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5.0 from 3 votes

Instant Pot Taco Soup Recipe

This Easy Instant Pot Taco Soup Recipe is the perfect weeknight dinner idea. Packed with flavor, your family is going to ask for this again and again!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 servings
Calories: 379 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 pound lean ground beef
  • 3 Tablespoons taco seasoning
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 Tablespoon ground cumin
  • 1 can diced tomatoes 14 ounce
  • 1 can diced green chilies 3 ounce
  • 1 carton beef broth 32 ounce
  • 1 can black beans, rinsed and drained 15 ounce
  • 1 cup heavy whipping cream

Instructions

    Cup of Yum
  1. Plug in the Instant Pot and press "SAUTE." Add ground beef to the bottom and cook until browned. Turn pressure cooker off and drain grease from beef.
  2. To the beef, add taco seasoning, salt, pepper, cumin, diced tomatoes (do not drain), green chilies (do not drain), beef broth, and black beans. Give a quick stir.
  3. Secure lid, turn to "SEALING", pressure cook on high for 6 minutes. After the six minutes, set timer for 10 minutes for Natural Pressure Release. After ten minutes, do a quick release until valve drops and pressure is released completely.
  4. Open lid and add heavy cream. Stir and serve with sour cream, cheese, avocado, cilantro or any other toppings you enjoy.

Notes

  • Drain and rinse your canned black beans in a mesh colander to remove the excess liquid.
  • If you’re using a very lean ground beef or ground turkey, you may not need to drain after browning. You decide!
  • For a little extra spice, toss in some jalapeños—either seeded and diced, or a small can of diced peppers. You can also add a few dashes of hot sauce!
  • Don’t skip the heavy cream. It truly adds a delicious depth of flavor. I know you want to use milk, but you’ll miss out on a rich, creamy texture!
  • Save those leftovers (if you have any)! They heat up great for the next day.
  • You can also freeze leftovers. After your soup has cooled, spoon it into freezer safe, airtight containers or freezer bags. Store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then heat on the stovetop (or microwave) until warm.
  • Don’t forget, your Instant Pot takes a few minutes to come to pressure. Be sure to factor in that extra time.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Calories 379kcal (19%) Carbohydrates 14g (5%) Protein 26g (52%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 9g Trans Fat 1g Cholesterol 114mg (38%) Sodium 505mg (21%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 379

% Daily Value*

Calories 379kcal 19%
Carbohydrates 14g 5%
Protein 26g 52%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 9g 53%
Trans Fat 1g 50%
Cholesterol 114mg 38%
Sodium 505mg 21%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.