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A steaming bowl of Instant Pot Taco Soup topped with sliced avocado, shredded cheddar cheese, a dollop of sour cream, and fresh cilantro.

Best Instant Pot Taco Soup

A quick and hearty Instant Pot taco soup loaded with beans, corn, tomatoes, and seasoned ground meat. Perfect for busy weeknights and customizable with your favorite taco toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican, Tex-Mex
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Taco Soup
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 lb ground chicken or lean ground beef
  • 1 packet taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 can corn kernels drained
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 3 cups chicken broth
  • salt to taste
  • black pepper to taste

Equipment

  • Instant Pot

Method
 

  1. Set the Instant Pot to Sauté mode and add the olive oil.
  2. Add the diced onion and cook for 2–3 minutes until softened.
  3. Stir in the garlic and cook for about 30 seconds until fragrant.
  4. Add the ground chicken or beef and cook, breaking it up, until lightly browned.
  5. Stir in taco seasoning, cumin, smoked paprika, salt, and black pepper.
  6. Add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, and chicken broth. Stir to combine.
  7. Cancel Sauté mode. Secure the lid and set the Instant Pot to Pressure Cook on High for 10 minutes.
  8. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
  9. Stir the soup well and adjust seasoning if needed.
  10. Serve hot with your favorite toppings such as cheese, sour cream, cilantro, or avocado.

Notes

This soup stores well and tastes even better the next day. You can easily make it spicier by adding chili powder or diced jalapeños.