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    Home » Family Style Dinners

    20 Minute Instant Pot Taco Soup

    Published: Jul 27, 2021 » Modified: Jan 29, 2022 » By: Kylie » This post may contain affiliate links. » 2 Comments

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    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.

    Overhead shot of a white bowl filled with instant pot taco soup garnished with sour cream and cheese
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Alternate Cooking Instructions
    Make-Ahead, Storage, Reheating, and Freezing Instructions
    FAQ
    Easy Soup Recipes
    Instant Pot Taco Soup

    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.
    White marble counter top with bowls filled with ingredients to make taco soup

    Ingredients and Substitutions

    • Ground Beef - You could use ground turkey in place of the ground beef if you want a little leaner, lighter soup. I like to use 80/20 ground beef and I prefer not to drain the grease. However, if you end up with a lot, feel free to drain the excess grease.
    • 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. If you're in a pinch, you can totally use a packet of taco seasoning in place of the herbs and spices!
    • 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, kidney beans, or garbanzo beans would work well too! If you're using low sodium beans, be sure to salt the soup adequately.
    • 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 (or pressure cooker). Add cumin, chili powder, oregano, and garlic powder, along with a couple large pinches of salt and pepper to the pan and cook for another minute.

    Instant pot insert filled with taco seasoned ground beef and a spatula

    Add diced tomatoes, corn, black beans, V8, and chicken broth to the instant pot. Twist lid on in the sealing position, and cook on high pressure for 10 minutes and then release pressure using the manual release.

    Instant pot insert with ingredients to make taco soup

    Stir in lime juice and season to taste with salt and pepper. Top with your favorites - try shredded cheddar cheese, sliced avocado, and homemade crispy tortilla chips - and enjoy!

    Instant pot insert with ingredients to make taco soup

    Alternate Cooking Instructions

    If you haven't hopped on the Instant Pot train yet, no worries - you can still make this instant pot taco soup recipe without the instant pot! Try a slow cooker or stove top instead.

    • 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.
    • Stove Top - 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.
    Overhead shot of a white bowl filled with instant pot taco soup garnished with sour cream and cheese

    Make-Ahead, Storage, Reheating, and Freezing Instructions

    • Make a big batch of this family favorite ahead of time and you've got a quick and easy meal ready to go whenever you want!
    • 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 in the freezer. Then thaw overnight in the fridge and reheat as directed above.

    FAQ

    How do you thicken taco soup?

    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!

    Is taco soup the same as chili?

    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.

    What goes with taco soup?

    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!

    Overhead shot of a white bowl filled with instant pot taco soup garnished with sour cream and cheese

    Easy Soup Recipes

    • One-Pot Macaroni Cheeseburger Soup - NO VELVEETA!
    • Creamy Vegan Instant Pot Lentil Soup
    • 30 Minute One Pot Creamy Vegan Mushroom Soup
    • Roasted Red Pepper Soup

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    Instant Pot Taco Soup

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    ★★★★★

    5 from 2 reviews

    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.

    • Author: Kylie
    • 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

    Scale
    • 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

    1. Turn the instant pot to the sauté setting. 
    2. Add ground beef and cook, crumbling with a spatula until browned and cooked through. 
    3. Add cumin, chili powder, oregano, and garlic powder, along with a couple large pinches of salt and pepper to the pan. Sauté for about 1 minute, stirring frequently. 
    4. Add diced tomatoes, corn, black beans, V8, and chicken broth to the instant pot. 
    5. 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.
    6. Stir in lime juice and season to taste with salt and pepper. 
    7. Garnish with your favorites and enjoy!

    Equipment

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    Notes

    • Make a big batch of this family favorite ahead of time and you've got a quick and easy meal ready to go whenever you want!
    • 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 in the freezer. Then thaw overnight in the fridge and reheat as directed above.

    Nutrition

    • Serving Size:
    • Calories: 246
    • Sugar: 7.7 g
    • Sodium: 1026.1 mg
    • Fat: 3 g
    • Saturated Fat: 1.1 g
    • Carbohydrates: 35.1 g
    • Fiber: 10.4 g
    • Protein: 21.2 g
    • Cholesterol: 35.1 mg

    Keywords: taco soup recipe, easy taco soup

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    Reader Interactions

    Comments

    1. Kristin

      November 19, 2022 at 4:21 pm

      Really good soup recipe! I added some Tajin for extra spice, taco cheese, tomatoes with lime juice and cilantro instead of fire roasted tomatoes.

      ★★★★★

      Reply
    2. Penny L.

      September 14, 2021 at 11:04 am

      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!

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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