This instant pot taco soup takes about 20 minutes from start to finish and is loaded with hearty veggies and ground beef in a spiced tomato broth. When you want the taco flavors without the mess, or a bowl of something Southwestern without the heaviness of chili: taco soup is there for you. We’re also combining V8 and broth in this unique recipe for a thicker, heartier soup with more hidden veggies.
You Will Love This
- This instant pot taco soup hits all the right notes: taco seasoning, fresh veggies, hearty beans, and a twist of lime. It’s perfection in a bowl, but it’s also so quick and easy that you’ll have dinner on the table in less than 30 minutes with almost no cleanup!
- If you loved this taco soup recipe, be sure to check out the Walking Taco Casserole, Vegan Black Bean Chili, or my Creamy Instant Pot Chicken Chili.
Ingredients and Substitutions
- Ground Beef - You could use ground turkey in place of the ground beef if you want a little leaner, lighter soup.
- Herbs and Spices - Cumin, chili powder, dried oregano, and garlic powder combine to create a classic taco flavor profile. Add a pinch or two of cayenne if you like it spicy.
- Fire-Roasted Diced Tomatoes - Fire-roasted tomatoes are my favorite way to add charred, smoky flavor to this taco soup. If you don’t have any, you can use regular diced tomatoes in their place.
- Canned Corn - I usually have a can of corn in the cupboard, but if you've only got frozen on hand, that will totally work, too. Just add it right to the instant pot frozen and it will cook in no time.
- Canned Black Beans - Black beans are dense and have a really robust flavor profile, which means they taste great in this soup and they hold up well. Pinto beans would work too, if you prefer a creamier bean with a softer, nuttier flavor.
- V8 Juice - You could use a tomato puree, but V8 adds a more rounded, full vegetal flavor. It’s also a great way to sneak more veggies in this soup!
- Chicken Broth - Feel free to use veggie broth or beef broth in its place if you prefer.
- Lime Juice - Lime juice adds a special twist to this soup. The tart tang works well with the spices in this soup for a really balanced flavor.
Instructions
Sauté ground beef in the instant pot. Add cumin, chili powder, oregano, garlic powder, onion powder, and a couple large pinches of salt and pepper to the pan and cook for another minute.
Add diced tomatoes, corn, black beans, V8, and chicken broth to the instant pot. Cook on high pressure for 10 minutes and then manually release the pressure.
Stir in lime juice, season to taste with salt and pepper, and enjoy!
Alternate Cooking Instructions
If you haven't hopped on the Instant Pot train yet, no worries - you can still make this taco soup in a slow cooker or on the stove!
- Slow Cooker - If you prefer to make this soup in a slow cooker, go ahead and brown and season the ground beef in a large sauté pan on the stove over medium heat. Then transfer taco meat to a slow cooker, add remaining ingredients (except lime juice) and cook on high for 2 hours or low for 4 hours. Then add lime juice and season to taste with salt and pepper. This will give you a very similar flavor and texture as you'd get with the IP.
- Stovetop - If you prefer not to use any gadgets and you want to make this entirely on the stove, that's cool too! Just brown and season the beef in a large pot or Dutch oven over medium heat. Then stir in remaining ingredients (except lime juice) and bring to a simmer over medium-high heat. Cover, and simmer for 30-60 minutes. Then add lime juice and season to taste with salt and pepper.
Storage, Reheating, and Freezing Instructions
- Store any leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in a small saucepan over medium heat, stirring occasionally, until warmed through. Don't forget to season to taste with salt and pepper after reheating and add another splash of lime juice, if desired.
- Freeze leftovers after they've cooled for up to 3 months. Be sure to store them in an airtight container. Then thaw overnight in the fridge and reheat as directed above.
FAQ
You can add tomato paste: start with one tablespoon, stir, and simmer. You can also scoop some beans and broth into a blender, puree them, and stir them back into the soup. However, this instant pot taco soup is perfectly thick as it is, with the combination of simmering vegetable juice and broth!
This skirts dangerously close to the debate of whether or not chili is a soup, and I'm not here to make enemies! In my opinion, this instant pot taco soup is definitely not a chili. It has lots of the same Southwest flavors but has a much thinner consistency than chili.
Anything you'd serve with tacos can be served with taco soup! Chips and salsa, refried beans, Mexican rice, etc. Classic Southern sides also work like cornbread and potato skins. You could also do a Southwest style salad!
Easy Soup Recipes
Instant Pot Taco Soup
This instant pot taco soup takes about 20 minutes from start to finish and is loaded with hearty veggies and ground beef in a spiced tomato broth. When you want the taco flavors without the mess, or a bowl of something Southwestern without the heaviness of chili: taco soup is there for you. We’re also combining V8 and broth in this unique recipe for a thicker, heartier soup with more hidden veggies.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American/Mexican
Ingredients
- 1 lb. ground beef
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 (15 oz.) can fire-roasted diced tomatoes
- 1 (15 oz.) can corn, drained
- 2 (15 oz.) cans black beans, drained and rinsed
- 3 cups V8 (or tomato based vegetable juice)
- 2 cups chicken broth
- juice of 1 lime
- Kosher salt
- fresh cracked pepper
Garnish
- sour cream
- Fritos
- sliced jalapeno
- sliced green onion
- chopped cilantro
- red pepper flakes
Instructions
- Turn the instant pot to the sauté setting.
- Add ground beef and cook, crumbling with a spatula until browned and cooked through.
- Add cumin, chili powder, oregano, garlic powder, onion powder, and a couple large pinches of salt and pepper to the pan. Sauté for about 1 minute, stirring frequently.
- Add diced tomatoes, corn, black beans, V8, and chicken broth to the instant pot.
- Turn setting to pressure cook, seal the lid, and cook for 10 minutes. Hit the quick release button and allow all the steam to escape.
- Stir in lime juice and season to taste with salt and pepper.
- Garnish with your favorites and enjoy!
Notes
- Store any leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in a small saucepan over medium heat, stirring occasionally, until warmed through. Don't forget to season to taste with salt and pepper after reheating and add another splash of lime juice, if desired.
- Freeze leftovers after they've cooled for up to 3 months. Be sure to store them in an airtight container. Then thaw overnight in the fridge and reheat as directed above.
Keywords: taco soup recipe, easy taco soup
Penny L.
This taco soup is one of my kid's favorites! I love that I can make it in the instant pot as well. Thank you!
★★★★★