Instant Pot Taco Soup Recipe

This Instant Pot Taco Soup Recipe is filled with ground beef, healthy beans, tomatoes and peppers. Such a filling and easy soup to make in the pressure cooker.

Course Soup
Cuisine Mexican
Keyword instant pot, soup
Prep Time 10 minutes
Cook Time 8 minutes
Servings 6
Calories 252 kcal


  • 1 lb ground beef
  • 1 tablespoon minced garlic
  • 2 tomatoes, sliced
  • 1 Anaheim pepper, diced
  • 1 jalapeno, diced
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 tablespoon cumin
  • 1 cup frozen corn
  • 1 white onion, diced
  • 2 teaspoons salt
  • 1 can black beans, strained
  • 1 can pinto beans, strained
  • 2 cups vegetable broth
  • 2 cups water


  1. In a instant pot, place ground beef and minced garlic. Cook on saute for 5 minutes. Toss in onions and cook for 2 more minutes.
  2. Add in all the spices and stir.
  3. Add in tomatoes, anaheim peppers, jalapeno, and corn. Top with strained pinto beans and black beans. Stir well.

  4. Add in broth and water. Place lid on pot. Set to high pressure for 8 minutes.
  5. Once the pot stops counting release the pressure valve. Serve topped with cheese or sour cream.
Nutrition Facts
Instant Pot Taco Soup Recipe
Amount Per Serving
Calories 252 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 54mg18%
Sodium 1188mg52%
Potassium 467mg13%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 3g3%
Protein 15g30%
Vitamin A 1358IU27%
Vitamin C 14mg17%
Calcium 39mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.