Instant Pot taco soup is a quick, easy, and healthy weeknight meal! Perfect for a family or to serve to friends - have taco soup ready in 30 minutes with the Instant Pot!
There is nothing I love more than a quick and easy weeknight meal for Justin and me - and instant pot taco soup is exactly that!
Whether you are cooking for 2 like me, or your family, or a dinner party, this is a perfect recipe for all of those occasions. Made in 30 minutes, filling, and healthy - everyone will love it!
This soup makes great leftovers for the week and also freezes's so well, which HELLO, I am all about some freezer meals now! Thank you convenience!
Ingredients Needed for Taco Soup
- Olive Oil
- Onion
- Garlic Cloves
- Ground Beef
- Chili Powder
- Cumin
- Salt
- Canned Corn
- Canned Black Beans
- Canned Diced Green Chilies
- Canned Tomatoes with Green Chilies (Rotel)
- Canned Crushed Tomatoes
- Beef Broth
How to Make Instant Pot Taco Soup
- Turn on the instant pot to the saute function. Add in olive oil and diced onion. Saute for 2 minutes.
- Add in the minced garlic and ground beef. Cook for 3-4 minutes until the ground beef is cooked and n more pink remains. Use a wood spoon or ground beef mincer to help break up into small chunks.
- Turn off the saute function and add in all the spices and stir.
- Add in the corn, black beans, green chilies, Rotel, and crushed tomatoes. Stir and add the beef broth. Give a final stir.
- Put the lid on and turn on the "soup" function for 20 minutes. Note - it takes 10 minutes or so to come to pressure.
- Once the time is up, manually release the steam valve.
- Serve out into a bowl and enjoy with sour cream, shredded cheese, avocadoes, cilantro, and chips if desired.
What to Serve with Instant Pot Taco Soup
Anything you would eat with tacos! Load up with your favorite taco topping such as:
- sour cream
- shredded cheese
- cilantro
- avocados
- pickled jalapeños
- chips
- cornbread
What Can I Substitute for Canned Green Chiles if I Can't Find Them at the Grocery?
At this point in time, there is a shortage of canned diced green chiles at the grocery store. You can omit from the recipe if need be or make your own! They are super easy to make yourself and freeze well, ensuring you can be well-stocked for all your favorite Mexican inspired dishes.
Learn how to make your own canned diced green chiles here!
How to Make in the Slow Cooker
What I love about soups is that they are all so easily adaptable to the method of cooking you like or have. Don't have an instant pot? No worries! Make in the slow cooker or on the stovetop just at easily!
- In a large skillet, place on the stove over medium-high heat. Add in olive oil and diced onion. Saute for 2 minutes.
- Add in the minced garlic and ground beef. Cook for 3-4 minutes until the ground beef is cooked and no more pink remains. Use a wood spoon or ground beef mincer to help break up into small chunks.
- Remove from the heat and add into a slow cooker.
- Add in the corn, black beans, green chilies, Rotel, and crushed tomatoes. Stir and add the beef broth. Give a final stir.
- Put the lid on and cook on low for 6-8 hours or high for 3-4 hours.
How to Make on the Stove Top
The tried and true method and how I made almost all of my soups up until the instant pot. This is how to make taco sup ion the stove.
- In a large pot, place on the stove over medium-high heat. Add in olive oil and diced onion. Saute for 2 minutes.
- Add in the minced garlic and ground beef. Cook for 3-4 minutes until the ground beef is cooked and no more pink remains. Use a wood spoon or ground beef mincer to help break up into small chunks.
- Turn down to medium and add in all the spices and stir.
- Add in the corn, black beans, green chilies, Rotel, and crushed tomatoes. Stir and add the beef broth. Give a final stir.
- Put the lid on and bring to a simmer. Let cook for 30 minutes.
How to Freeze Taco Soup
Even though it's just Justin and I that I cook for the most, I still make a full recipe of anything I make. We love to eat leftovers throughout the week but I also love freezing half of the recipes so that we have meals on hand for those nights when I am tired and don't want to cook or I haven't been to the grocery.
Taco soup freeze so well! Your regular leftovers can be stored in an airtight container for up to 5 days.
How to Freeze:
- Let the soup cool completely. Place in a freezer-safe ziptop bag and seal tight. Lay on a baking sheet flat and place in the freezer. Once frozen store however desired in your freezer. Will last for up to 6 months. If you use a chamber vacuum sealer to store it can be frozen for up to 2 years.
- To reheat - place the frozen bag in the fridge for 24 hours to thaw. Place in a large pot and put over medium heat on the stove until warmed.
