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Instant Pot Taco Soup [+ Video]

49 Reviews

This Instant Pot Taco Soup recipe is an easy weeknight dinner, that’s full of all your favorite Mexican flavors. Serve with cheese, sour cream and avocado!

instant pot taco soup in white ramekin topped with fritos, cheese, and avocado

The Best Taco Soup Recipe

Hi everyone! I’m Jennifer from Deliciously Sprinkled and I’m SOOO excited to share this delicious Instant Pot Taco Soup recipe with all of you today!

With the holiday’s in full swing, it seems like we are just so busy that I don’t have time to make dinner and I’m really sick of eating out all the time. So I decided I was going to start using my Instant Pot that I got for my birthday to hopefully help me make dinner quicker and easier.

Well you guys, I seriously LOVE my Instant Pot. After I got over the first initial intimidation of it, I learned that it’s really so simple to use and it’s so nice that I can have dinner ready in less than 30 minutes.

So if you’re like me and just got an Instant Pot and don’t know what to make in it, this easy taco soup is the perfect recipe to try first.  My family loves this soup, my husband said he could eat this everyday!

how to make taco soup in an instant pot

Taco Soup Ingredients

This Instant Pot taco soup uses surprisingly few ingredients to achieve its rich flavor. For this easy soup recipe, you’ll need olive oil, ground beef, onion, canned corn, pinto beans, Rotel (a mixture of diced tomatoes and green chilies), diced tomatoes, ranch seasoning mix, taco seasoning, and beef broth. 

Note that you’ll be using dry ranch seasoning and NOT ranch dressing. Ranch seasoning comes in small packets, and you can usually find them in the spice aisle. 

How to Make Taco Soup in an Instant Pot

One of my favorite things about the Instant Pot is that you can saute meat and veggies right in the pot, so there’s no need to dirty a bunch of different pots and pans. You’ll first need to saute the ground beef and onions together until browned.

After you’ve browned the meat, just dump the corn, beans, rotel, diced tomatoes, ranch seasoning mix, taco seasoning, and beef broth into the pot. Stir and then set the Instant Pot to the soup setting for 20  minutes.

Once the soup is done, serve with your favorite toppings. 

Our Favorite Taco Soup Toppings

You can top your taco soup with anything you’d put on a regular taco! Some of our favorite taco soup toppings include: 

  • Shredded cheese
  • Sour cream (or Greek yogurt)
  • Fritos
  • Pickled jalapeños
  • Avocado
  • Diced tomato
  • Hot sauce
  • Chopped onion
  • …and more! 

easy taco soup in white bowl with various toppings

What to Serve with Taco Soup

This Instant Pot taco soup is incredibly hearty as is, but it’s nice to serve something alongside it. A few of our favorite sides to serve with this taco soup are: 

Can I Make Taco Soup in a Slow Cooker?

Absolutely! To make this easy taco soup in a slow cooker, you’ll need to brown the meat and onions in a skillet before transferring the mixture to a slow cooker. Dump in the rest of the ingredients, then let the taco soup cook on low for 5 to 6 hours. 

Can I Make Taco Soup with Ground Turkey? 

Yes, both ground turkey and ground chicken would work well in this taco soup recipe. You’d still want to use beef broth though, since it adds so much flavor to the soup! 

Can I Freeze Taco Soup? 

Definitely. Instant Pot taco soup freezes incredibly well. You’ll first need to let it cool to room temperature, and then you can store it in freezer-safe bags or jars. When you’re ready to enjoy the frozen soup, simply set it in the fridge to thaw overnight. 

best taco soup in white bowl topped with shredded cheese, sour cream, avocado, and Fritos

Tips for Making Instant Pot Taco Soup

When making taco soup in the Instant Pot, make sure to factor in the amount of time your machine needs to build up and release the pressure. We always forgot to do that when we first started cooking with an Instant Pot, so dinner was on the table late a few times! 

