Go Back Email Link
+ servings
instant pot taco soup in white bowl
Print Pin
5 from 5 votes

Instant Pot Taco Soup

Easy Instant Pot Taco Soup recipe is made with ground beef, black beans and a few other ingredients for a quick and easy dinner that'll warm your soul!

Course Main
Cuisine Mexican
Keyword ground beef, instant pot, instant pot taco soup
Prep Time 5 minutes
Cook Time 15 minutes
pressure time 10 minutes
Total Time 30 minutes
Servings 10
Calories 250kcal
Author Dee


  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 tablespoon dried minced onions
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1 32-ounce carton low sodium beef broth
  • 1 15-ounce can low sodium black beans, rinsed and drained
  • 1 15-ounce can corn (fiesta corn with peppers) drained
  • 1 15-ounce can low sodium diced tomatoes


  • Hit SAUTE on the Instant Pot, and when it reads Hot, add the olive oil then the ground beef. Break up the beef with a spatula, and cook until no longer pink
  • Add the minced onions, sea salt, garlic powder, cumin, smoked paprika, pepper and chili powder, and stir
  • Hit CANCEL, then add the beef broth, and stir to deglaze pot if necessary. Make sure no browned bits of meat are stuck to the pot.
  • Add the black beans, corn, and finish with diced tomatoes on top, but DO NOT STIR, 
  • Place the lid on the pressure cooker, then turn the valve to Sealing, and hit PRESSURE COOK for 10 minutes. Pot will take a few minutes to reach pressure, then begin counting down and cook for 10 minutes
  • Allow a 5 minute natural release, then turn valve to venting for a quick release. When pin drops, carefully open lid, stir well, and serve


Recipe can be made in either the 6-quart or 8-quart Instant Pot
Can substitute your favorite packet of taco seasoning for the spices.


Calories: 250kcal