Instant Pot Loaded Taco Soup is a hearty, flavorful dish packed with ground beef, beans, corn, and plenty of taco seasoning. It’s like your favorite taco night rolled into a warm, comforting soup that’s ready in no time thanks to the Instant Pot. The mix of tender meat, beans, and veggies creates a filling meal with a nice spicy kick and a touch of creaminess if you add some cheese or sour cream on top.
I love making this soup when I want something easy but still full of good flavors. The best part is how quickly it comes together in the Instant Pot, so I don’t have to stand over the stove for too long. Plus, it’s super flexible—you can add extra veggies or switch up the beans to suit whatever you have in your pantry.
My favorite way to serve this soup is with a big dollop of sour cream, shredded cheese, and some crunchy tortilla chips on the side. It feels like a taco party in a bowl! This soup always brings everyone around the table, especially on chilly nights when you just want something warm and satisfying. It’s one of those recipes I turn to again and again because it never fails to hit the spot.
Key Ingredients & Substitutions
Ground beef: It adds a rich, meaty flavor. For a lighter option, try ground turkey or chicken—they work well and cook quickly in the Instant Pot.
Beans: Black and pinto beans bring great texture and protein. You can swap in kidney or cannellini beans if that’s what you have. Just make sure they’re drained and rinsed.
Corn: Adds a touch of sweetness and crunch. Frozen corn is fine if canned isn’t available. Fresh corn works too—just cook it a bit longer.
Taco seasoning: Use store-bought for convenience or mix your own with chili powder, cumin, garlic powder, and paprika to control the heat and salt.
How Do You Get the Best Flavor from Spices in Instant Pot Taco Soup?
To make sure your taco soup has a deep, bold flavor, it’s key to toast the spices on “Sauté” mode before adding liquids. Here’s how:
- After browning the meat and softening the veggies, sprinkle in the taco seasoning, cumin, and chili powder.
- Stir them around for about 1 minute. This helps release their oils and boosts flavor.
- Then add the beans, tomatoes, broth, and other liquids.
This extra step builds layers of taste so your soup won’t be flat or dull after pressure cooking. I find this makes a big difference, especially when using store-bought seasoning blends.
Equipment You’ll Need
- Instant Pot – The star of this recipe! It cooks everything fast and makes the soup rich and flavorful without much fuss.
- Wooden spoon or silicone spatula – Great for browning the meat and stirring without scratching your Instant Pot.
- Measuring cups and spoons – To add the right amount of spices and liquids easily.
- Can opener – To open your canned beans, corn, tomatoes, and tomato sauce quickly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner version that still tastes great.
- Add diced jalapeños or a dash of hot sauce if you like your soup with extra heat.
- Stir in a cup of cooked quinoa or rice after cooking for more bulk and texture.
- Top with shredded Monterey Jack or pepper jack cheese for a creamier, spicier finish.
Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 packet taco seasoning (about 1 oz) or 2 tbsp homemade taco seasoning
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional, for extra heat)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Sour cream
- Fresh cilantro or parsley, chopped
Seasonings:
Toppings:
Time Needed
This recipe takes about 10 minutes for prep and browning, plus 10 minutes of pressure cooking. Don’t forget about about 10 minutes of natural pressure release, so plan on around 30-35 minutes total from start to finish.
Step-by-Step Instructions:
1. Brown the Beef and Sauté Veggies
Turn your Instant Pot to “Sauté.” Add the ground beef and cook it, breaking it apart until it’s no longer pink. Add in the diced onion, bell pepper, and minced garlic, and sauté together until the veggies are tender, about 3-4 minutes.
2. Add Spices and Toast Them
Sprinkle in the taco seasoning, ground cumin, chili powder (if using), salt, and pepper. Stir everything well and cook for 1 minute to release the flavors from the spices.
3. Combine Beans, Corn, Tomatoes, and Broth
Add the black beans, pinto beans, corn, diced tomatoes with their juice, tomato sauce, and beef broth. Stir everything to mix well.
4. Pressure Cook the Soup
Turn off “Sauté” mode. Secure the lid and set the valve to “Sealing.” Select “Pressure Cook” or “Manual” and set the timer for 10 minutes.
5. Release Pressure and Serve
When cooking finishes, let the pressure release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure. Open the lid, stir the soup, and taste for seasoning. Adjust salt and pepper if needed.
6. Garnish and Enjoy
Ladle the soup into bowls. Top each serving with shredded cheddar, a spoonful of sour cream, and a sprinkle of fresh cilantro or parsley. Add tortilla chips on the side, if you like, for a perfect taco soup experience.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just thaw the ground beef in the refrigerator overnight or use the defrost setting on your microwave before cooking. This ensures even browning and prevents excess liquid in the soup.
Can I Make This Soup Vegetarian?
Absolutely! Skip the ground beef and add an extra can of beans or veggies like zucchini and mushrooms. Using vegetable broth instead of beef broth keeps it vegetarian-friendly without sacrificing flavor.
How Long Will Leftovers Keep?
Store leftover soup in an airtight container in the fridge for up to 4 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze Instant Pot Taco Soup?
Yes! Let the soup cool completely, then freeze it in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove or microwave.
