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overhead shot of Instant Pot taco soup

Instant Pot Taco Soup

Instant Pot Taco Soup is a hearty soup filled with good-for-you protein and veggies. You’ll be making this fast, one-pot wonder again and again! Freezing instructions included.

Yield: 6 servings 1x
Prep: 15 minutesCook: 7 minutesTotal: 40 minutes


  • 1 tablespoons avocado oil or olive oil
  • 1/2 large yellow onion, diced
  • Salt and pepper
  • 1 pound lean ground beef (sub: ground chicken or turkey) (where to find meat you can trust)
  • 2 cloves garlic, minced
  • 34 tablespoons taco seasoning (or 1 store-bought packet)
  • 1 (15 oz) can petite diced tomatoes, juices and all (Tip: Use fire-roasted tomatoes for more flavor.)
  • 1 (4 oz) can diced green chilis, juices and all
  • 1 (11 oz) can shoepeg white corn, drained (sub: yellow corn)
  • 1 (15 oz) can black beans, drained and rinsed (sub: pinto beans)
  • 2 cups chicken broth
  • 1/2 cup mild salsa (use medium if you like spice!)
  • Juice of 1 lime, plus more lime wedges for serving if desired
  • Optional Toppings: Shredded cheese, crushed tortilla chips, diced avocado, salsa, sour cream or plain Greek yogurt, diced red onion, sliced green onions

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Make It Now:

  1. Set the Instant Pot to “Sauté.” Add the oil and heat until shimmery. Add the onions and cook, stirring, for about 3-4 minutes, seasoning lightly with salt and pepper while they cook.
  2. Add in ground beef and garlic and cook, stirring and breaking up the meat as it cooks, until the meat is cooked through (5-7 minutes.) Press cancel. Drain the grease from the meat.
  3. Stir in the taco seasoning, diced tomatoes (juices and all), chilis, corn, beans, broth, and salsa to the Instant Pot and stir. Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure.
  4. Add in juice of 1 lime and stir. Serve warm with your favorite Tex Mex toppings.

Freeze For Later:

Option 1 (Before Cooking): Follow Steps 1-2. To a gallon-sized freezer bag or container, add the taco seasoning, diced tomatoes, green chilis, corn, beans, broth, salsa, and the meat/onion mixture (once it has cooled down a bit). Seal tightly, squeezing out excess air, and freeze inside a bowl that’s about the same circumference as the Instant Pot. Remove bowl once it’s frozen.

Option 2 (After Cooking): Follow all of the cooking instructions in the recipe. Let the soup cool and then freeze in airtight freezer containers.

Prepare From Frozen:

Option 1 (Before Cooking): Run the bag of soup under water until the frozen meal loosens up. Set Instant Pot to Saute setting. Dump the frozen soup in the pot and saute for about 5 minutes. Lock and seal the lid. Cook at high pressure for 12-17 minutes with a quick release. Follow Step 4.

Option 2 (After Cooking): Let soup thaw completely. Then just warm up in the microwave, on the stove on low, or in the slow cooker on low, until warmed through.


Crock Pot Version: Use our Crock Pot Taco Soup recipe to whip this up in the slow cooker. It cooks all day while you’re at work.

Stovetop Version: Try our similar big-batch Mexican Soup recipe.

Gluten-Free and Dairy-Free Tips: This soup is naturally gluten-free, if you make sure to buy taco seasoning that’s labeled gluten-free or if you make your own. It’s also dairy-free, as long as you omit cheese and sour cream as a topping.

Where We Get Our Ground Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves. Read my honest ButcherBox review.

Woman holding a ButcherBox box

© Author: Rachel Tiemeyer
Cuisine: Mexican Method: Instant Pot