This quick and easy Instant Pot Taco Soup recipe is an easy weeknight dinner full of Tex-Mex flavors! Ready in 30 minutes!

Instant Pot Taco Soup with corn tortillas and tortilla chips.


 

I’ve got an awesome pressure cooker recipe for you today that I adapted from our popular slow cooker taco soup recipe. Now, instead of my favorite taco soup taking hours to cook I can make Instant Pot Taco Soup in just 30 minutes!

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The ingredients for Instant Pot Taco Soup

Ingredients You’ll Need

  • Ground beef – I suggest using a leaner ground beef such as 90/10 to reduce the amount of excess fat. You can also use ground chicken or ground turkey if you prefer.
  • Ranch Dressing Mix – This zesty mix adds a delicious, herb-y, flavor to the soup. Buy a packet at the store or make your own at home.
  • Taco Seasoning – This is what gives the soup it’s Tex-Mex flavor. Buy a packet at the store or make your own at home.
  • Chicken Broth – I always make mine with chicken broth because it has a mild flavor that doesn’t overpower the seasonings. You can substitute it with vegetable broth or beef broth if you prefer.
  • Diced Tomatoes with Chiles – This is a mildly spicy mix of flavors. If you want to up the heat you can use a version with added jalapenos or even habeneros.
  • Black Beans – I love black beans in my taco soup but you could also use pinto beans, kidney beans or even garbanzo beans if you prefer.
  • Corn – Yellow corn kernels add a little sweetness to the soup to balance out the heat.

New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!

Instructions

My Instant Pot pressure cooker is such a time saver. I throw everything into it, snap on the lid and have taco soup ready in 15 minutes! That’s pretty amazing. I usually brown the ground beef on a Sunday afternoon (no games that day!) so I can use it during the week but if you give yourself another 15 minutes you can brown the ground beef right in the pressure cooker and then toss in the other ingredients and cook on HIGH for 15 minutes.

Either way you’ve got an amazing dinner in 30 minutes or less. I sprinkle a little cilantro and cheddar cheese on top and serve it with tortilla chips to scoop up all of the taco goodness with. Everyone in my house loves it!

Step 1 – Brown the meat. Set your Instant Pot or electric pressure cooker to BROWN and cook the ground beef until it is browned. Then remove the meat from the pressure cooker and drain any excess fat.

Instant Pot Taco Soup with ground beef in an instant pot.

Step 2 – Cook. Add all other ingredients to the pressure cooker, and stir them in. Fasten the lid and turn the valve to sealing position. Then set to HIGH for 15 minutes and cook.

The ingredients for a Instant Pot Taco Soup

Step 3 – Release. When the 15 minutes is up, do a quick release by carefully turning the valve to venting position to let the steam out before removing the lid from the pot.

Step 4 – Serve and enjoy! Serve with your favorite taco toppings. Try fresh cilantro, a dollop of sour cream, shredded cheese, pickled jalapenos, pickled red onions, and of course tortilla chips!

A bowl of Instant Pot Taco Soup with corn tortillas and tortilla chips.

Frequently Asked Questions

Can you overcook soup in an Instant Pot?

Absolutely! While the Instant Pot is a fabulous kitchen gadget that’s reshaped the way we approach cooking, especially for dishes that traditionally take a long time like soups and stews, it doesn’t grant immunity to the pitfalls of overcooking.

Instant Pots cook at a high pressure, which means they can cook food faster than traditional methods. An essential component of pressure cooking is liquid. If there isn’t enough liquid, or there’s too much of it, it can affect cooking times and the consistency of your soup.

Overcooking your soup can also lead to texture issues. Soups often contain a mix of ingredients, each with its own optimal cooking time. For instance, vegetables might become mushy long before meat becomes tender. It’s a balancing act!

Can I Leave Soup in the Instant Pot Overnight?

