by Olena

Instant Pot Taco Soup

Olena's image
Olena Osipov
5 from 21 votes

Instant Pot Taco Soup is one of the easiest dinners of all time. Made with mostly pantry ingredients, it is full of flavor, delicious and nutritious.

We love anything tacos – Instant Pot shredded chicken tacos, taco salad or taco skillet, we love them all!

instant pot taco soup

Pressure Cooker Taco Soup

Often when I don’t know what’s for lunch or dinner, Instant Pot taco soup it is. Just because all ingredients except meat come from your pantry. It’s like turkey tacos meet vegetarian chili meet pressure cooker stuffed pepper soup. And even then if I forget to thaw meat, I defrost it within 15 minutes using this Instant Pot frozen ground turkey recipe.

Kids love taco soup. Their friends love it. It just never fails. A co-worker shared a stove top version of this taco soup recipe with me 10 years ago. And she got it from the cafe “downstairs”. Now I adapted it to a pressure cooker, which wasn’t hard at all, and we have Instant Pot taco soup.

instant pot taco soup

Ingredients for Instant Pot Taco Soup

Instant Pot taco soup recipe ingredients could not be easier! Similar to vegetarian quesadillas plus meat plus tomato sauce.

  • Ground meat: I use ground turkey. Another lean choice is ground chicken. Yes, you can use ground beef and soup will taste more like this Instant Pot chili. Yum!
  • For beans I like to use a combo of black beans and any larger light coloured beans like pinto and kidney beans.
  • Tomato sauce is plain and low sodium.
  • Corn I use is frozen but can be fresh or canned (drained).
  • Broth can be vegetable, chicken or beef. I use low sodium bouillon cubes with water. Easy!
  • Seasonings: Taco seasoning, garlic and onion powder. That’s it!
instant pot taco soup ingredients like ground turkey, tomato sauce, beans, corn, spices

How to Make Taco Soup in Instant Pot

  • Prep: Open cans and rinse/drain beans. I usually cook beans in Instant Pot from dried but appreciate convenience of Instant Pot black bean soup made with dried beans.
  • Saute meat: All you have to do is saute ground meat until small pieces. I would drain most fat from beef.
  • Add all ingredients to the pot finishing with tomatoes to prevent Burn.
  • How long to cook? 10 minutes is actual cooking time with about 15 minutes pressure build up time. If you have time on hand, cook taco soup in Instant Pot for 20 minutes. No harm. Taco soup will be more flavorful. But so you know 10 minutes is plenty since we use all pre-cooked ingredients.
  • I would wait 5 minutes before releasing pressure to avoid lots of splatters on the counters. Or you can walk away for hours and pressure will come down on its own.

More Recipe Tips

  • Forgot to thaw meat: Please see this how to thaw meat in Instant Pot. It will come out half cooked. Then just break it into small pieces and use as per Instant Pot taco soup recipe.
  • Crockpot: Yes, you can make this soup in a slow cooker. Saute meat, then combine everything in crockpot and cook on Low for 8 hours or on High for 4 hours.
  • To thicken soup: Add 1/4 cup cold water whisked with 2 tbsp cornstarch and saute for a few minutes.
  • Fresh garlic and onion can be used. No need to saute.
  • A can of diced green chiles will make soup taste more “Mexican” but not spicy.
  • For spicy soup add chopped jalapeno with seeds to cooked soup.

Our Favorite Taco Soup Toppings

Pressure cooker taco soup toppings are the same whether it is Instant Pot chili, tostadas or Instant Pot carnitas that we are serving. Here are the ones we like:

  • Tortilla chips
  • Plain yogurt (learn how to make yogurt in Instant Pot) or sour cream
  • Shredded cheese like Tex Mex, Colby Jack etc.
  • Chopped green onion, cilantro and red onion
  • Diced avocado and lime juice
instant pot chili toppings include cilantro, red onion, green onion, cheese

How to Store, Freeze and Reheat

Storing: Instant Pot taco soup lasts in the fridge for up to 5 days because there are no tender veggies or pasta to get soggy. That’s why I love to make a batch for lunches.

Freezing leftovers: It freezes amazingly! Cook, cool and place in glass airtight container leaving some room for expansion. Freeze for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Freezer meal: Saute turkey until small pieces. Add all ingredients to gallon size bag (I love these re-usable ones) with tomato products going first and no broth. Freeze for up to 3 months. Then cook from frozen with broth for 20-30 mins on High pressure with QPR or NPR.

Reheating: To reheat, simmer on the stove on low. Always reheat only as much as you will eat that meal. Refrigerate the rest. Helps to keep soup fresh.

