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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 minutes
Cook Time 30 minutes minutes
Total Time 30 minutes minutes
Servings 10
Calories 285kcal
Author Kat Jeter & Melinda Caldwell
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.
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