Some nights demand speed without sacrificing flavor. This easy Instant Pot taco soup delivers a full, comforting bowl of taco goodness in just 20 minutes. With ground beef, beans, corn, taco seasoning, and canned tomatoes, this one‑pot meal is perfect when time is tight. In this article, I share everything: ingredients, instructions, variations, storage tips, FAQs, and links to more recipes you’ll love.
Table of Contents
Why This Recipe Works — Fast & Flavorful
A Weeknight Game Changer
I discovered this recipe on one of those chaotic evenings when time slipped away. Using the Instant Pot, I turned what used to be a slow simmer into a 20‑minute miracle. No standing around checking a pot — just set it and let it pressure cook. It’s now a secret weapon in my weeknight rotation.
One Pot, No Fuss
This taco soup keeps cleanup minimal. You brown the beef in the Instant Pot itself, dump in the rest, lock the lid, and walk away. Because most ingredients are canned, there’s little prep. Yet the flavors deepen under pressure into something that feels like you slaved all evening.
Ingredients & Kitchen Gear
Ingredient List & Pantry Staples
| Ingredient | Amount / Note |
|---|---|
| Ground beef (lean, e.g. 90/10) | 1 lb (≈ 450 g) |
| Onion, diced | 1 small |
| Black beans, drained & rinsed | 1 can |
| Corn, drained | 1 can |
| Diced tomatoes (or Rotel) | 1 can |
| Tomato sauce | 1 can |
| Taco seasoning mix | 1 packet |
| Beef broth (or chicken broth) | 1 cup (≈ 240 ml) |
| Salt & pepper (to taste) | As needed |
Most of these are pantry staples, making this ideal for quick cleanup and fast execution.
Equipment & Tools
- Instant Pot / Electric pressure cooker
- Measuring cups & spoons
- Wooden spoon or silicone spatula
- Colander (for draining beans & corn)
Step‑by‑Step Instructions + Tips
How to Make Instant Pot Taco Soup in 20 Minutes
- Set Instant Pot to “Sauté.” Add the ground beef and diced onion; cook until beef is browned and onion softened. Drain excess grease if needed.
- Cancel Sauté. Add black beans, corn, diced tomatoes, tomato sauce, broth, and taco seasoning. Stir to combine.
- Secure lid and set pressure valve to Sealing. Choose “Pressure Cook / Manual / High” and set time to **6 minutes**.
- Once cooking completes, perform a **quick release** carefully by switching valve to Venting.
- Open lid away from you. Stir, taste, and adjust salt/pepper if needed.
- Serve hot, topped with shredded cheese, avocado slices, cilantro, or tortilla strips.
Variations & Flavor Twists
- Swap meat: Use ground turkey or chicken for a lighter twist.
- Extra veggies: Stir in diced bell pepper, zucchini, or jalapeños before cooking.
- Heat boost: Add a dash of cayenne or chopped green chiles.
- Beans mix: Use kidney beans or pinto beans instead of black beans.
- Thicker texture: Mash some beans or reduce broth slightly.
Storage, FAQs & Closing Thoughts
Storage & Reheating Advice
- Let the soup cool slightly before transferring to airtight containers.
- Refrigerate for up to 3–4 days.
- Freeze in freezer-safe containers or bags for up to 2 months.
- Reheat gently on stovetop or microwave, adding extra broth if it thickened too much.
Frequently Asked Questions
Can I skip browning the beef?
You could, but browning adds flavor and texture. If you skip it, your soup may taste flatter.
Can I use just beans (vegetarian)?
Yes — omit meat and use vegetable broth. You may want to add extra taco seasoning for punch.
What if my Instant Pot doesn’t have a “Soup” or “Pressure Cook” option?
Use the Manual / High Pressure setting with the same time (6 minutes) and perform quick release once done.
Does pressure cooking affect the texture of beans or corn?
Since canned beans and corn are already cooked, the brief pressure cooking preserves texture. Just don’t overdo time.
Print
Easy Instant Pot Taco Soup in 20 Minutes
- Total Time: 20 minutes
- Yield: 4 servings
Description
Instant Pot taco soup with ground beef, beans, and corn — ready in 20 minutes. The perfect one-pot dinner for busy nights.
Ingredients
Ground beef (90/10), 1 lb
Onion, diced, 1 small
Black beans, drained & rinsed, 1 can
Corn, drained, 1 can
Diced tomatoes or Rotel, 1 can
Tomato sauce, 1 can
Taco seasoning mix, 1 packet
Beef or chicken broth, 1 cup
Salt & pepper, to taste
Instructions
1. Set Instant Pot to Sauté. Brown beef and onion until cooked through.
2. Drain excess fat if needed, then cancel Sauté mode.
3. Add beans, corn, tomatoes, tomato sauce, broth, taco seasoning.
4. Stir well to combine.
5. Secure lid and set valve to Sealing.
6. Pressure Cook on High for 6 minutes.
7. Quick release when done. Open lid, stir, and taste.
8. Serve hot with tortilla strips, cheese, or cilantro.
Notes
Swap beef for ground turkey or chicken.
Use kidney or pinto beans for variety.
Add jalapeños or chili flakes to increase spice.
Leftovers store well in fridge or freezer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 55 mg
Keywords: instant pot taco soup, quick dinner, one pot meal
Conclusion
This Instant Pot taco soup is a lifesaver on busy nights — hearty, flavorful, and ready in 20 minutes. Whether you top it with avocado or tortilla strips, it’s a simple bowl of comfort. For more easy meals, try pairing it with a lighter soup like Homemade Minestrone Soup on alternating nights, or explore lean proteins in Lazy Day Creamy Ranch Chicken. Let me know how yours turns out — I love hearing your variations!