More Favorite Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? Make sure to subscribe and hit the Bell icon not to miss new videos.

instant pot taco soup in a bowl
Instant Pot Taco Soup

Instant Pot Taco Soup {30 Minutes}

Instant Pot Taco Soup is one of the easiest dinners of all time. Made with mostly pantry ingredients it is full of flavor, delicious and nutritious.
5 from 21 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 344kcal
Author: Olena Osipov

Ingredients

  • 1 lb ground turkey beef or chicken
  • 2 x 15 oz cans tomato sauce low sodium
  • 2 x 15 oz cans low sodium red kidney or pinto beans, drained & rinsed
  • 2 cups corn frozen or canned (drained)
  • 1 1/2 tbsp taco seasoning
  • 2 tbsp onion powder or flakes
  • 1 tbsp garlic powder
  • 1 tsp maple syrup or honey
  • 1 tsp salt
  • Ground black pepper to taste
  • 3 cups low sodium broth or water
  • 1 tbsp oil for frying
  • 1/2 small bunch cilantro finely chopped
  • Yogurt cheese, lime and tortilla chips, for serving

Instructions

  • On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins.
  • Swirl oil to coat, add ground turkey and cook for about 5 minutes, constantly breaking into small pieces and stirring. Press Cancel.
  • Add ingredients in the following order (to avoid Burn): beans, corn, taco seasoning, onion powder, garlic powder, maple syrup, salt, pepper, broth and tomato sauce. Do not stir!
  • Close the lid, move pressure valve to Sealing and press Pressure Cook on High for 10 – 20 minutes (longer – deeper flavours but overall soup is ready fast).
  • Release pressure using Quick Release method – turn pressure valve to Venting.
  • Add cilantro and stir (I didn’t have any and it was fine).
  • Serve hot with tortilla chips, yogurt, cheese and limes (if desired).

Video

Notes

  • Forgot to thaw meat: “Thaw” meat in Instant Pot using this method. It will come out half cooked. Then just break it into small pieces.
  • Crockpot: Yes, you can make this soup in a slow cooker. Saute meat, then combine everything in crockpot and cook on Low for 8 hours or on High for 4 hours.
  • To thicken soup: Add 1/4 cup cold water whisked with 2 tbsp cornstarch and saute for a few minutes.
  • Fresh garlic and onion can be used. No need to saute.
  • A can of diced green chiles will make soup taste more “Mexican” but not spicy.
  • For spicy soup add chopped jalapeno with seeds to cooked soup.
  • Salt: You might need to use less salt if using regular (not low sodium) tomato sauce.
  • Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
  • Freeze Leftovers: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
  • Freezer Meal: Saute turkey until small pieces. Add all ingredients to gallon size bag (I love these re-usable ones) with tomato products going first and no broth. Freeze for up to 3 months. Then cook from frozen with broth for 20-30 mins on High pressure with QPR or NPR.

Nutrition

Calories: 344kcal | Carbohydrates: 30g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 647mg | Potassium: 377mg | Fiber: 7g | Sugar: 8g | Vitamin A: 227IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

42 comments on “Instant Pot Taco Soup

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  1. 5 stars
    This is a great find! Can someone please tell me how many WW points this would be? My mother in law loves this soup and want to make sure she stays within her limit. Thank you in advance.

  2. 5 stars
    So good! Came out perfect! Topped with about 1/4 cup of light sour cream, 1/8 cup of shredded cheese(reduced fat), and some plain tortilla chips as a garnish.

  3. 5 stars
    My husband and kids are so picky. Usually at least 1 person decides they don’t like something but everyone loved and devoured this.

  4. 5 stars
    This is a great family recipe – the kids love this. I even had requests for this soup. It’s simple to make I usually make a double batch to have a couple times during the week.

  5. 5 stars
    My family loves this recipe!!!! It’s simple and delicious, my kids make it on their own, it’s one of their favourites!!!!!!

  6. 5 stars
    Delicious!!!!! I LOVE Olena’s recipes and her cute style of teaching us how to make them! She makes everything seem simple and easy and makes me want to make more home cooked meals. Thank you so much!!!

  7. 5 stars
    I love every recipe of yours I have made Olena, but this one was WOW good and crazy easy (my favorite combo)!! Cilantro makes everything better but it really accented the flavors in this soup. Thank you so much for your site, your recipes make healthy meals out of all the old recipes from my mom, comfort cooking at it’s best!!

    1. Each image have Save Pinterest button in top left corner if you hover over the image. You can also use browser’s extension or Share button on your mobile device. But hovering over image is the easiest. Thanks for pinning!

  8. 5 stars
    Easy to do and delicious! Picky teenagers are hard to please, but make something called Taco anything, or Pizza anything and they eat it up!! So Taco Soup was perfect! This was our first recipe in our IP. I have now made it 3 times because it is so good! We do not add any of the toppings because we are lactose intolerant, but it does not need it!! Also, a great meal for my diabetic husband as it is low carb! Yes it has beans and corn, but it is low enough that he can enjoy a couple of bowls if he is really hungry. The hardest thing about this recipe is waiting for the pot to come to pressure! LOL Enjoy!

  9. 5 stars
    This is 5 stars plus! I made this soup for for the Legion lunch last Saturday … everyone loved it!
    Thank you for this recipe…

  10. 5 stars
    Just made this and it turned out amazing!!! My son is autistic and is very lucky he ate 2 bowls!!!! I’m so excited to try some more of your recipes!!! Thank you

  11. 5 stars
    Just cooked it with ground beef and skipped all the other broths, just used water. It’s turned out very flavorful and filling. Moreover, it’s reaaly easy to make !
    I love the recipe ❣
    five stars from me?

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