This Instant Pot Taco Soup recipe comes together in no time at all yet has so much flavor. With just 5 minutes prep time, you’ll make this one often!
It’s been cold here again in Northern VA. After the monster storm that hit the east last month, we’d gotten some warmer weather, so much warmer that I’d been going for long walks outside again and taking in the fresh air.
But now that it’s 20 degrees again with a wind chill that makes even this former Wisconsin girl stay indoors, I knew it was time for some serious comfort food. Enter this Instant Pot taco soup!
When I say that this is an easy Instant Pot Taco Soup recipe, I mean it. The only prep there is – aside from opening a few cans – is chopping half an onion and two garlic cloves! Just add your ground beef or cooked, shredded chicken, then throw in a few cans of delicious goodness.
I use fire-roasted diced tomatoes (once you try fire-roasted you will always use them, they have so much flavor) and a couple cans of diced tomatoes with green chiles. Add cans of corn, black beans, and chicken stock, then just let your Instant Pot do its thing.
Ingredients for Instant Pot Taco Soup
- olive oil
- ground beef or cooked, shredded chicken
- taco seasoning
- tomato sauce
- canned diced tomatoes
- canned tomatoes with green chiles
- black beans
- chicken stock
Taco Soup variations
- Both ground beef and cooked, shredded chicken work well in this recipe. Try them both to see which is your favorite!
- Although this soup doesn’t need thickening, I’ve made it with extra chicken stock then thickened it with a cornstarch slurry at the end. It’s good both ways!
- Add some heavy cream at the very end of cooking (about 1/4 cup to start then add more if you want it even creamier). Simmer for another minute or so after adding the cream.
- Another way to make this a creamy taco soup is to add cubes of softened cream cheese. If I have some on hand, this is one addition that I always make! Don’t be concerned if the cream cheese doesn’t melt completely into the soup – the little pieces make for one delicious bite!
- Add some adobo sauce (from a can of chipotle chiles in adobo sauce) for a smoky flavor with some spice. You can also just finely chop one of the chiles and add that, too.
- If you’re more of a meat lover, double the chicken or beef, then skip the beans and/or corn. Another option is to double the entire recipe, then triple the beef but keep the corn and bean amounts the same.
How long does Instant Pot taco soup last in the refrigerator?
Instant Pot taco soup will last in the refrigerator for up to 5 days. It can also be frozen in one big batch or individual portions. The quality will be best before 3 months but feel free to leave it frozen for up to 6 months.
Some friends and I got together to watch the Better Call Saul premiere (have you watched it yet? If you’re a Breaking Bad fan like I am, do yourself a favor and tune in)! We all felt like hibernating with this cold weather and this Instant Pot taco soup was perfect for the occasion.
Everyone brought a snack and the hit was definitely tortilla chips since they go so well together. This is a thick soup, especially the next day, and a few of us were “dipping” it with some extra cheese and sour cream. It’s that versatile and it really does taste like a taco.
I love that it’s so simple and that everyone loves it, from kids to adults. It’s not spicy at all but you could easily throw in some jalapeños on top or sauté them with the onions. If it’s a party, just dice some and let your guests add them to their bowls.
- 1 tsp extra-virgin olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 lb ground beef or cooked, shredded chicken (see notes)
- 1 packet taco seasoning
- 1 8-oz can tomato sauce
- 1 14.5-oz can fire-roasted diced tomatoes, undrained (can substitute regular)
- 2 10-oz cans tomatoes with green chiles, undrained (such as Rotel)
- 1 14.5-oz can corn, drained
- 1 15-oz can black beans, rinsed and drained
- 1 14.5-oz can chicken stock
- coarse salt and freshly ground black pepper
- shredded cheddar or a Mexican-blend cheese, crushed tortilla chips, sour cream, green onions, chopped cilantro
- Press "Saute" on your Instant Pot and set the heat level to "Normal". When it says "HOT" on the display, add the olive oil. When it's shimmering, add the chopped onions. Saute for 3-4 minutes, stirring occasionally. Add the ground beef and cook it until almost no pink remains. (If using cooked chicken, add it now). Drain off any fat.
- Add the garlic and cook for about one minute, stirring occasionally. Turn off the IP.
- Add the taco seasoning and stir to combine. Add the remaining ingredients and gently stir it to combine. Take care to scrape the bottom of the IP to remove any browned bits (this will ensure the pot comes to pressure).
- Close and lock the lid. Press "Manual" or "Soup" on your IP, set the timer for 7 minutes, and make sure the pressure valve is set to "Sealing".
- When the time is up, let the pressure release naturally for 15 minutes, then manually remove any remaining pressure. Carefully remove the lid.
- Stir the soup then season to taste with the salt and pepper. Ladle into bowls and add your desired toppings.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 494Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 97mgSodium: 1241mgCarbohydrates: 39gFiber: 10gSugar: 12gProtein: 39g