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Instant Pot Taco Soup Recipe

An easy to prepare recipe for taco soup, made in the Instant Pot. Enjoy!
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: instant pot taco soup
Servings: 4 servings


  • 1 lb. ground beef
  • 15 oz. can black beans drained and rinsed
  • 15 oz. can diced tomatoes undrained
  • 15 oz. 15 oz. can corn drained
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups chicken or beef broth
  • 1 cup hot water (if cooking from frozen)
  • Salt and pepper to taste
  • 1/2 cup shredded cheese
  • Crushed tortilla chips optional topping
  • Fresh veggies as side dish


  • OPTION 1: In a large saucepan, brown and drain the ground beef. Drain and add the browned ground beef to the pressure cooker insert.
  • OPTION 2: Use the saute function on the Instant Pot and brown the ground beef in the insert.
  • OPTION 3: Pull pre-browned ground beef from the freezer and add frozen to the insert.
  • Add the black beans, corn, diced tomatoes, and chicken broth into the electric pressure cooker insert.
  • Stir in the chili powder, ground cumin, garlic powder, onion powder and hot water in with the other ingredients.
  • Steam valve: Sealing.
  • Cook on: Manual/High for 15 minutes.
  • Release: Natural or Quick.
  • Prepare fresh veggies.
  • Serve Instant Pot Taco Soup, with crushed tortilla chips and cheese as garnish, with a side of veggies.