This is a fairly flexible recipe, so you’re welcome to swap out some of the ingredients based on what you have on hand. You can use different kinds of beans, omit the corn, and so on to suit your preferences. 

If you prefer your homemade taco soup on the spicy side, add in a dash of hot sauce (either to the whole pot of soup, or just into your bowl). A little goes a long way, so be careful! 

Read more: Have you heard about our Instant Pot Cheat Sheet? It has all the details for cooking the basics in your Instant Pot. 

You can find all of our beef recipes here.

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Instant Pot Taco Soup

4.13 from 49 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 20 minutes
Total Time: 50 minutes
Servings: 4 -6
The BEST recipe for Instant Pot Taco Soup, this soup is full of all your favorite Mexican flavors and makes the perfect weeknight dinner.



  • 2 Tablespoons Olive Oil
  • 2 pounds Ground Beef
  • 1 Medium Onion chopped
  • 1 can Corn 15.25 oz.
  • 1 can Pinto Beans 16 oz., drained and rinsed
  • 1 can Rotel Diced Tomatoes and Green Chilies 10 oz.
  • cans Diced Tomatoes 14.5 oz.
  • 1 packet Dry Ranch Seasoning Mix
  • 2 packets Taco Seasoning
  • 2 1/2 cups Beef Broth



  • Set the instant pot to "Saute" and add olive oil.
  • Once hot, add the ground beef and onions, cook until meat is browned.
  • Turn off instant pot and drain meat.
  • Put the meat back into the instant pot.
  • Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning.
  • Add beef broth and stir.
  • Place the lid on and set the valve to "Sealed".
  • Press the "Soup" button and set timer for 20 minutes.
  • Once the soup is done, turn valve to "Quick Release".
  • Serve soup with shredded cheese, avocado, sour cream and Fritos.  


  • Heat a pan to medium heat and add olive oil. Once hot, add the meat and the onions. Cook until meat is browned. Drain.
  • Add meat and onions to the slow cooker. Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning. Add beef broth and stir.
  • Cook on low for 5-6 hours or high for 4 hours.
  • Serve soup with shredded cheese, avocado, sour cream and Fritos.


Left overs can be stored in the refrigerator, or even frozen.
Nutrition Facts
Instant Pot Taco Soup
Amount Per Serving (1 Bowl)
Calories 831 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 19g119%
Trans Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 26g
Cholesterol 161mg54%
Sodium 1582mg69%
Potassium 1538mg44%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 13g14%
Protein 47g94%
Vitamin A 678IU14%
Vitamin C 37mg45%
Calcium 155mg16%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

This Instant Pot Taco Soup recipe is an easy weeknight dinner that's full of all your favorite Mexican flavors.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

Recipe Rating


  • Super easy and super tasty! Topped with shredded cheese, crushed tortillas, and cilantro.

    • Reply
    • Thank you so much Wendy!!

      • Reply
  • I hate this website with its crappy ads, pointless stories, and missing recipes.

    • Reply
    • Hi Joe! I’m sorry for your frustration! There is a convenient “Jump to Recipe” button at the beginning of every post that will take you straight to the recipe card if the recipe is all you are after. You can save or print the recipe from there.

      • Reply
  • This site has the best, most original recipes I have seen on the internet. Love it.

    • Reply
    • Thank you Pamela!! XOXO!

      • Reply
  • Hello! This recipe looks great. What size Instant Pot did you use?

    • Reply
    • We have a 6qt Instant Pot.

      • Reply
  • I made this and its a yummy recipe!! I just wanted to know in the nutrition facts it says a serving is one bowl. Wondering if you mean one cup? Thanks.

    • Reply
    • Yes, it’s about 1-1.25 cups of soup.

      • Reply
  • I have a pretty dumb question. I have never used a pressure cooker before and I have an off-brand one that has a “stew” button but no “soup” button. Are these the same thing?

    • Reply
    • Hi Catie! I’m not family with other brands but I would imagine it would be the same thing. You could also just do Manual for 20 minutes. Enjoy!

