This Instant Pot Taco Soup is packed with kidney beans, corn, and fire-roasted tomatoes. Make a double batch and have soup to fill your belly all week! And it's gluten free!

This Instant Pot Taco Soup is packed with kidney beans, corn, fire-roasted diced tomatoes, and taco seasoning. I use a shortcut by adding Frontera Beef Taco Sauce. I love this stuff and use it weekly on my tacos because it is packed with flavor but no added fillers like some taco seasonings have.
If you love Instant Pot Soups try my delicious Chicken Tortilla Soup.
Ingredients
The ingredients are so simple you probably already have what you need in the pantry. I always stock fire roasted tomatoes because they bring such a delicious smokey flavor to all my dishes.

- Ground Beef: I usually buy ground beef that contains less fat which is why I don't suggest draining the meat. If you use a high-fat ground beef you may want to drain it and then put it back in the Instant Pot.
- Corn: I LOVE Trader Joe's Roasted Corn for extra flavor. I think Bird's Eye has a version of this too or you can use regular canned corn.
- Fire Roasted Tomatoes: You must try this. It adds so much smokey flavor! These tomatoes have been charred over an open flame then chopped and canned. You can see the yummy blackened flecks on the tomatoes.
- Onion: A small or medium onion works here.
- Red Kidney Beans: I have also used cannellini beans here and they work great. Be sure to drain and rinse the beans to remove the extra salt.
- Beef Broth: I usually use low sodium but did not have any in the house.
- Frontera Beef Taco Sauce: I love this stuff. If you don't have these try any taco sauce or premade taco seasoning you have in the pantry.
- Toppings: Cheese, Avocado, Sour Cream, Tortilla Chips
See recipe card for quantities.
Instructions
- Turn the instant pot to saute and cook onions and beef until beef is no longer pink.
- Add the corn, beans, tomatoes, beef broth, and taco sauce. Add salt and pepper and stir.
- Close the lid and turn the instant pot to seal. Set the manual timer for 10 minutes and start.
- When complete let the pot sit alone for about 10 minutes then do a quick release. Be sure to handle the knob with a dish towel or the steam could burn you.
- Top with tortilla chips, cheese, sour cream, diced onions or peppers, and avocado.
Substitutions
- Gluten Free: This recipe is gluten free as written but make sure you use gluten free beef broth. Also, you will have to be sure to use gluten free toppings.
- Dairy Free: This recipe is dairy-free as written but not including the toppings.
- Vegetarian: This can easily be made vegetarian by omitting the meat adding more beans, and using vegetable broth.
Variations
- Crock Pot Taco Soup - Brown ground beef on the stove then add the cooked ground beef and remaining ingredients to the slow cooker. Cook on low for 4-6 hours then serve with your favorite toppings.
- Chicken Taco Soup - I have made this using ground chicken and it is delicious.
- Kid-friendly - add crushed potato chips (ketchup chips!)
- Vegetarian - Omit the ground beef and add an extra can of beans. When I do this, I like to use different types of beans like cannellini or garbanzo.
Instant Pot
I love my Instant Pot and we use it at least once a week. I have this one from Amazon. I love how easy it is to use and clean.
Storage
If you plan to eat it in the next few days just store it in the refrigerator for three to four days. Reheat in the microwave.
If you make a big batch you can freeze your leftovers. First, let the soup cool. Then, label a ziptop bag with the name and date. Place the bag into a big bowl and pour the soup into the bag. Place flat in the freezer. When you are ready to eat it, simply put it in the fridge in the morning then when you get home, warm it gently in a pot on the stove. The soup should be good for three months.
What to Serve with Taco Soup
- crusty bread, rolls or cornbread - gluten free, of course!
- tortilla chips
- cheese quesadillas
- crackers
- simple salad
Top tip
This makes a great meal for entertaining. I like to serve it with a toppings bar and people load their bowls up! I use different types of cheese, diced red onions, diced green onions, sour cream, avocado, lime slices, tortilla chips and fritos. All the yummies!
Related
Looking for other recipes like this? Try these:
Instant Pot Taco Soup
Equipment
- Instant Pot
Ingredients
- 2 lbs grass fed ground beef
- 1 onion, diced
- 1 14 oz can of corn, drained (frozen works too)
- 1 14 oz can of red kidney beans, drained and rinsed
- 1 28 oz can of fire-roasted diced tomatoes
- 2 14 oz cans of beef broth (gluten free)
- 2 tablespoon Frontera Beef Taco Sauce (or more to taste)
Instructions
- Turn instant pot to saute and cook onions and beef until it is no longer pink.
- Add corn, beans, tomatoes, beans, beef broth and taco sauce. Add salt and pepper and stir.
- Close lid and turn instant pot to sealed. Set manual timer for 10 min. and start.
- When complete let the pot sit alone for about 10 minutes then do a quick release. Be sure to handle knob with a dish towel or the steam could burn you.
- Top with tortilla chips, cheese, sour cream, diced onions or peppers and avocado.
sherry brubaker says
I am in a committed relationship with my Instant Pot. So excited about this recipe, I love tacos and soup... combined?! EVEN BETTER!
Karen Kelly says
Ha, ha I love mine too!
Irina says
I am going to make this filling soup tomorrow while waiting for my guys from skiing. I was looking for some comfort food to make and found your recipe. LOVE it!
Karen Kelly says
i hope they love it after their ski day!
Jordin says
This soup is to die for! Super easy to make, and oh so delicious! Full of all the good stuff that everyone loves!
Danielle says
I'm always looking for new Instant Pot recipes. I love that this is naturally gluten free and freezes well!!!
SHANIKA says
This Soup looks so flavorful! I'm loving the chunks of meat and beans! Oh my!
Alisha Rodrigues says
I've never tried a taco soup but this one is tempting me to make one immediately. Looks absolutely flavorful and delicious.