Use the code "SOUTHERNSOUL" for 10% off any Vesta Precision vaccum sealers and bags (affiliate code)
More Mexican Recipes
- How to Make Canned Diced Green Chiles
- Frozen Watermelon and Mint Margarita
- Jalapeno Lemonade
- Healthy Mexican Street Corn Dip
- Orzo Salad with Chili Lime Vinaigrette
- Pineapple and Poblano Salsa
- Green Chile & Tomatillo Chicken Roll Ups
- Quick and Easy Garden Fresh Salsa
- Easy Salsa Chicken [Instant Pot or Slow Cooker] (
- Poblano and Green Chile Guacamole
- Cheesy Bacon Wrapped Plantain Bites with Guava Crema Dip
- Cornmeal & Lime Cookies
- Cowboy Caviar Dip Recipe
More Soup Recipes
- Instant Pot White Chicken Chili
- Chili Con Carne
- Easy Southwestern Chicken Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Potato Soup
- Rustic Tortellini Soup with Italian Sausage and Kale
- Italian Wedding Soup
Instant Pot Taco Soup
- Total Time: 40 minutes
- Yield: 10-12 1x
- Diet: Gluten Free
Description
Instant Pot taco soup is a quick, easy, and healthy weeknight meal! Perfect for a family or to serve to friends - have taco soup ready in 30 minutes with the Instant Pot!
Ingredients
- 1 Tablespoon Olive Oil
- 1 Large Onion - diced
- 3 Garlic Cloves - minced
- 1 Pound Ground Beef
- 4 Tablespoons Chili Powder
- 2 Teaspoon Cumin
- 1 Teaspoon Salt
- 1 - 15 Ounce Can of Corn - drained
- 1 - 15 Ounce Can of Black Beans - drained
- 4 Ounces Canned Diced Green Chilies
- 10 Ounces Canned Tomatoes with Green Chilies (Rotel)
- 2 - 15 Ounce Cans of Crushed Tomatoes
- 32 Ounces Beef Broth
Instructions
- Turn on the instant pot to the saute function. Add in olive oil and diced onion. Saute for 2 minutes.
- Add in the minced garlic and ground beef. Cook for 3-4 minutes until the ground beef is cooked and n more pink remains. Use a wood spoon or ground beef mincer to help break up into small chunks.
- Turn off the saute function and add in all the spices and stir.
- Add in the corn, black beans, green chilies, Rotel, and crushed tomatoes. Stir and add the beef broth. Give a final stir.
- Put the lid on and turn on the "soup" function for 20 minutes. Note - it takes 10 minutes or so to come to pressure.
- Once the time is up, manually release the steam valve.
- Serve out into a bowl and enjoy with sour cream, shredded cheese, avocadoes, cilantro, and chips if desired.
Notes
- Leftovers can be stored in an airtight container for up to 5 days.
To Freeze:
- Let the soup cool completely. Place in a freezer-safe ziptop bag and seal tight. Lay on a baking sheet flat and place in the freezer. once frozen store however desired in your freezer. Will last for up to 6 months. If you use a chamber vacuum sealer to store it can be frozen for up to 2 years.
- To reheat - place the frozen bag in the fridge for 24 hours to thaw. Place in a large pot and put over medium heat on the stove until warmed.
How to Make on the Stovetop
- In a large pot, place on the stove over medium-high heat. Add in olive oil and diced onion. Saute for 2 minutes.
- Add in the minced garlic and ground beef. Cook for 3-4 minutes until the ground beef is cooked and no more pink remains. Use a wood spoon or ground beef mincer to help break up into small chunks.
- Turn down to medium and add in all the spices and stir.
- Add in the corn, black beans, green chilies, Rotel, and crushed tomatoes. Stir and add the beef broth. Give a final stir.
- Put the lid on and bring to a simmer. Let cook for 30 minutes.
How to Make in a Slow Cooker
- In a large skillet, place on the stove over medium-high heat. Add in olive oil and diced onion. Saute for 2 minutes.
- Add in the minced garlic and ground beef. Cook for 3-4 minutes until the ground beef is cooked and no more pink remains. Use a wood spoon or ground beef mincer to help break up into small chunks.
- Remove from the heat and add into a slow cooker.
- Add in the corn, black beans, green chilies, Rotel, and crushed tomatoes. Stir and add the beef broth. Give a final stir.
- Put the lid on and cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 20 Minutes
- Cook Time: 20 minutes
- Category: Dinner - Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Bowl
- Calories: 133
- Sugar: 4.4 g
- Sodium: 669.8 mg
- Fat: 3.1 g
- Carbohydrates: 14.7 g
- Fiber: 4.8 g
- Protein: 13 g
- Cholesterol: 22.6 mg
Keywords: Instant Pot Taco Soup
