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Instant Pot® Taco Soup

Rated as 5 out of 5 Stars

"This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL®. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like."
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30 m servings 428
Original recipe yields 6 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.

Nutrition Facts

Per Serving: 428 calories; 21.3 40.2 22.8 52 1518 Full nutrition

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No changes, came out great! Put it on nachos and ate it as a chili. Delicious!

Deeeeeeelicious!!!! and so so easy!!

I followed the recipe exactly as written including the optional beef broth and it was DELICIOUS. My husband and I really enjoyed this. I doubled the recipe to make more for the freezer. Excel...

Super yummy! I didn’t have beef broth on hand so I left it out since it was optional. I was worried about it being too thick but honestly it wasn’t and I liked the consistency just fine. I even ...