Taco soup in white bowl topped with sour cream and jalapeños.

Instant Pot Taco Soup

It's like tacos and soup had a baby - with the texture of chili.
Course Soup
Cuisine Mexican
Keyword taco soup, tacos
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 342kcal
Author Gary White


  • 1 lb. ground chuck
  • 1/2 cup yellow onion diced
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 16 oz. pinto beans drained
  • 4 cups chicken broth
  • 15 oz. whole kernel corn drained
  • 14.5 oz. Mexican-style stewed tomatoes
  • 10 oz. Rotel
  • 1/2 cup black olives sliced
  • 1/2 cup green olives sliced
  • 2 Tbsp. taco seasoning
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried chives
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried dill weed


  • Using sauté setting - add ground beef and onions to pot. Season with salt and pepper and cook until beef is thoroughly browned - mixing frequently. Pour into fine mesh strainer to drain and return to pot.
  • Add all remaining ingredients and mix well. Switch to manual setting for 5 minutes and close lid. Once cook time is complete - quick-release pressure.
  • Serve topped with sour cream, jalapeños, chopped avocados, and shredded cheddar cheese. And, of course, some tortilla chips on the side for dipping!


Serve with tortilla chips, shredded cheddar cheese, sour cream, and jalapeños.


Calories: 342kcal | Carbohydrates: 32g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 960mg | Potassium: 778mg | Fiber: 7g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 13.7mg | Calcium: 93mg | Iron: 4.3mg