Instant Pot Taco Soup

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.




  • sour cream
  • Fritos
  • sliced jalapeno
  • sliced green onion
  • chopped cilantro
  • red pepper flakes


  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!



  • 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.


Keywords: taco soup recipe, easy taco soup