No, you should not leave soup in an Instant Pot overnight. Bacteria thrive between 40°F (4.4°C) and 140°F (60°C), often referred to as the “danger zone.” Leaving soup or any food out at room temperature for extended periods can allow harmful bacteria to multiply, posing health risks.

Ideally, you should transfer your soup to an airtight container and refrigerate it within two hours of cooking. This minimizes the risk of bacterial growth.

Instant Pot Taco Soup with corn tortillas and tortilla chips.

How to Store It

When you’ve spent time preparing a hearty dish like taco soup, ensuring that it’s stored correctly is essential. Proper storage not only preserves the flavors but also ensures that the soup remains safe to eat. Here’s how to store your taco soup in the refrigerator and freezer, ensuring it remains delicious and fresh.

Refrigerator Storage Instructions

  1. Cool the Soup: Before refrigerating, let the taco soup come to room temperature. This usually takes about 30 minutes to 1 hour. Storing hot soup can raise the temperature inside the refrigerator, potentially risking the freshness of other items.
  2. Choose the Right Container: Use airtight containers made of glass or BPA-free plastic. This prevents any moisture from getting into the soup, and it helps avoid unwanted odors from seeping into your soup.
  3. Label and Date: If you’re a frequent cook, your fridge might be a mosaic of various dishes. Labeling your container with the name of the dish and the date it was cooked can help you easily identify it later and keep track of its freshness.
  4. Shelf Life: When stored properly in the refrigerator, taco soup can last for 3 to 4 days. After this period, check for any signs of spoilage such as a sour smell, mold, or a change in texture.
  5. Reheat: Pour the soup into a pot and reheat on the stovetop over medium heat, stirring occasionally, until it’s heated through. If you notice any separation, a good stir usually brings the soup back together.

Freezer Storage Instructions

  1. Cool the Soup: As with refrigeration, ensure the taco soup is at room temperature before proceeding.
  2. Portion It Out: If you don’t anticipate reheating the entire batch at once, consider freezing the soup in individual portions. This way, you can defrost only what you need, reducing waste and preserving the rest for later.
  3. Choose the Right Container: For freezing, opt for freezer-safe bags or containers. These are designed to withstand the colder temperatures and prevent freezer burn. If using bags, lay them flat for efficient storage and easier thawing.
  4. Label and Date: Similarly, label and date the containers or bags. Taco soup can be stored in the freezer for up to 2-3 months without significant loss of flavor or texture. However, for the best quality, try to consume it within the first month.
  5. Thaw: When you’re ready to eat the soup, it’s best to thaw it in the refrigerator overnight. If you’re in a hurry, you can use the defrost setting on a microwave, but be sure to stir the soup occasionally for even thawing.
  6. Reheat: Once thawed, pour the soup into a pot and reheat on the stovetop over medium heat, stirring occasionally, until it’s heated through. If you notice any separation, a good stir usually brings the soup back together.

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Servings: 10
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 30 minutes

Instant Pot Taco Soup

This amazing Instant Pot taco soup is packed with Tex-Mex flavor and can be made in less than 30 minutes!
Instant Pot Taco Soup with corn tortillas and tortilla chips.
Print Recipe
4.32 from 61 votes

Ingredients

Instructions

  • Set electric pressure cooker to BROWN and cook the ground beef until it is browned.
  • Remove from pressure cooker and drain.
  • Add all other ingredients to the pressure cooker, fasten the lid, turn the valve to sealing, and set to HIGH for 15 minutes.
  • When the 15 minutes is up carefully do a quick release to let the steam out before removing the lid from the pot.
  • Ladle into bowls and top with your favorite taco toppings before serving.

Nutrition

Serving: 1cup, Calories: 285kcal, Carbohydrates: 22g, Protein: 26g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 286mg, Potassium: 722mg, Fiber: 5g, Sugar: 4g, Vitamin A: 229IU, Vitamin C: 11mg, Calcium: 49mg, Iron: 4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dinner
Cuisine: American
Keyword: Instant Pot Taco Soup, Pressure Cooker Taco Soup, taco soup