Instant Pot taco soup is a mouthwatering one-pot dinner idea that is freezer-friendly and makes for easy batch cooking. It’s fully loaded with the flavors, textures, and aromas of everyone’s favorite taco, but in the form of a hearty & comforting soup!
A Fully Loaded Soup
Imagine a big hot bowl of soup that is loaded with all of the best flavors a good taco has to offer! That’s what this Instant Pot taco soup is. It’s a hearty, wholesome fully loaded taco that’s been turned into the most delicious soup. It’s made with ground beef, loads of beans, aromatics & veggies, taco seasoning, and lots of zesty tomato flavor from the salsa, Rotel, and diced tomatoes.
Making my favorite taco soup in the Instant Pot has made this recipe even easier. The pressure cooking imparts amazing flavor into everything and it’s a one-pot dump and set meal. It might remind you of homemade chili with some similar flavors and ingredients, but the taco seasoning and toppings are what give this instant pot taco soup recipe its flare.
When I make this and my chicken taco soup I always make more than I need. It’s a great freezer meal, so what I do is serve it for dinner, then portion the leftovers to keep in the fridge for the week or transfer them to the freezer for later on. It’s a quick reheat and I’ve got the perfect quick and easy comfort food on busy weeknights or cold-weather weekends.
Why You’ll Love Taco Soup, Instant Pot Style!
If you’re still new to the Instant Pot and need a few tips and tricks on how to use the Instant Pot, don’t worry, it’s much easier than you think! Once you get the hang of it, there is no turning back. You’ll wonder what you ever did without it! Using a pressure cooker for this recipe is fast, easy, and set-it-and-forget-it, once you brown the beef. It pressure cooks everything exactly the right amount leaving the texture tender yet with a bite. It’s a flavor-loaded soup your whole family will love and it’s all done in 35 minutes!
Can I Make This in the Crockpot?
You can. Brown the meat in a separate skillet first, then dump the remaining ingredients in a pot. Cover with the lid and cook on high for 3-4 hours or on low for 6-8.
Tips & Variations
- You can make this recipe using either ground beef or ground turkey.
- If using anything but lean ground beef you may find you need to drain excess grease from the pot before adding anything else to it.
- Wait until the meat has browned before adding the seasoning. If you add seasoning too early, it might start to stick to the bottom of the pot and begin to burn.
- Using a natural release for 10 minutes will allow the taco soup to continue cooking as it releases the pressure.
- Keep on the warm setting until everyone is ready to eat.
Serve With All of the Best Taco Toppings!
- Freshly grated cheese – Cheddar, Colby, or Monterrey Jack are great choices.
- Diced or sliced avocado
- Sour cream
- Tortilla strips
- Fresh cilantro
Storing, Freezing, & Reheating
To store: This taco soup will keep fresh in the fridge for up to 4 days in an airtight container.
To freeze: Once completely cooled, portion it out into zip-top freezer-friendly bags or containers and freeze for up to 6 months. It’s a great soup to have on hand to bring to family, friends, or neighbors when anyone needs a warm comforting soup.
To reheat: Thaw in the fridge overnight, then reheat in the microwave if doing a single portion. If reheating more, you can also reheat on the stovetop over a low simmer.
More Easy Mexican Meals:
- Slow Cooker Chicken Enchilada Soup
- Instant Pot Chicken Taco Bowls
- Chicken Tortilla Soup
- One Pot Burrito Bowls
- Healthy Turkey Chili
Instant Pot Taco Soup
- 1 pound hamburger meat or ground turkey
- 1 medium sweet onion , chopped finely
- 1 red bell pepper , chopped
- 1-2 Tablespoons taco seasoning , more or less to taste
- 1 teaspoon kosher salt
- 15 ounce can black beans , drained and rinsed
- 15 ounce can kindey beans , drained and rinsed
- 15 ounce can pinto or white beans , drained and rinsed (optional)
- 1 cup corn
- 15 ounce can tomato sauce
- 10 ounce can Rotel
- 15 ounce can diced tomatoes
- 1 cup water
- 1/4 cup salsa , fresh is best
Optional toppings: cheese, sour cream, tortilla chips, fresh cilantro, avocado
- Set the Instant Pot to sauté. Then brown hamburger, onion and peppers in the pot for about 5 minutes. Add in the seasonings and stir until combined.
- Add in the remaining ingredients and stir until combined.
- Place the lid on top and seal the valve. Cancel the sauté mode and then set the Instant Pot to high pressure. Cook for 3 minutes on high pressure. Then do a natural release for 10 minutes after the timer goes off.
- Remove the lid and stir until combined. Salt and pepper to taste.
- Ladle soup into bowls. Top with sour cream and cheese. Serve with tortilla chips. Enjoy!