Instant Pot Taco Soup {30 Minutes}

instant pot taco soup

5 from 14 reviews

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.

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Mexican


  • 1 lb ground turkey, beef or chicken
  • 2 x 15 oz cans tomato sauce, low sodium
  • 2 x 15 oz cans low sodium black, 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


  1. On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins.
  2. Swirl oil to coat, add ground turkey and cook for about 5 minutes, constantly breaking into small pieces and stirring. Press Cancel.
  3. 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!
  4. 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).
  5. Release pressure using Quick Release method – turn pressure valve to Venting.
  6. Add cilantro and stir (I didn’t have any and it was fine).
  7. Serve hot with tortilla chips, yogurt, cheese and limes (if desired).

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.


  • 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.

 Did you make this recipe? Please give it a star rating in the comments.