This Instant Pot Beef Taco Soup is hearty, packed with flavor, and super easy to make! You get all the deliciousness of tacos in a warm soup—perfect for busy days!
The best part? It cooks quickly in the Instant Pot, so you can enjoy tasty soup in no time. I like serving it with some crispy tortilla chips for extra crunch—yum!
Key Ingredients & Substitutions
Ground Beef: I like using lean beef for less grease. If you’re looking for a lighter option, you can substitute with ground turkey or chicken. They work just as well and taste great!
Beans: Black beans and kidney beans add protein and fiber. You can swap them for pinto beans or even chickpeas for a different texture. Just ensure they’re drained and rinsed well!
Tomatoes: Canned diced tomatoes are easy, but for a fresher taste, consider using fresh tomatoes. If you’re in the mood for a kick, use fire-roasted diced tomatoes instead.
Taco Seasoning: A store-bought packet is convenient, but I often use my homemade seasoning mix. It’s easy to make with chili powder, cumin, paprika, and garlic powder—feel free to adjust to your taste!
How Do I Cook Beef in the Instant Pot Without Overcooking?
Cooking ground beef in the Instant Pot doesn’t have to be tricky! Keep in mind a few key steps for perfect results:
- Make sure to sauté the beef together with the onions. It adds flavor and helps the beef brown nicely.
- Drain any excess fat but don’t rinse the beef. This keeps the flavor!
- Set the cooking time at 8 minutes on high pressure. Ground beef cooks quickly, so overcooking can lead to a tough texture.
- Don’t rush the pressure release. Letting it release naturally for 10 minutes makes a big difference in taste and texture!
By following these steps, you’ll have perfectly cooked beef for your soup every time!
Instant Pot Beef Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies (optional for extra flavor)
- 4 cups beef broth
- 1 (1 oz) packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
For Serving (optional):
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Chopped fresh cilantro
- Tortilla chips
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep and 20 minutes to cook in the Instant Pot. That makes it perfect for a quick weeknight meal that’s still hearty and satisfying!
Step-by-Step Instructions:
1. Sauté the Beef and Onion:
Set your Instant Pot to “Sauté” mode. Add the ground beef and the diced onion. Cook this mixture for about 5-7 minutes until the beef is browned and the onion is softened. Remember to drain any excess fat if needed—this will keep it from being greasy!
2. Add the Garlic:
Now, add your minced garlic to the pot and sauté for about 30 seconds until you can smell that delicious garlic aroma. This makes the soup taste fantastic!
3. Combine All Ingredients:
Next, it’s time to dump the rest of your ingredients in! Add the black beans, kidney beans, corn, diced tomatoes (including the green chilies if you want that extra kick), beef broth, taco seasoning, cumin, chili powder, and some salt and pepper. Stir everything together to combine well.
4. Cook in the Instant Pot:
Cancel the “Sauté” mode and secure the lid on the Instant Pot. Set it to “Manual” or “Pressure Cook” on high pressure for 8 minutes. Enjoy the wonderful smells while it cooks!
5. Release Pressure:
Once the cooking time is up, allow the pressure to release naturally for 10 minutes. After that, carefully release any remaining pressure using the quick release method.
6. Stir and Season:
Open the lid and stir your soup. This is the moment to taste it! Adjust any seasonings if you feel it needs a little more flavor.
7. Serve It Up:
Ladle the hot soup into bowls and top with your favorite toppings—shredded cheddar cheese, a dollop of sour cream, diced avocado, and a sprinkle of chopped cilantro make it extra special!
8. Enjoy with Chips:
Serve hot with crunchy tortilla chips on the side for dipping. Trust me, it’s a combo you don’t want to miss!
Enjoy your warm, flavorful Instant Pot Beef Taco Soup! It’s sure to become a favorite!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be great substitutes for a lighter option. Just follow the same steps as you would with ground beef; the flavor will still be delicious!
Can I Make This Soup Vegetarian?
Yes! Simply substitute the ground beef with crumbled tofu or a plant-based meat alternative. You can also add extra beans or some chopped vegetables to keep it hearty and satisfying.
How Long Does Leftover Soup Last in the Fridge?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove or in the microwave, stirring occasionally.
Can I Freeze This Soup?
Yes! This soup freezes very well. Allow it to cool completely, then transfer to a freezer-safe container for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove.
