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Instant Pot Taco Soup
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5 from 1 vote

Instant Pot Taco Soup

This Instant Pot Taco Soup is a delicious 30-minute soup similar to chili but made with salsa, black beans, corn and other Tex Mex toppings.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: instant pot, taco soup
Servings: 4 servings
Calories: 369kcal
Author: Taylor Stinson


  • 1 lb extra-lean ground beef
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1/2 tsp salt & pepper
  • 1 jalapeno pepper, de-seeded and minced
  • 1 can black beans, rinsed and drained
  • 2 cups corn
  • 16 oz salsa or crushed tomatoes
  • 2 cups beef broth
  • 1 tbsp lime juice

Topping ideas

  • cheddar
  • red onion, diced
  • cilantro 
  • lime
  • sour cream
  • tortilla chips


  • Turn Instant Pot to saute mode. Saute ground beef until browned, then add in onion, garlic, jalapenos, taco seasoning, and salt & pepper, sauteeing for 2-3 minutes until fragrant.
  • Add in remaining ingredients in the order in which they are listed, except for toppings. Place lid on Instant Pot and make sure valve is set to seal.
  • Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Serve in large bowls, add toppings, then serve and enjoy.



NOTE: Nutritional info is for 1/4 of recipe without toppings.


Calories: 369kcal | Carbohydrates: 42g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1430mg | Potassium: 1210mg | Fiber: 10g | Sugar: 10g | Vitamin A: 909IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 5mg