      • Reply
  • I never leave reviews, but this recipe was delicious and so easy! I just got my instant pot but have had a crockpot for forever. I’m so excited to be able to do things I love to do in the crockpot much faster in the IP. I was too nervous to freehand like I do in the crockpot since I’m not familiar with how much liquid to lose, time, setting, etc. 

    I subbed corn for a can of black beans. I used chili rotel and fire roasted garlic tomatoes because who hates more flavor?! This was DELICIOUS and I will definitely be making again. 

    • Reply
    • Yay! Thanks for the feedback Wendy! So glad you enjoyed it!

      • Reply
  • I have tried to make taco soup in my instant pot several times now, and every time I get the burn notification with it scorching slightly. I’ve tried it with the soup setting and the manual setting. I’ve even tried adding more broth to make it less thick.

    • Reply
    • I’m so sorry this keeps happening! It seems like some Instant Pots are more sensitive than others. You could try browning the meat in on the stove in a different pan.

      • Reply
  • *****Really great recipe! I added 1 can of green chilies and used 3 T each of taco seasoning and ranch powder ( I dont buy packets). I added a handful of cilantro to pot after cooking. I will make this often as my husband raved over it too.

    • Reply
    • Love to hear this Deb! I love the addition of more green chiles!

      • Reply
  • Never one to comment , but this was really great. Also never one to change a recipe and mention it because of the great taste they usually have… with that said… great , quick recipe. I did use Ranch Style beans “with jalapeños” and the Ready for Chili diced tomatoes… gave it a good Louisiana kick….

    • Reply
    • There you go! We are all about altering recipes to make them just how we like them! Thanks for taking time to leave us a comment, Doug!

      • Reply
  • I got an instant pot for my birthday but haven’t used it yet. I usually make soup in my crock pot. Can I make the soup in the instant pot and then leave it in there for several hours like I would my crock pot?

    • Reply
    • Yes, just push “warm” when it’s done cooking.

      • Reply
  • Can I use chicken instead of beef?

    • Reply
    • Absolutely!!

      • Reply
  • This recipe is so tasty! I am making it for a potluck at work tomorrow! 

    • Reply
    • Yum! It is always a hit in our house! How did it go over at work??

      • Reply
  • What’s the calorie count?

    • Reply
    • Shoot! We are on it! Thank you for lettings us know the nutritional information is missing!

      • Reply
  • About to make this for the super bowl but not sure about can sizes for all items?

    • Reply
    • Hey Kim! I just updated the recipe to include the can sizes. Enjoy! 🙂

      • Reply
  • I would love to make this, however I’m wondering if I could possibly purée the tomatoes so they aren’t in chunks?? My kids don’t really care for chunky bits of tomato. Do you think it would change he outcome of the recipe too much?

    • Reply
    • Oh absolutely! That would work great! You can even leave them out if you prefer. 🙂

      • Reply
  • WHat size of canned tomatoes do you use

    • Reply
  • This was wonderful, thank you! However, the total time is NOT 30 minutes. Why do recipes not include at least an estimated time for the pressure to build? The pressure on this took a solid 20 minutes to build up, making total time 50 minutes. Just fyi for future recipes you post. New instant pot owners struggle with this! 😊

    • Reply
    • Thanks for the note Kate. I wonder why ours doesn’t take that long to build pressure? Ours starts and is done in almost half the time. I’ll make a note in case there’s a difference in pots I wasn’t aware of. Thank you so much for pointing that out!

      • Reply
    • Same with me! Started wishing I had just thrown it in the crock pot earlier. 😉 I’ll know for next time and allow more time to build the pressure. 

      • Reply
      • Oh dear! What model do you have?

  • So you don’t drain the grease from browning the hamburger meat?

    • Reply
    • If there’s a lot to be drained then you can do that.

      • Reply
  • Do you drain your beans and corn? Thx!

    • Reply
    • It will work either way. 🙂

      • Reply
  • hey girl- this soup looks amazing!

    • Reply

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