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This Instant Pot Taco Soup uses fresh or frozen ground beef, tomato sauce, beans and corn for a healthy and incredibly quick weekday dinner.
❤️ Why you’ll love this recipe: This recipe is super customizable, uses pantry-ready ingredients, and is totally family-friendly. It tastes like your favorite tacos, in a comforting soup!
We’re all about easy weeknight recipes made in the pressure cooker, and this taco soup is a must in the rotation. It is on page 118 this spring Cookbook for electric pressure cooker.
We’ve updated it with instructions for cooking fresh or frozen, since we make it with frozen beef all the time.
This is one of our favorite Instant Pot soup recipes because it’s so quick and easy. If you’re looking for more Instant Pot ground beef recipes, try our Easy Instant Pot Ground Beef Tacos, Instant Pot Greek Beef Tacos, and No-Grill Instant Pot Hamburgers.
INGREDIENTS YOU NEED
Grab these pantry-friendly ingredients to make Instant Pot Taco Soup:
- Minced meat. We use lean ground beef, but any kind will work.
- Dried onion. Look for onion flakes or freeze-dried onions. They rehydrate in the pressure cooker.
- Taco spice mix. If you don’t have your own taco seasoning mix, I like the one we use in our ground beef tacos.
- Chili powder. Use whatever type of chili you like.
- Tomatoes. This soup uses both diced canned tomatoes and canned tomato sauce.
- Beans. I love the combination of black and pinto beans, but feel free to use your favorite beans, or a mix.
- Maize. I usually skip the canned corn and instead add about a cup of frozen corn after pressure cooking. That’s because I always have frozen corn on hand and rarely buy canned corn. It works both ways!
- Diced green chilies. You can use less if you are sensitive to spices. I usually go for mild green chili, but if you prefer it hotter, go for it!
How to make taco soup in a pressure cooker
✅ This simple recipe works in any brand of electric pressure cookerincluding the Instant Pot, Ninja Foodi or Power Pressure Cooker XL.
If you start with fresh ground beef:
Fry the ground beef, stirring regularly to break it up into small pieces. Then add the dried onion, taco seasoning, chili powder and salt. Stir this mixture well until it is the same color. Add the water,
If you are starting with frozen ground beef that has been frozen flat:
Place the frozen ground beef directly on the bottom of the pot, then add the water, dried onion, chili powder and salt and stir until well combined. Add the canned beans, canned corn, and green chilies.
Add taco seasoning, tomatoes and tomato sauce.
Lock the lid of your pressure cooker and then select High pressure and 5 minute cooking time. When the cooking time is up, unplug the pressure cooker and let the pressure release naturally for 10 minutes. Finally, finish with a quick pressure release.
When the valve falls, carefully remove the cap. Serve the hot taco soup with your favorite toppings, such as corn or tortilla chips, sour cream or grated cheese.
Important tips for making taco soup
- To make this frozen beef taco soup, the meat must be frozen flat. Otherwise, it will not cook evenly. After adding the ground beef to the pot, add the tomato sauce on top.
- Be sure to drain and rinse the beans first because the liquid from the beans contains starch that can sometimes settle to the bottom and cause a burn mark. (If you haven’t had a problem with that before, you probably won’t in this one either. Even if rinsing doesn’t increase the saltiness of the soup.)
- If you have a little extra time and are cooking fresh ground beef, try our trick of adding baking powder to the minced meat before cooking. (We first learned this from our fancy homemade chili and use it in our ground beef recipes as often as possible.)
Just let the beef sit with a tablespoon of water, ¾ teaspoon of salt, and a heaping ¼ teaspoon of baking powder for 20 minutes, then continue with the recipe as written.
If you do this, you don’t have to drain the ground beef or brown it in batches.
Frequently Asked Questions about Taco Soup
You can use ground chicken or ground turkey without changing the cooking time!
Feel free to add all your favorite toppings! We love crushed tortilla chips, sour cream and grated cheese. You can even fry tortilla strips until nice and brown for even more taco flavor. (But we usually just use tortilla chips because it’s easier.)
Store leftovers in an airtight container in the refrigerator for up to four days. Heat in the microwave, on the stove, or in your Instant Pot.
Yes, freeze fully cooled taco soup in a freezer-safe container for up to six months. Thaw in the fridge overnight or reheat from frozen in your pressure cooker.
More Instant Pot Soup Recipes
If you love this taco soup, try these other comforting soups for fall and winter:
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1 pound lean ground beef
1/4 cup dried onion
1 package of taco seasoning mix
1 teaspoon chili powder
1 tsp salt
4 cups of water
1 can (14 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 cans (15 oz, each) black beans, drained and well rinsed
1 can (15 oz) pinto beans, drained and well rinsed
1 can (15 oz) corn, with liquid
1 can (4 oz) diced green chiles, with liquid
Soup toppings: tortilla chips, sour cream, diced tomatoes, avocado, grated cheese, sour cream, as desired
Cooking fresh ground beef
- Select Sauté to preheat the pressure cooker. When hot, add the ground beef and cook until the beef is browned and crumbled, about 5 minutes. If desired, drain your ground beef.
- Stir in the dried onion, taco seasoning, chili powder, and salt until just combined. Add the water, black beans, pinto beans, canned corn, and green chilies. Stir to combine.
- Top with the diced tomatoes and tomato sauce and DO NOT TOUCH. Lock the lid in place. Select High pressure and 5 minutes cooking time.
- When the cooking time is up, allow the pressure to release naturally for 10 minutes and then finish with a quick pressure release. When the valve falls, carefully remove the cap. Stir well with the contents of the pot until well mixed.
- Serve with your favorite toppings, such as corn or tortilla chips, sour cream or grated cheese.
Cooking from frozen flat minced meat
Note that this method increases the cooking time, omits the sauté step, and changes the order you add the ingredients, including the beans and corn.
- Add water, dried onion, taco seasoning, chili powder, salt, and green chili to the bottom of the pressure cooker. Stir to combine. Add the frozen ground beef. Top with tomatoes and tomato sauce, and
DO NOT TOUCH.
- Lock the lid in place. Select High pressure and 8 minutes cooking time. (Note that the pot takes longer to come to pressure when cooking with frozen ground beef.)
- When the cooking time is up, allow the pressure to release naturally for 10 minutes and then finish with a quick pressure release. When the valve falls, carefully remove the cap.
- Stir the contents of the pot thoroughly. Using a wooden spoon or hamburger separator, break up the ground beef in the pan until it is small and well combined.
- Add the black beans, pinto beans and canned corn and heat through.
- Serve the taco soup with your favorite toppings, such as corn or tortilla chips, sour cream or grated cheese.
*Cooking time is calculated for cooking with fresh ground beef. Add an additional 10 to 15 minutes if cooking from frozen.
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Serving size: 1
Amount per portion:
Calories: 316Total Fat: 13gSaturated fat: 4gTrans fat: 0gUnsaturated fat: 7gCholesterol: 57 mgSodium: 938 mgCarbohydrates: 29gFiber: 7gSugar: 11 gProtein: 23g
Nutritional information is calculated by Nutritionix and may not always be accurate.
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