Instant Pot  Taco Soup

Instant Pot Taco Soup is one of the easiest dinner you’ll ever make with pantry staples, in one pot and full of Mexican flavors!

Ground beef Tomato sauce Red kidney or pinto beans Corn frozen or canned (drained) Taco seasoning Onion powder or flakes Garlic powder Sugar, maple syrup, or honey Salt and black pepper Broth Oil Cilantro Yogurt, cheese, lime and tortilla chips

What You Need

Sauté meat: On your Instant Pot, press the saute mode button, and when the display says “Hot” brown the meat, breaking it up into small pieces as you go.


Add all ingredients: In this order, add the beans, corn, taco seasoning, onion powder, garlic powder, sugar, salt, pepper, broth, and tomato sauce. Do not stir.


Pressure cook on high for 10-20 minutes. This soup is ready in as little as 10 minutes of cook time. The longer 20 minute time is given for those who want deeper flavor.


Pressure release and serve: Do a quick release to expel the pressure. Open the lid, add optional cilantro and stir.


– Chopped green onion or red onion – Cilantro – Avocado – Lime juice

Favorite Toppings


Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days. Freeze up to 3 months.

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