The Easiest Instant Pot Taco Soup Ever!

Are you a fan of soup no matter what time of the year it is? For me it has to be cold! That’s why when we had one our first serious cold snap the other day here in Texas I was excited! That meant I could make soup…finally!  I chose to make the Easiest Instant Pot Taco Soup ever!

Potato soup will always be my favorite soup. You know the kind with lots of butter, diced potatoes, and ground meat covered in black pepper. I wanted something different though, and this easy Instant Pot Taco Soup did not disappoint. It was made in my Instant Pot , and ranks high on my list of favorite soups. It’s delicious, easy, and tastes just like a taco! How can you go wrong with that? Let me just say you can’t! Taco soup is delicious and this recipe is full of flavor and zing!

Taco soup in general uses ground meat, taco seasoning, tomatoes, cream, beans, and corn. What your soup uses is purely based on your preferences and the flavors you are going for. When making this Easy Instant Pot Taco Soup I wanted the perfect blend of spice and creaminess. This was easier said than done, but I believe the flavors in this soup are amazing. Here’s how to make the Easiest Instant Pot Taco Soup Ever. 

Here are the ingredients you will need: 

• 1 lb of ground beef
• 2 cups of unsalted beef broth
• 1 cup mild cheddar cheese
• 1 cup heavy whipping cream
• ¼ cup mild taco sauce
• 1 package taco seasoning
• 2 cans of Rotel
• 15 oz can black beans
• 15 oz can corn drained
• 8 oz cream cheese softened and cut into cubs
• 1 onion chopped 
• 1 bell pepper chopped
• 2 garlic cloves minced
• Salt to taste

Toppings: 

• Shredded cheese
• Sour Cream
• Cilantro
• Jalapeno

Instructions: 

1. Set Instant Pot to saute!
2. Cook the ground beef for 5-8 minutes or until no longer pink. 
3. Add chopped onions, chopped bell pepper, and minced garlic cook for an additional minute. Press the cancel button. 
4. Transfer the meat to a strainer and drain the fat. Trust me, don’t skip this step! Return the meat and onion mix to the Instant Pot. 
5. Add taco seasoning, taco sauce, bell pepper, beef broth and mix. 
6. Add the Rotel to the Instant Pot. Don’t mix it!
7. Place the lid on the Instant Pot, set to seal and Pressure cook for 3 minutes on high. 
8. Once the cooker is done let it natural release for 10-15 minutes.  (This means let the pressure release from the pot by itself. ) If the pressure isn’t released naturally by 15 minutes , you can quick release the pressure at this time.
9. Add cream cheese and mix until the cheese is mostly melted. 
10. Add ½ cup shredded cheese and mix. Repeat with the other ½ cup of cheese and mix. 
11. Add the heavy whipping cream, black beans, and corn, and stir. 
12. Season with salt if you prefer. 
13. Serve with your favorite toppings, crackers, chips, or tortillas. I tried with tortillas and it was amazing!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 13 minutes mins

Course Soup

Cuisine American

Equipment

• Instant Pot

Ingredients

  

• 1 lb of ground beef
• 2 cups of unsalted beef broth
• 1 cup mild cheddar cheese
• 1 cup heavy whipping cream
• ¼ cup mild taco sauce
• 1 package taco seasoning
• 2 cans of Rotel
• 15 oz can black beans
• 15 oz can corn drained
• 8 oz cream cheese softened and cut into cubs
• 1 onion chopped
• 1 bell pepper chopped
• 2 garlic cloves minced
• Salt to taste

Instructions

 

• Set Instant Pot to saute!
• Cook the ground beef for 5-8 minutes or until no longer pink.
• Add chopped onions and minced garlic cook for an additional minute. Press the cancel button.
• Transfer the meat to a strainer and drain the fat. Trust me, don’t skip this step! Return the meat and onion mix to the Instant Pot.
• Add taco seasoning, taco sauce, bell pepper, beef broth and mix.
• Add the Rotel to the Instant Pot. Don’t mix it!
• Place the lid on the Instant Pot, set to seal and Pressure cook for 3 minutes on high.
• Once the cooker is done let it natural release for 10-15 minutes. (This means let the pressure release from the pot by itself. ) If the pressure isn’t released naturally by 15 minutes , you can quick release the pressure at this time.
• Add cream cheese and mix until the cheese is mostly melted.
• Add ½ cup shredded cheese and mix. Repeat with the other ½ cup of cheese and mix.
• Add the heavy whipping cream, black beans, and corn, and stir.
• Season with salt if you prefer.
• Serve with your favorite toppings, crackers, chips, or tortillas. I tried with tortillas and it was amazing!

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