Instant Pot Taco Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8

If you’re looking for a quick, hearty dinner that’s packed with bold Tex-Mex flavor, this Instant Pot Taco Soup is the perfect recipe. Made with seasoned ground beef, beans, corn, tomatoes, and savory beef broth, this comforting soup comes together in just 30 minutes using your pressure cooker. For an extra creamy finish, stir in cream cheese before serving—it takes this soup to the next level!

Whether you’re feeding a crowd, meal prepping for the week, or looking for a cozy weeknight dinner, this easy taco soup is guaranteed to become a family favorite.

Why You’ll Love This Recipe

• Ready in about 30 minutes
• Made with simple pantry staples
• High in protein and incredibly filling
• Perfect for meal prep and freezing
• Easy to customize with your favorite toppings
• Family-friendly and budget-conscious

Ingredients

• 1 lb ground beef, browned
• 1 packet taco seasoning
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (10 oz) can Rotel
• 2 cups beef broth
• 4 oz cream cheese (optional)

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Crushed tortilla chips
• Fresh cilantro
• Diced avocado
• Sliced jalapeños
• Green onions

Instructions

1. Brown the ground beef and drain any excess grease.
2. Add the cooked beef to the Instant Pot.
3. Pour in the taco seasoning, corn, black beans, kidney beans, diced tomatoes, Rotel, and beef broth.
4. Stir everything together until well combined.
5. Secure the lid and set the Instant Pot to Pressure Cook (High) for 10 minutes.
6. Perform a quick pressure release.
7. Stir in the cream cheese, if using, until completely melted and creamy.
8. Ladle into bowls and top with shredded cheese, sour cream, tortilla chips, or your favorite toppings.

Tips for the Best Taco Soup

• For a little extra spice, use Hot Rotel or add diced jalapeños.
• Swap ground turkey or ground chicken for a lighter version.
• Skip the cream cheese for a broth-based taco soup.
• Add extra beef broth if you prefer a thinner consistency.
• This soup tastes even better the next day as the flavors continue to develop.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until hot.

What to Serve with Taco Soup

This hearty soup pairs perfectly with:

• Cornbread
• Garlic bread
• Cheese quesadillas
• Mexican rice
• Side salad
• Tortilla chips and salsa