Instant Pot Loaded Taco Soup is a hearty, comforting dish packed with classic taco flavors like seasoned ground beef, beans, corn, and plenty of spices. This soup has a wonderful combination of textures — tender meat, creamy beans, and crunchy corn — all simmered together to create an easy weeknight favorite.
I love making this soup when I want something warm and satisfying but don’t feel like spending hours in the kitchen. The Instant Pot does all the hard work, and I usually have dinner ready in under 30 minutes. One tip I always follow is to top it with shredded cheese, sour cream, and a handful of crushed tortilla chips — it adds a little fun crunch and extra flavor every time.
This soup brings back memories of casual family dinners and relaxed weekends when everyone gathers around the table with big bowls of this tasty taco-inspired soup. If you’re looking for a simple meal that’s loaded with comfort and flavor, this Instant Pot Loaded Taco Soup is definitely worth making again and again.
Key Ingredients & Substitutions
Ground Beef: This gives the soup its rich, meaty flavor. You can swap it for ground turkey or chicken for a leaner option, or try plant-based grounds for a vegetarian twist.
Beans: Black beans and kidney or pinto beans add creaminess and protein. Canned beans work great for convenience, but use low-sodium versions to control salt.
Tomatoes & Tomato Sauce: These create the tasty broth base. If you want it spicier, diced green chilies are a nice addition. Crushed tomatoes can be used instead for a different texture.
Beef Broth: Adds depth of flavor. Vegetable broth is a good alternative if you want it meat-free. Make sure it’s low sodium for better control of seasoning.
Taco Seasoning: This blend is key for the authentic taco taste. If you can’t find a packet, mix chili powder, cumin, paprika, garlic powder, onion powder, and oregano yourself — it’s simple and fresh.
How Can I Cook Ground Beef Perfectly in the Instant Pot?
Cooking ground beef in the Instant Pot before adding other ingredients helps lock in flavor and ensures it’s fully cooked. Here’s how to do it well:
- Turn the Instant Pot to ‘Sauté’ mode and wait for it to heat up.
- Add a bit of oil if your beef is very lean, then add the beef and diced onion.
- Break the beef apart with a wooden spoon or spatula to help it brown evenly.
- Cook until the beef has browned and onions are soft, about 5-7 minutes.
- Add minced garlic and cook for another minute to release its aroma.
- Drain ANY excess fat to prevent the soup from feeling greasy.
Doing this step first gives your soup a richer flavor and better texture than just dumping everything in raw.
Equipment You’ll Need
- Instant Pot – This is the star of the recipe; it cooks the soup quickly and locks in flavor.
- Wooden spoon or silicone spatula – Great for browning the ground beef without scratching your Instant Pot.
- Measuring cups and spoons – For precise seasoning and broth measurements.
- Can opener – To easily open the canned beans, tomatoes, and corn.
- Serving bowls and ladle – To serve the soup warm and comforting.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter taste that still feels hearty.
- Add diced bell peppers when sautéing for extra sweetness and crunch.
- Stir in a handful of chopped fresh cilantro or a squeeze of lime just before serving for a fresh zing.
- Top with shredded pepper jack cheese or a dollop of guacamole for a creamy, spicy twist.
Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (14.5 oz) can tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans or pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 cups beef broth
- 1 packet (or about 2 tbsp) taco seasoning
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
Toppings:
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
Time Needed:
This recipe takes about 10 minutes to prepare and sauté the ground beef and onions, plus 10 minutes of cooking time under pressure in the Instant Pot. Allow about 10 additional minutes for natural pressure release and any finishing touches. In total, expect around 30 minutes for a flavorful, hearty taco soup!
Step-by-Step Instructions:
1. Cook the Beef and Onions:
Turn your Instant Pot to the ‘Sauté’ setting. Once the pot is hot, add the ground beef and diced onion. Break up the beef with a spoon and cook it until browned and the onions are soft, about 5 to 7 minutes. Add the minced garlic and sauté for another minute to bring out the flavor.
2. Add Remaining Ingredients:
Drain excess fat if you’d like. Then, add the diced tomatoes (with juice), tomato sauce, black beans, kidney or pinto beans, corn, beef broth, taco seasoning, cumin, chili powder, salt, and pepper. Stir everything together well.
3. Pressure Cook the Soup:
Close the Instant Pot lid and turn the valve to ‘Sealing.’ Set it to cook on high pressure for 10 minutes.
4. Release Pressure and Finish:
When cooking is complete, let the pressure release naturally for 10 minutes. After that, carefully release any remaining pressure manually. Open the lid and stir the soup. Taste it, then adjust salt and pepper as needed.
5. Serve and Enjoy:
Ladle the soup into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, diced avocado, and some fresh chopped cilantro. For extra crunch and flavor, you can sprinkle crushed tortilla chips on top. Serve warm and enjoy!
Can I Use Frozen Ground Beef for This Soup?
Yes! Just make sure to thaw the ground beef completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Cooking frozen beef directly in the Instant Pot can result in uneven cooking.
Can I Make This Soup Vegetarian?
Absolutely! Skip the ground beef and use vegetable broth instead of beef broth. Add extra beans or diced vegetables like bell peppers and zucchini for more texture and flavor.
How Long Does Leftover Taco Soup Last?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it gently on the stove or in the microwave. The flavors often deepen after a day or two!
Can I Freeze Instant Pot Loaded Taco Soup?
Yes, this soup freezes well. Cool it completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove over low heat, stirring occasionally.