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Instant Pot Taco Soup with corn tortillas and tortilla chips.
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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!
Course Dinner
Cuisine American
Keyword Instant Pot Taco Soup, Pressure Cooker Taco Soup, taco soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 285kcal
Author Kat Jeter & Melinda Caldwell

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.

Video

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