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This Instant Pot taco soup recipe is healthy, hearty, and delicious. Add your favorite toppings and it makes a fantastic meal!
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Instant Pot Taco Soup

This Instant Pot taco soup recipe is healthy, hearty, and delicious. Add your favorite toppings and it makes a fantastic meal!
Course Soup
Cuisine American
Keyword Instant Pot taco soup
Prep Time 5 minutes
Cook Time 10 minutes
Inactive time 25 minutes
Total Time 40 minutes
Servings 6
Calories 331kcal

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 1-1.5 pounds extra lean ground beef
  • 1 (4 ounce) can diced green chilies 
  • 1 (12 fluid ounce) can corn drained
  • 1 (19 fluid ounce) can black beans drained & rinsed
  • 1 (19 fluid ounce) can red kidney beans drained & rinsed
  • 1 (14 fluid ounce) can diced tomatoes including juices
  • 4 cups vegetable or chicken broth
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt & pepper to taste

Toppings (to taste):

  • Tortilla chips
  • Mexican shredded cheese blend
  • Cilantro chopped
  • Lime wedges
  • Greek yogurt or sour cream
  • Avocado chopped

Instructions

  • Add the oil, beef, and onions to your Instant Pot. Sauté for 5 minutes, stirring occasionally. Break up the meat with your spoon.
  • Add the rest of the ingredients (except for the salt & pepper) to your pressure cooker. Put the lid on and make sure it's set to "sealing". Set your Instant Pot to cook on high pressure for 10 minutes (it'll take about 10-15 minutes for it to get up to pressure since there's a lot of stuff in the pot). 
  • Once the pressure cooking has finished, let the pressure release naturally for at least 10-15 minutes and then do a quick release (use caution) if you're in a rush. 
  • Meanwhile, prep toppings. 
  • Season with salt & pepper as needed. Serve with toppings as desired. 

Notes

  • "Inactive time" in this recipe indicates time needed for the Instant Pot to get up to pressure and to release pressure once cooking has finished. 
  • I use this 6-quart Instant Pot.
  • Alternate cooking method suggestions: If making this on the stove, I'd follow the same steps (but in a normal pot), and simmer the soup over medium-low heat for 25-30 minutes or so. For a slow cooker, you can choose to brown the meat first if desired, but you don't have to (but make sure you stir/break it up well - don't leave it as a block of meat). Add everything to the slow cooker and cook on low for 6-8 hours or 3-4 hours on high.
Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. 

Nutrition

Calories: 331kcal