Instant Pot Loaded Taco Soup
Instant Pot Loaded Taco Soup is a quick and tasty meal packed with bold flavors like seasoned ground beef, beans, corn, and melty cheese all in one big, comforting bowl.…
Tip: save now, cook later.Instant Pot Loaded Taco Soup is a quick and tasty meal packed with bold flavors like seasoned ground beef, beans, corn, and melty cheese all in one big, comforting bowl. The spices bring that classic taco taste right into a hearty soup that’s as filling as it is flavorful.
I love making this soup when I want something warm and satisfying but don’t want to spend hours in the kitchen. Using the Instant Pot helps get all those wonderful flavors to mix perfectly without any fuss. Plus, having all the toppings ready—like sour cream, avocado, and crispy tortilla chips—makes each spoonful feel special.
One of my favorite ways to serve this is with a big side of cornbread or just piled high with fresh cilantro and a squeeze of lime. It’s the kind of meal that everyone at the table enjoys, whether it’s a busy weeknight or a casual weekend dinner. I always find myself making a bigger batch so there’s enough for leftovers because this soup just gets better the next day!
Key Ingredients & Substitutions
Ground Beef: This is the main protein that adds heartiness. You can swap it for ground turkey or chicken for a leaner option, or even use plant-based crumbles for a vegetarian version.
Beans & Corn: Black beans and corn bring texture and sweetness. Feel free to use pinto or kidney beans instead, and frozen corn works just as well as canned—just thaw first.
Taco Seasoning: It’s the flavor star! Store-bought blends are convenient, but homemade lets you control salt and spice levels. Mix chili powder, cumin, paprika, garlic powder, and onion powder for a quick DIY option.
Tomatoes & Broth: Canned diced tomatoes with their juices give the soup good body. If you prefer, fire-roasted tomatoes add a smoky touch. Beef broth adds depth, but vegetable broth works fine for a lighter taste.
Cheese & Toppings: Shredded cheddar melts nicely on top. You can substitute with Monterey Jack or a Mexican cheese blend. Sour cream adds creaminess; Greek yogurt is a good healthier swap.
How Can I Make the Perfect Taco Soup in the Instant Pot?
The key is layering flavors and cooking just right so everything blends beautifully. Here’s how I do it:
- Sauté first: Browning the beef and softening veggies inside the pot builds a rich base. Don’t skip draining excess fat to prevent a greasy soup.
- Season thoroughly: Adding your spices during sauté ensures they bloom in the fat and stick to the meat for more flavor.
- Pressure cook carefully: Just 5 minutes on high pressure keeps veggies tender but not mushy. Use natural release for 5 minutes to prevent splatters and let flavors settle.
- Final adjustments: Always taste at the end and add salt or spices if needed. Soup can sometimes need a little extra kick!
Following these steps helps you get a comforting, balanced taco soup every time with minimal effort.
Equipment You’ll Need
- Instant Pot – it speeds up cooking and blends flavors perfectly without needing to watch the pot.
- Sauté spoon or wooden spoon – great for stirring and breaking up ground beef while browning.
- Measuring spoons – to get your taco seasoning and spices just right.
- Can opener – for opening canned beans, corn, tomatoes, and tomato sauce easily.
- Ladle – helps you serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the dish without losing protein.
- Add black olives or diced jalapeños for a bit more tang or heat.
- Stir in cooked rice or quinoa at the end for a heartier, filling meal.
- Top with different cheeses like pepper jack or queso fresco for unique flavors and creaminess.
Instant Pot Loaded Taco Soup
Ingredients You’ll Need:
- 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 corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (for topping)
- Sour cream, for topping
- Sliced green onions, for garnish
- Fresh chopped cilantro, for garnish (optional)
- Optional: tortilla chips for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 15 minutes to cook in the Instant Pot. Counting in the natural pressure release, the total time is roughly 25-30 minutes from start to finish, making it a quick and easy meal.
Step-by-Step Instructions:
1. Brown the Beef:
Set your Instant Pot to the sauté setting. Add the ground beef and cook it until it’s browned, breaking it up with a spoon as it cooks. Drain any excess fat if there’s too much.
2. Cook the Vegetables:
Add diced onion, green bell pepper, and minced garlic to the beef in the pot. Sauté everything together for about 3 to 4 minutes until the vegetables soften.
3. Add Seasonings:
Stir in the taco seasoning, ground cumin, salt, and pepper. Mix well to coat the meat and veggies evenly with the spices.
4. Add Remaining Ingredients:
Pour in the black beans, corn, diced tomatoes (including juices), tomato sauce, and beef broth. Stir everything together to combine.
5. Pressure Cook:
Turn off the sauté mode. Close and lock the lid on the Instant Pot. Set it to pressure cook (manual) on high for 5 minutes.
6. Release Pressure and Final Touches:
Once cooking is done, let the pressure release naturally for 5 minutes, then carefully do a quick release to release any remaining pressure. Open the lid carefully, stir the soup, and taste. Add more seasoning if needed.
7. Serve and Garnish:
Ladle the soup into bowls and top each with shredded cheddar cheese and a dollop of sour cream. Sprinkle on sliced green onions and fresh cilantro if you like. Serve with crunchy tortilla chips on the side, if desired.
Enjoy your warm, comforting Instant Pot Loaded Taco Soup!
Can I Use Ground Turkey Instead of Ground Beef?
Yes! Ground turkey works great as a leaner substitute. Just brown it the same way in the Instant Pot before adding the other ingredients.
Can I Make This Soup Vegetarian?
Absolutely! Skip the meat and use vegetable broth instead of beef broth. You can add extra beans or veggies like zucchini or mushrooms for more substance.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Can I Freeze Instant Pot Taco Soup?
Yes, this soup freezes well! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.