Let’s Talk About This Instant Pot Taco Soup

Okay, you know those nights when you just want something hearty, ridiculously easy, and (most important for my little crew) basically foolproof? That’s where this Instant Pot Taco Soup—my trusty standby—comes in. Got this recipe off my cousin at a backyard BBQ; she swore it saved her on a school night and, well, she wasn’t lying. I remember the first time I plopped everything in the pot, feet up, soup bubbling away and me feeling like I totally had life handled. Spoiler: I absolutely did not have life handled, but at least dinner was safe! Oh, and if you hear a crash mid-recipe, that’s probably just the cat chasing who-knows-what behind the fridge—ignore her, the soup doesn’t mind a tiny chaos.

Why I Keep Making This Soup (and My Family Demands It)

I make this when I’m way too tired to even think about prepping multiple pans. My family goes nuts for the melty cheese on top (sometimes I add way too much, oops). And honestly, this recipe is so forgiving. Forgot an ingredient? Sneak in something else. My husband once dumped in leftover roast chicken—worked surprisingly well. Oh, and if you’ve ever had kids whine about ‘spicy stuff’, this one gets enthusiastically two gravy-smeared thumbs up from my youngest, as long as I dial back the chili powder. My only beef? I wish it made more, because someone (not naming names) always grabs seconds before I get there.

What You’ll Need (Plus a Few Options)

1 pound ground beef (or ground turkey when I’m feeling virtuous, or vegetarian crumbles work too—no judgment)
1 small onion, chopped (when I can’t be bothered, a handful of frozen diced onion is fine)
2-3 cloves garlic, minced (powder in a pinch; grandma swore by fresh, but I slack sometimes)
1 bell pepper, any color, chopped (or a couple jalapeños if you like, but be careful, those things sneak up on you!)
1 can (15 oz) black beans, rinsed (pinto or kidney beans are fine too)
1 can (15 oz) corn, drained (frozen corn? Sure. I’ve even used creamed corn—don’t ask.)
1 can (15 oz) diced tomatoes, with juices
1 can (15 oz) tomato sauce
1 package taco seasoning (or make your own: chili powder, cumin, paprika, salt, etc.—I usually wing it)
2 cups chicken or veggie broth (water works if the cupboard’s bare—just add a bit more salt)
Salt & pepper, to taste
Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips, avocado, hot sauce (the more, the merrier)

How I Throw It All Together

Switch your Instant Pot to sauté mode—dump in the ground beef and onion. Stir now and then, break up the bits. This is the start where I usually answer emails or chase after that rogue cat.
Toss in garlic and bell pepper. Wait till the beef isn’t pink; don’t freak out if there’s some liquid, it’ll sort itself out.
Next, add in the taco seasoning and give everything a good stir. (Side note: I always sneak a taste now, just to check the spice, and maybe to nibble the beef a bit. Perks of being the cook.)
Dump in beans, corn, diced tomatoes, tomato sauce, and the broth. Stir—yep, it looks like a hot mess. Don’t worry, trust the process.
Turn off sauté, put the lid on, make sure it’s set to sealing (
I once forgot this—don’t do that!). Set to manual or pressure cook on high for 8 minutes.
Now, time for a quick digression: I tried reading a short story during the pressure cycle once. Never finished it. Soup finished first. So yeah, it’s fast.
Let the pressure release naturally for 5-10 minutes (or until you remember it, to be honest), then carefully vent any remaining pressure.
Give it a good stir, taste for salt or heat—maybe add hot sauce if you’re brave. Serve with whatever toppings you crave!

Random Notes From the Trenches

If the soup is just a bit too thick, I splash in more broth. But if it feels like soup with attitude—that’s the sweet spot.
Once, I tried this with leftover taco fillings (even some chopped lettuce, which… was not a good idea. Don’t do that, wilted lettuce is grim.)
Pretty sure this tastes better the next day, after the flavors have a chance to mingle. But the leftovers disappear suspiciously fast here.
Totally works as a dip with chips, too, not just as a soup. Treat yourself!

Wild Experiments and Variations (No Judging!)

Swap out beef for rotisserie chicken if you’re in a wild hurry; actually, I think I like this even better.
Add a can of green chilies—extra kick, but only sometimes do my kids notice (and complain).
Tried using quinoa instead of beans. It… was interesting? Not doing that again soon.
Vegetarian version: skip meat, double the beans. Not bad, really, especially with a splash of lime juice at the end.

About the Equipment (and When I Don’t Have Everything)

Honestly, Instant Pot is the superstar—but once my IP was doing overtime with yogurt (long story), so I used a big ol’ Dutch oven on the stove. Just simmer, covered, for about half an hour. Turns out fine! Also, if you’re new to Instant Pots, this beginner’s guide might save you a headache (wish I’d found it earlier).

How I (Try To) Store It

Supposedly keeps in the fridge for three days, but honestly, in my house, it’s maybe a day before someone nabs it for lunch. If you want to freeze it (good luck hiding it!), just cool, then stash in freezer-safe containers. It reheats totally fine, but sometimes I feel like the veggies texture changes a little—not a dealbreaker though.

How We Serve It At My Place

We always do a build-your-own-topping bar; sometimes, I’ll just stick the pot in the middle of the table, ladle, chips, piles of cheese, everyone dives in. One time, added pickled jalapeños on a dare—now it’s a tradition. Oh! And sometimes a side of cornbread if I’m feeling especially kind.

If I Could Give Past-Me Some Soup Wisdom (Pro Tips, Kinda)

Don’t rush the pressure release. I did once. Ended up with soup sprayed all over my cupboards (not fun to clean!)
Add toppings after the soup cools a bit, unless you like wilted cilantro and gloppy cheese. Actually, some people do…
If the sauté brings too much burn on the bottom, scrape it with a wooden spoon before pressure cooking. Live and learn, right?

FAQ (You Ask, I Spill)

Can I make this without an Instant Pot? Oh, for sure. Stovetop works—just brown the beef, add the stuff, simmer for half an hour or so.
It came out super thick—did I mess up? Nah, just add another splash of broth or water, give it a stir. You probably measured just fine!
What do I do if it’s too spicy? Stir in a spoonful of sour cream or yogurt. Or maybe just bribe your taste buds with extra chips; works for me.
Do I have to use taco seasoning packets? I mean, they’re fast, but homemade is nice. Take a peek at this easy recipe if you want to mix your own.
Can I double the recipe? Yep, long as your Instant Pot isn’t tiny. Just don’t fill past the max line (ask me how I know… actually, don’t).