Pressure Cooker Taco Soup

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Pressure Cooker Taco Soup for dinner! Topped with crushed tortilla chips, chopped onions, sour cream, and fresh cilantro, you get the flavors of a crispy taco in every bite.

Photography Credit: Coco Morante


Taco soup is lighter than chili, but still hearty enough to serve as a meal in itself. It’s spicy, brothy, and full of ground beef, beans, and corn.

When you serve it with toppings of crushed tortilla chips, chopped onions, sour cream, and fresh cilantro, you get the flavors of a crispy taco in every bite.


I prefer to use my 6-quart Instant Pot pressure cooker to make this soup (and for just about everything else!), since it will cook the soup fast, and also keep it warm for up to 10 hours if I need to make dinner earlier in the day. It really is the best of both worlds. (Looking for a slow cooker version? Try our Slow Cooker Taco Soup.)

How to Make Taco Soup in Instant Pot How to Make Taco Soup in Instant Pot


To make the soup, you’ll start by cooking the onions and beef together for a few minutes. You don’t have to thoroughly brown the beef; you just want to break it up a bit before the rest of the ingredients go into the pot. It’s ok if there are still traces of pink in there.

Oh, and it’s easiest to use a nice lean variety of ground beef (93 percent or higher) so there’s no need to drain off excess fat.

After that, all you’ve got to do is add the rest of the ingredients and pressure cook the soup!

While it’s cooking, you can prepare your toppings so they’re ready to go when it’s time to eat. All told, it takes less about an hour to make!

Taco Soup with Ground Beef


This soup really is a meal in itself. It’s a quick dinner for cool or chilly evenings, and the leftovers make a great packed lunch, too.


If you have more leftovers than you can eat in a few days, freeze the rest! Pack portions into freezer containers or bags, and freeze for up to three months. Thaw in the fridge before reheating, or transfer the frozen soup to a saucepan and warm over low heat until thawed and reheated.

Sometimes I like to ladle soup into a mini-loaf or muffin pan, freeze it, and then transfer the frozen food into gallon bags and store in the freezer.

Easy Taco Soup in Pressure Cooker finish the soup


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Pressure Cooker Taco Soup Recipe

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: 6 servings

For Stovetop Pressure Cookers: Do step 1 as written in a pressure cooker on the stovetop over medium heat. Secure the lid on the pressure cooker, bring up to high pressure, then turn down the heat and let the soup cook for 17 minutes at high pressure. Let the pressure release naturally completely, or allow the pressure to release naturally for at least 15 minutes before performing a quick pressure release. Serve the soup with the toppings and lime wedges.


For the soup:

  • 1 tablespoon olive oil
  • 1 pound lean (93 percent or higher) ground beef
  • 1 medium red or yellow onion, diced
  • 1/2 teaspoon kosher salt
  • 3 cups low sodium chicken broth
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles
  • 1 1/4 cups (6 ounces) corn kernels, fresh or frozen
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt

To serve:

  • 1 1/2 cups tortilla chips, lightly crushed
  • 3/4 cup sour cream
  • 1/2 cup chopped cilantro
  • 1/2 cup diced onion (red or white)
  • 6 lime wedges

Special equipment:


1 Sauté the ground beef and onion: Heat the olive oil in the pressure cooker on its “Sauté” setting. Add the ground beef, onions, and salt, and sauté for about three minutes, breaking up the meat with a spoon or spatula. It’s fine if the meat does not fully cook through.  Easy Taco Soup in Pressure Cooker add the beef How to Make Taco Soup in Instant Pot cook the beef and onions

2 Add the rest of the ingredients and pressure cook the soup: Stir in the chicken broth, diced tomatoes and their liquid, black beans, kidney beans, green chiles, corn, spices, and salt.

Secure the lid on the pressure cooker and make sure it is set to its “Sealing” position. Select the “Soup,” “Manual” or “Pressure Cook” setting, and set the time to 20 minutes at high pressure. The pot will take about 15 minutes to come up to pressure, and then the cooking time will begin.

Easy Taco Soup in Pressure Cooker add the stock, beans, tomatoes How to Make Taco Soup in Instant Pot combine ingredients Taco Soup with Ground Beef set the pressure cooker

3 Release the pressure: When the cooking program ends, let the pressure release naturally for at least 15 minutes. At this point, you can either perform a quick pressure release by moving the pressure vent to its “Venting” position, or let the pressure release naturally the rest of the way.

You can also leave the soup on the pressure cooker’s “Keep Warm” setting for up to 10 hours.

Taco Soup with Black Beans Release the pressure

4 Serve: Ladle the soup into bowls and serve it topped with the chips, sour cream, cilantro, and diced onions on top, with wedges of lime on the side. Leftovers will keep refrigerated for about 1 week, or frozen for up to 3 months.

Easy Taco Soup in Pressure Cooker finish the soup

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Coco Morante

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon.

More from Coco

5 Comments / Reviews

No ImagePressure Cooker Taco Soup

Did you make it? Rate it!

  1. Lori

    I have an 8qt IP. Do you think I could double the recipe in it?

    Show Replies (1)
  2. Kathryn Acosta

    Why use canned beans when you can cook up dry beans so easily in the instant pot and they taste so much better. I agree with the two comments below – not enough seasoning. I also increased the chili powder (used three teaspoons of homemade taco seasoning). Also made tortilla chips out of my homemade corn tortillas.


  3. Renée

    I added brown rice and increased the liquid another cup plus for a half cup brown rice. This seemed more complete to me. I agree with John-more spice. I added Penzey’s Taco Seasoning, dried cilantro, more chili powder, no paprika & just a hint of brown sugar to cut acidity down. I also subbed the kidney beans for Mexican red beans and cannelini (both smaller cans).


  4. John Meyer

    I made this in my stove-top pressure cooker. I followed the recipe exactly, although I used taco chips that I made myself using “oven-fried” tortillas.

    I was drawn to the recipe because I liked the ingredient list. However, I was concerned that it might not have enough taste. Well, I was right. It is a little bland.

    Here is what I would do differently.

    1. Increase the amount of chili powder, or use dried chilies instead. I might also increase the cumin.

    2. Cook both the onions and the meat longer. I think it would help to develop some browning in order to create more flavor.

    3. Add hot sauce. I ended up adding a LOT of Frank’s hot sauce, but I think it would make sense to add some of this to the recipe.

    My wife really like this, however, so I will definitely make it again, but with the changes noted above


Easy Taco Soup in Pressure CookerPressure Cooker Taco Soup