do not drain)
  • 1 (7 oz) can diced green chiles (do not drain)
  • 2 cups (16 oz) chicken broth
  • Juice of 1 lime

optional toppings:

  • freshly squeezed lime
  • sliced avocado
  • sour cream
  • cilantro
  • jalapeño: fresh or pickled
  • cotija cheese: or any shredded cheese
  • corn chips: or tortilla chips
  • diced tomatoes

Instructions

  1. Set instant pot to simmer. Let heat for a minute, then add olive oil and onion. Sauté for 2 minutes, then add ground meat and break it apart, stirring often, and cook until no longer pink. Add garlic and taco seasoning to instant pot, and sauté for 30 seconds. Turn off instant pot.
  2. Add red kidney beans, black beans, pinto beans, corn, rotel, green chilies and chicken broth to instant pot. Stir together to combine.
  3. Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 8 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down.
  4. When the cook time finishes, let the pot sit undisturbed for a 15 minute natural release (meaning do not touch the instant pot for 15 minutes after it says it’s done cooking).
  5. Then turn the steam release knob to Venting to release any remaining pressure and open the lid. Add lime juice to soup and stir to combine.
  6. Serve hot with desired toppings and enjoy!

Nutrition Information:

Yield:

4 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 694Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 123mgSodium: 1332mgCarbohydrates: 67gFiber: 10gSugar: 8gProtein: 47g

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