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–+ servings
Instant Pot taco soup with seasoned ground beef, black beans, corn, and a bold tomato broth. Topped with shredded cheese, sour cream, avocado slices, and crunchy tortilla chips. A complete meal with additional toppings, creating a comforting and satisfying dish packed with Tex-Mex flavors.

Instant Pot Taco Soup

This Instant Pot Taco Soup is a bold, flavor-packed meal loaded with ground beef, beans, corn, and a rich tomato broth. Quick, easy, and perfect for busy nights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican, Tex-Mex
Servings 6 bowls

Equipment

  • Instant Pot For pressure cooking the soup
  • Ladle For serving

Ingredients
  

  • 1 pound ground beef lean preferred
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning or homemade blend
  • 1 can diced tomatoes about 14 oz, with juices
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 can corn drained
  • 2 cups beef broth low sodium preferred
  • 1 can diced green chilies mild or hot
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly ground

Instructions
 

  • Turn the Instant Pot to sauté mode. Cook ground beef until browned, breaking it apart as it cooks. Drain excess fat.
  • Add diced onions and garlic. Sauté for about 1 minute until fragrant.
  • Stir in taco seasoning, diced tomatoes, black beans, kidney beans, corn, green chilies, and beef broth. Mix well.
  • Secure the Instant Pot lid. Set to high pressure and cook for 10 minutes.
  • Once done, perform a quick release of the pressure. Stir the soup to combine flavors.
  • Ladle into bowls and serve with toppings like cheese, sour cream, avocado, or tortilla chips.

Notes

  • For a spicier soup, add diced jalapeños or more chili powder.
  • Leftovers can be stored in the fridge for up to 4 days and reheated easily.
  • For a creamy version, stir in a small amount of cream cheese before serving.
Keyword instant pot soup, one-pot meal, taco soup
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