Instant Pot Taco Soup Recipe

taco soup in a bowl with tortilla strips

The Spruce / Diana Rattray

Prep: 13 mins
Cook: 27 mins
Pressure Build/Release: 20 mins
Total: 60 mins
Servings: 8 servings
Yield: 8 portions
Nutrition Facts (per serving)
510 Calories
23g Fat
37g Carbs
39g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 510
% Daily Value*
Total Fat 23g 30%
Saturated Fat 9g 43%
Cholesterol 90mg 30%
Sodium 1390mg 60%
Total Carbohydrate 37g 13%
Dietary Fiber 7g 26%
Total Sugars 6g
Protein 39g
Vitamin C 49mg 246%
Calcium 227mg 17%
Iron 6mg 31%
Potassium 1178mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Instant Pot taco soup is an excellent all-in-one dish to make for a family meal, potluck, or game day get-together. Aside from the great flavors, one of the best things about this soup is the time it takes to prepare and cook it. You will have full-flavored, hearty taco soup in just one hour.

This version contains ground beef and two kinds of beans—pintos and black beans. Feel free to use whatever you happen to have in your pantry. Navy beans, garbanzo beans, great northern beans, and kidney beans are all good alternatives.

Serve taco soup with corn chips or fried tortilla strips (see below) and shredded cheese, along with optional garnishes of sour cream, chopped cilantro, avocado wedges, or guacamole.


  • 1 1/2 tablespoons vegetable oil

  • 1 1/2 pounds ground beef

  • Kosher salt, to taste

  • 1/4 teaspoon ground black pepper

  • 1 cup chopped onion

  • 2 clove garlic, minced

  • 3 tablespoons taco seasoning

  • 1 (1-ounce) package dry ranch dressing mix

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 (15-ounce) can pinto beans, drained and rinsed

  • 3 cups beef stock  (preferably unsalted)

  • 1 (14.5-ounce) can diced tomatoes

  • 1 (8-ounce) can tomato sauce

  • 1 (4.5-ounce) can mild, diced green chilies

  • 1 cup frozen corn kernels (or canned, drained), optional

  • 1 cup shredded cheddar cheese, or Monterey Jack

  • Corn chips, or fried corn tortilla strips, for optional garnish

  • Sour cream, fresh cilantro, avocado, or guacamole, for optional garnish

Steps to Make It

  1. Gather the ingredients.

    ingredients for instant pot taco soup
    The Spruce / Diana Rattray
  2. Select the sauté button and add the vegetable oil to the Instant Pot inner pot. When the oil is hot and shimmering, add the ground beef and sprinkle with kosher salt and 1/4 teaspoon of black pepper. Cook for about 3 minutes, stirring constantly. Drain the excess fat, if desired.

    browned ground beef in the instant pot
    The Spruce / Diana Rattray
  3. Add the chopped onion to the ground beef and continue to cook for 2 minutes.

    ground beef and onions in the instant pot
    1/4 teaspoon ground black pepper
  4. Add the garlic, taco seasoning, and ranch dressing mix and cook for 2 minutes longer.

    ground beef and seasonings in the instant pot
    1/4 teaspoon ground black pepper
  5. Add the black beans, pinto beans, beef stock, tomatoes, tomato sauce, and green chilies. Stir, scraping any browned bits stuck to the bottom of the pan. Cancel the sauté function.

    instant pot taco soup with beans and tomatoes
    The Spruce / Diana Rattray
  6. Lock the lid in place and turn the steam release knob to the sealing position. Select the pressure cook or manual button (high pressure) and set the timer for 20 minutes.

    instant pot lid sealing position
    The Spruce / Diana Rattray
  7. When the time is up, carefully move the steam release knob to the venting position for a quick release. Add corn, if using, and stir. Taste and add salt as needed.

    instant pot in the venting postition
    The Spruce / Diana Rattray
  8. Transfer the soup to a serving bowl.

    instant pot taco soup in a serving bowl
    The Spruce / Diana Rattray
  9. Ladle the soup into bowls and top with corn chips or tortilla strips, shredded cheese, sour cream, and other garnishes, as desired.

    taco soup in a bowl with shredded cheese
    The Spruce / Diana Rattray


  • To Make Fried Tortilla Strips: Heat about 3 inches of vegetable oil to 350 F. Cut 6 corn tortillas in half and then cut them crosswise into thin strips. Add about half of the strips to the hot oil. Stir with a metal slotted spoon for about 3 minutes, or until they are golden brown. Remove to paper towels to drain and repeat with the remaining corn tortilla strips. Sprinkle lightly with salt and use to top your taco soup.

Recipe Variation

  • For a lower-fat soup, replace the ground beef with ground turkey and use reduced-calorie sour cream and cheese.