This Instant Pot Taco Soup is creamy, cheesy, and packed with beef, beans, and veggies! This cozy soup is all of your favorite taco flavors in a bowl!
I particularly love this taco soup, because it’s quick, easy, and makes enough to feed a crowd. Top with all your favorite taco fixin’s and this recipe is sure to be a family favorite.
One of the best parts of taco soup is it’s so easily customizable! Literally any of your favorite taco ingredients will work!
- Olive Oil – used to sauté the beef and onions.
- Ground Beef – use extra lean ground beef to keep the soup a bit lighter, but any ground beef (or even ground turkey/chicken) will work.
- Beef Broth – a flavorful base for the soup. Feel free to use chicken or veggie broth if preferred.
- Yellow Onion, Green Bell Pepper, and Red Bell Pepper – the classic fajita veggie blend which is perfect for taco soup! Adds color, texture, and tons of nutrients.
- Enchilada Sauce – thins out the soup with the help of the beef broth. The addition of the enchilada sauce adds a classic “taco flavor” that’s a little sweet and a little spicy. Use mild, medium, or hot!
- Diced Tomatoes and Rotel Tomatoes with Green Chiles – make sure you don’t drain the tomatoes. The liquid acts as part of the broth.
- Taco Seasoning, Dry Ranch Seasoning Mix, and Salt – gives the soup additional taco flavor and creaminess. Use store-bought taco seasoning or whip up a homemade taco seasoning.
- Pinto Beans and Black Beans – I love using both of these because pinto beans add a creamier, softer flavor while black beans are more earthy. Feel free to just use one or the other if preferred.
- Corn – adds color, a touch of sweetness, and a little pop of texture.
- Cheddar Cheese – melted into the taco soup for a delicious, rich, sharp, cheesy flavor and ooey-gooey texture.
- Heavy Cream – gives the soup a perfectly creamy texture.
- Fritos, Tortilla Chips, Sour Cream, Feta Cheese, and Cilantro – for serving, if desired!
How to make
This easy and delicious instant pot dinner takes just 20 minutes to prep!
- Hit SAUTE on your instant pot then, once it reads “HOT”, add in oil, beef, and onions. Cook until the meat is no longer pink, then turn the instant pot off and drain the grease.
- Add in broth, enchilada sauce, peppers, tomatoes, Rotel, seasonings, and salt then stir to combine. Cover, lock the lid, and cook on high pressure for 8 minutes.
- Quick release, remove the lid, stir in beans, corn, cheese, and heavy cream until the cheese has melted, then serve and enjoy!
How to thicken
Taco soup is already pretty darn thick but if you prefer it even thicker you have a couple of options:
- Use less liquid. Either drain the canned tomatoes or use slightly less beef broth and/or heavy cream.
- Add more beans and corn. These will help soak up some of the liquid.
- Simmer it. Hit SAUTE on the Instant Pot and let it simmer until thickened.
- Add cornmeal or a cornstarch slurry. Whisk together 2 tablespoons cornmeal or cornstarch with 2-4 tablespoons water, mix into the soup, then simmer until thickened.
- Spice it up. Give the soup a spicy kick of heat by adding some sliced jalapeños, cayenne, or red pepper flakes.
- Use other cheeses. I love the cheddar cheese but a Mexican blend would also be delicious.
- Make it creamier. This soup is already pretty creamy but if you like it even creamier try mixing some sour cream directly into the soup.
- Use another meat. Ground turkey or chicken are also delicious.
- Swap the beans. Use all black beans or all pinto beans or use another type of bean entirely. Red beans, kidney beans, or garbanzo beans would also work.
What to serve with taco soup
I love serving this taco soup with all my favorite taco fixings and additional sides:
- Chips and Salsa/Guacamole
- Green Salad topped with Chili Lime Vinaigrette
- Coconut Lime Rice
- Mexican Sweet Potato Cheese Fries
How to store
Leftover taco soup will last in an airtight container in the fridge for 4-5 days or in the freezer for 3-4 months.
To reheat, thaw in the fridge if frozen then heat on the stove or in the microwave until warmed through. Add a splash of broth to thin if necessary.
Instant Pot Taco Soup
Equipment for this recipe
- 1 tablespoon extra virgin olive oil
- 1 pound extra lean ground beef
- 1 yellow onion diced
- 2 cups beef broth
- 1 (10 oz) can enchilada sauce
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 (15 oz) can diced tomatoes drained
- 1 (10 oz) can rotel tomatoes with green chiles drained
- 2 (1 oz) packets dry ranch seasoning mix
- 2 (1 oz) packets taco seasoning
- 1/2 teaspoon salt more or less to taste
- 1 (15 oz) can pinto beans drained
- 1 (15 oz) can black beans drained
- 1 (15 oz) can corn drained
- 1 (8 oz) block cheddar cheese shredded
- 1 cup heavy cream
- Fritos, tortilla chips, sour cream, feta cheese, cilantro, extra cheese, etc. for topping
- Hit the SAUTE on your 6 quart Instant Pot.
- Once it reads "HOT", add in oil, beef, and onions.
- Cook, breaking up the beef as you go, until the meat is no longer pink.
- Turn Instant Pot off, then drain grease.
- Pour in broth, scrapping up any brown bits from the bottom .
- Add in enchilada sauce, peppers, tomatoes, rotel, seasoning mixes, and salt.
- Stir to combine. Be sure there’s nothing stuck to the bottom to avoid a BURN reading.
- Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
- Cook on HIGH pressure for 8 minutes.
- Once the Instant Pot beeps to signify it's done, flip the valve to "venting" for a quick release.
- Stir in beans, corn, cheese, and heavy cream until the cheese has melted.
- Taste and re-season, if necessary.
- Serve with optional toppings and enjoy!
*Note: Nutrition information is estimated and varies based on products used.