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Creamy instant pot taco soup thickened with refried beans, topped with avocado and cheese in a black bowl.

Instant Pot Taco Soup

Victoria Sandra
Fix watery soup with this rich, smoky Instant Pot taco soup. Using fire-roasted tomatoes and a clever starch-retention technique, this dump-and-start meal delivers deep Tex-Mex flavor in just 30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Natural pressure release 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex Mex
Servings 8 servings
Calories 485 kcal

Equipment

  • Multi-functional pressure cooker

Ingredients
  

for the Sautéed Ground Beef:

  • 1 tablespoon avocado oil or other vegetable oil
  • 2 cups yellow onion diced
  • 2 pounds ground beef
  • taco seasoning see below

for the Vegetables:

  • 2 cans fire roasted diced tomatoes 14 ½ ounces each, with juices
  • 1 can red kidney beans 15 ounces, with juices
  • 1 can black beans 15 ounces, with juices
  • 1 can pinto beans 15 ounces, with juices
  • 1 can whole kernel corn 15 ¼ ounces, drained
  • 2 cans diced green chiles 4 ½ ounces each
  • 4 cups unsalted chicken stock
  • 2 bay leaves

for the Taco Seasoning:

  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes

Instructions
 

Build the flavorful base on Sauté

  • Set the Instant Pot to Sauté on the "More" setting and allow it to preheat until the display reads "Hot".
  • Add the avocado oil, then sauté the diced yellow onions for 4 to 5 minutes until they are soft, glossy, and slightly golden.

Brown the beef and bloom the spices

  • Add the ground beef to the pot, breaking it into small crumbles. Cook for 5 to 7 minutes until the beef is deeply browned and savory.
  • Sprinkle the taco seasoning over the beef and stir constantly for 1 to 2 minutes to bloom the spices and release their fragrant oils.

Deglaze, pressure cook, and finish the pot

  • Turn off the Sauté function. Pour in a splash of chicken stock and scrape the bottom of the pot thoroughly to deglaze and remove any browned bits.
  • Add the fire-roasted tomatoes, all the beans with their juices, drained corn, green chiles, and the rest of the chicken stock. Stir well and tuck in the bay leaves.
  • Secure the lid and set the valve to Sealing. Select the Soup function for 10 minutes. Once finished, allow for a 10-minute natural pressure release before venting any remaining steam.
  • Carefully open the lid and remove the bay leaves. For the final thickener, stir the soup thoroughly until the broth is rich and slightly creamy.

Notes

Safety Tip: Always perform the full 10-minute natural pressure release to prevent hot liquid and starch from sputtering through the steam valve.
Flavor Secret: Use unsalted chicken stock to keep the Tex-Mex spices bright and allow you full control over the salt levels.
Texture Tip: Do not drain the bean juices. The starch in the liquid is essential for creating a hearty, velvety broth without extra thickeners.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 32gFat: 22gSaturated Fat: 8gCholesterol: 75mgSodium: 1100mgPotassium: 850mgFiber: 12gSugar: 5gVitamin A: 15IUVitamin C: 12mgCalcium: 60mgIron: 5mg
Keyword easy weeknight dinner, instant pot taco soup, pressure cooker soup
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