20 Minute Instant Pot Taco Soup (2024)

This instant pot taco soup takes about 20 minutes from start to finish and is loaded with hearty veggies and ground beef in a spiced tomato broth. When you want the taco flavors without the mess, or a bowl of something Southwestern without the heaviness of chili: taco soup is there for you. We’re also combining V8 and broth in this unique recipe for a thicker, heartier soup with more hidden veggies.

You Will Love This

• This instant pot taco soup hits all the right notes: taco seasoning, fresh veggies, hearty beans, and a twist of lime. It’s perfection in a bowl, but it’s also so quick and easy that you’ll have dinner on the table in less than 30 minutes with almost no cleanup!
• If you loved this taco soup recipe, be sure to check out the Walking Taco Casserole, Vegan Black Bean Chili, or my Creamy Instant Pot Chicken Chili.

Ingredients and Substitutions

• Ground Beef – You could use ground turkey in place of the ground beef if you want a little leaner, lighter soup. I like to use 80/20 ground beef and I prefer not to drain the grease. However, if you end up with a lot, feel free to drain the excess grease.
• Herbs and Spices – Cumin, chili powder, dried oregano, and garlic powder combine to create a classic taco flavor profile. Add a pinch or two of cayenne if you like it spicy.If you’re in a pinch, you can totally use a packet of taco seasoning in place of the herbs and spices!
• Fire-Roasted Diced Tomatoes – Fire-roasted tomatoes are my favorite way to add charred, smoky flavor to this taco soup. If you don’t have any, you can use regular diced tomatoes in their place.
• Canned Corn – I usually have a can of corn in the cupboard, but if you’ve only got frozen on hand, that will totally work, too. Just add it right to the instant pot frozen and it will cook in no time.
• Canned Black Beans – Black beans are dense and have a really robust flavor profile, which means they taste great in this soup and they hold up well. Pinto beans, kidney beans, or garbanzo beans would work well too! If you’re using low sodium beans, be sure to salt the soup adequately.
• V8 Juice – You could use a tomato puree, but V8 adds a more rounded, full vegetal flavor. It’s also a great way to sneak more veggies in this soup!
• Chicken Broth – Feel free to use veggie broth or beef broth in its place if you prefer.
• Lime Juice – Lime juice adds a special twist to this soup. The tart tang works well with the spices in this soup for a really balanced flavor.

Instructions

Sauté ground beef in the instant pot (or pressure cooker). Add cumin, chili powder, oregano, andgarlic powder, along with a couple large pinches of salt and pepper to the pan and cook for another minute.

Adddiced tomatoes, corn,black beans, V8, andchicken brothto theinstant pot.Twist lid on in the sealing position, and cook on high pressure for 10 minutes and then release pressure using the manual release.

Stir inlime juice and season to taste with salt and pepper. Top with your favorites – try shredded cheddar cheese, sliced avocado, and homemade crispy tortilla chips – and enjoy!

Alternate Cooking Instructions

If you haven’t hopped on the Instant Pot train yet, no worries – you can still make this instant pot taco soup recipe without the instant pot! Try a slow cooker or stove top instead.

• Slow Cooker – If you prefer to make this soup in a slow cooker, go ahead and brown and season the ground beef in a large sauté pan on the stove over medium heat. Then transfer taco meat to a slow cooker, add remaining ingredients (except lime juice) and cook on high for 2 hours or low for 4 hours. Then add lime juice and season to taste with salt and pepper. This will give you a very similar flavor and texture as you’d get with the IP.
• Stove Top – If you prefer not to use any gadgets and you want to make this entirely on the stove, that’s cool too! Just brown and season the beef in a large pot or Dutch oven over medium heat. Then stir in remaining ingredients (except lime juice) and bring to a simmer over medium-high heat. Cover, and simmer for 30-60 minutes. Then add lime juice and season to taste with salt and pepper.

Make-Ahead, Storage, Reheating, and Freezing Instructions

• Make a big batch of this family favorite ahead of time and you’ve got a quick and easy meal ready to go whenever you want!
• Store any leftovers in an airtight container in the fridge for up to 5 days.
• Reheat leftovers in a small saucepan over medium heat, stirring occasionally, until warmed through. Don’t forget to season to taste with salt and pepper after reheating and add another splash of lime juice, if desired.
• Freeze leftovers after they’ve cooled for up to 3 months. Be sure to store them in an airtight container in the freezer. Then thaw overnight in the fridge and reheat as directed above.

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Instant Pot Taco Soup

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5 from 2 reviews

This instant pot taco soup takes about 20 minutes from start to finish and is loaded with hearty veggies and ground beef in a spiced tomato broth. When you want the taco flavors without the mess, or a bowl of something Southwestern without the heaviness of chili: taco soup is there for you. We’re also combining V8 and broth in this unique recipe for a thicker, heartier soup with more hidden veggies.

• Author: Kylie
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: American/Mexican

Ingredients

Scale

• 1 lb. ground beef
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 (15 oz.) can fire-roasteddiced tomatoes
• 1 (15 oz.) can corn, drained
• 2 (15 oz.) cansblack beans, drained and rinsed
• 3 cups V8 (or tomato based vegetable juice)
• 2 cups chicken broth
• juice of 1 lime
• Kosher salt
• fresh cracked pepper

Garnish

• sour cream
• Fritos
• sliced jalapeno
• sliced green onion
• chopped cilantro
• red pepper flakes

Cook ModePrevent your screen from going dark

Instructions

1. Turn the instant pot to the sauté setting.
2. Add ground beef and cook, crumbling with a spatula until browned and cooked through.
3. Add cumin, chili powder, oregano, and garlic powder, along with a couple large pinches of salt and pepper to the pan. Sauté for about 1 minute, stirring frequently.
4. Add diced tomatoes, corn, black beans, V8, and chicken broth to the instant pot.
5. Turn setting to pressure cook, seal the lid, and cook for 10 minutes. Hit the quick release button and allow all the steam to escape.
6. Stir in lime juice and season to taste with salt and pepper.
7. Garnish with your favorites and enjoy!

Equipment

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instant pot

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Notes

• Make a big batch of this family favorite ahead of time and you’ve got a quick and easy meal ready to go whenever you want!
• Store any leftovers in an airtight container in the fridge for up to 5 days.
• Reheat leftovers in a small saucepan over medium heat, stirring occasionally, until warmed through. Don’t forget to season to taste with salt and pepper after reheating and add another splash of lime juice, if desired.
• Freeze leftovers after they’ve cooled for up to 3 months. Be sure to store them in an airtight container in the freezer. Then thaw overnight in the fridge and reheat as directed above.

Nutrition

• Serving Size:
• Calories: 246
• Sugar: 7.7 g
• Sodium: 1026.1 mg
• Fat: 3 g
• Saturated Fat: 1.1 g
• Carbohydrates: 35.1 g
• Fiber: 10.4 g
• Protein: 21.2 g
• Cholesterol: 35.1 mg