Go Back
+ servings

Instant Pot Taco Soup

Warm and full of flavor this Instant Pot Taco Soup will become a family favorite.
Print Pin
Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: instant pot taco soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 284kcal
Author: Karen Kelly


  • Instant Pot


  • 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)


  • Turn instant pot to saute and cook onions and beef. When beef is cooked drain the fat and return to instant pot.
  • 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.


Nutrition facts do not include toppings.


Calories: 284kcal | Carbohydrates: 2g | Protein: 32g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 640mg | Potassium: 590mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 31mg | Iron: 4mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.