Instant Pot Loaded Taco Soup is a quick and tasty meal packed with ground beef, beans, corn, tomatoes, and plenty of bold taco seasoning. It’s like a big, warm hug in a bowl, full of familiar Taco Tuesday flavors all mixed together in a comforting soup. The best part? It cooks super fast in the Instant Pot, making dinner time a breeze.
I love making this soup when I need something that’s both filling and easy to throw together. The Instant Pot does all the hard work, and I can get everything ready in under 30 minutes. One of my favorite tricks is topping each bowl with shredded cheese, sour cream, and a handful of crunchy tortilla chips—it adds a fun mix of textures and flavors that everyone always asks for.
When I serve this soup, it usually brings friends and family together around the table, chatting and dipping warm chips into the delicious broth. It’s great for chilly days or whenever I want a meal that feels a little like a festive taco party, without the extra fuss. This soup has definitely earned a spot in my regular dinner rotation!
Key Ingredients & Substitutions
Ground Beef: This adds great flavor and texture. For a lighter option, try ground turkey or chicken. You can also make it vegetarian by using plant-based crumbles or extra beans.
Beans: Black and kidney beans give the soup a nice mix of textures. If you prefer, you can swap in pinto beans or chickpeas. Just rinse canned beans well to reduce sodium.
Taco Seasoning: Using a packet is convenient, but you can make your own blend with chili powder, cumin, paprika, garlic powder, and oregano. Adjust spices to your taste.
Beef Broth: This boosts the soup’s flavor. If you want it vegetarian, use vegetable broth instead. Homemade broth always adds extra depth if you have it on hand.
Diced Green Chilies: These add a mild heat and tang. If you like it spicy, try adding jalapeños or a dash of hot sauce instead—or leave out if you prefer milder flavors.
How Do I Get the Best Flavor When Using an Instant Pot?
To make sure your soup is full of flavor, don’t skip the sauté step. Browning the ground beef and onions first builds a rich base.
- Sauté meat and onions until nicely browned—this creates more depth.
- Add garlic last during sauté and cook briefly to keep its fresh taste.
- After pressure cooking, tasting and adjusting seasoning is key because flavors can mellow during cooking.
This method makes your taco soup taste hearty and balanced without extra effort!
Equipment You’ll Need
- Instant Pot – It cooks the soup quickly and keeps flavors well blended.
- Wooden spoon or silicone spatula – Great for browning meat without scratching the pot.
- Measuring cups and spoons – To get the spices and liquids just right.
- Can opener – For easy access to beans, tomatoes, and corn.
- Soup bowls – Perfect for serving your warm, delicious taco soup.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter soup that still tastes hearty.
- Add diced bell peppers or jalapeños during sauté for extra crunch and a mild kick.
- Stir in a handful of chopped fresh cilantro or green onions at the end for bright freshness.
- Mix in a cup of cooked quinoa or rice to make the soup more filling and add texture.
Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies (optional for a mild kick)
- 2 cups beef broth
- 1 packet (about 1 oz) taco seasoning mix
- 1 tsp ground cumin
- ½ tsp chili powder (adjust to taste)
- Salt and pepper, to taste
Toppings and Garnishes:
- 1 cup shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Tortilla chips (optional)
Time You’ll Need
This recipe takes about 10 minutes to prepare and sauté, plus 10 minutes of pressure cooking. Allow for 5 minutes of natural pressure release time. Overall, you’ll have a delicious taco soup ready in about 30 minutes.
Step-by-Step Instructions:
1. Brown the Meat and Onion
Turn your Instant Pot on to ‘Sauté’ mode. When it’s hot, add the ground beef and diced onion. Stir and break the beef apart with a spoon. Cook until the meat is nicely browned and the onion is soft, about 5 to 7 minutes.
2. Add Garlic
Stir in the minced garlic and cook for another minute until it smells fragrant.
3. Combine the Soup Ingredients
Cancel the ‘Sauté’ mode. Add the diced tomatoes (with juice), black beans, kidney beans, corn, diced green chilies, beef broth, taco seasoning, cumin, chili powder, salt, and pepper. Mix everything well together.
4. Pressure Cook the Soup
Secure the Instant Pot lid and make sure the valve is set to ‘Sealing’. Select ‘Pressure Cook’ (or ‘Manual’) on high pressure and set the timer for 10 minutes.
5. Release Pressure
After cooking, let the pressure naturally release for 5 minutes. Then, carefully move the valve to ‘Venting’ to release any leftover pressure before opening the lid.
6. Final Touches and Serve
Give the soup a good stir. Taste and add more salt or chili powder if needed.
Ladle the soup into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro.
Serve with tortilla chips on the side if you like a crunchy contrast.
Enjoy your warm and satisfying Instant Pot Loaded Taco Soup!
Can I Use Frozen Ground Beef for This Soup?
Yes! Just thaw the ground beef completely before cooking. You can thaw it in the fridge overnight or use the microwave’s defrost setting. Make sure to drain any excess liquid before sautéing.
Can I Make This Soup Vegetarian?
Absolutely! Replace the ground beef with extra beans or plant-based crumbles, and use vegetable broth instead of beef broth. The taco seasoning and veggies will still give it plenty of flavor.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until hot. You can also freeze the soup for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Add Other Vegetables to the Soup?
Yes! Diced bell peppers, zucchini, or even shredded carrots work well. Add them during the sauté step to soften before pressure cooking. This will add flavor and extra nutrition to your soup.
