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Home » Course » Dinner » Instant Pot Taco Soup

Published: Aug 14, 2021 · Modified: Sep 28, 2022 by Veronika's Kitchen * This post may contain affiliate links

Instant Pot Taco Soup

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Instant Pot Taco Soup recipe is a healthy and comforting one pot meal that is packed with ground turkey, beans, and topped with your favorite toppings!

Taco Soup, topped with sour cream, avocado, and cilantro, in a white bowl.

I love making simple recipes that don’t require much effort, like this delicious Instant Pot Taco Soup! It’s very easy to prep, had lots of flavors, and everything is prepared in one pot!

This will be a great meal when you are craving something comforting but want to stay healthy. It’s packed with ground turkey, black and pinto beans, corn, and crushed tomatoes. The spices blend makes all the difference and make this soup taste flavorful and aromatic.

The base of this recipe is similar to Turkey Taco Skillet and the filling of Taco Zucchini Boats. But I added more liquids to make it in a soup form, that’s perfect for colder cozy days.

And if you love soups, you also should love these recipes:

  • Pasta e Fagioli Soup
  • Instant Pot Lentil Soup
  • White Bean Soup Recipe
  • Instant Pot Italian Wedding Soup
  • Beef Borscht Recipe
  • Instant Pot Beef Barley Soup
  • Chili Soup
  • Carrot and Lentil Soup
Taco Soup, topped with sour cream, avocado, and cilantro, in a white bowl.

Why you will love this recipe

  • Easy to make. There is nothing better than one pot meals! Plus, you can make it in half the time using a pressure cooker!
  • Pantry ingredients. You can find most of the ingredients from this recipe in your pantry! It’s very convenient when you don’t feel like doing food shopping.
  • Delicious. This soup has layers of flavors from the spices, canned tomatoes, and vegetables.
Ingredients for Instant Pot Taco Soup.

How to make it

Press the Sauté button on Instant Pot, add 2 tbsp olive oil and 1 chopped onion. Cook for about 5-7 minutes or until the onion is translucent and caramelized.

Process photos of searing chopped onion in Pressure Cooker.

Add diced red bell pepper and cook for another 4-5 minutes, until it’s softened.

Process photos of searing onions and red bell pepper in pressure cooker.

Then add 1 pound ground turkey, break it into smaller pieces and cook until it’s cooked through.

Process photos of cooking grounf turkey with vegetables in a pressure cooker.

After that, add the seasoning (2 tbsp chili powder, 1 tsp paprika, ½ tsp dried oregano, ½ tsp onion powder, ½ tsp garlic powder, and 1 tsp salt). Then turn off the pot.

Process photos of adding spices to taco soup.

Then add drained and rinsed 15 oz black beans and 15 oz pinto beans, 15 oz crushed tomatoes, 8 oz tomatoes sauce, 4 cups chicken stock, and 2 cups water. Stir everything.

Process photos of adding ingredients to a taco soup in a pressure cooker.

Cover with the lid and make sure that the valve is sealed. Cook on manual high pressure for 15 minutes. When done, do 10 minutes natural pressure release.

Process photos of stirring ingredients for soup in a pressure cooker.

Open the lid, stir, and press the Sauté button again. Bring to boil, add 1 cup frozen corn, and cook for 5 minutes.

Serve with your favorite toppings.

Process photos of adding sorn to a soup in a pressure cooker.

Favorite topping to serve this soup

  • Shredded sharp cheddar cheese
  • Sour cream
  • Avocado
  • Pickled jalapenos
  • Hot sauce
  • Corn chips or tortilla chips
  • Cilantro

Tips for best results

  • Turkey. I always like to use dark meat turkey, as it has more flavor.
  • Tomatoes. Try to use Fire-Roasted Crushed Tomatoes. They have a beautiful smoky flavor and aroma.
  • Chicken Stock. You can use a store-bought chicken broth or Homemade Chicken Stock.
Taco Soup, topped with sour cream, avocado, and cilantro, in a white bowl.

Options and Variations

This recipe is very customizable and you can add or substitute the ingredients. Here are a few of my ideas:

  • Meat. While I prefer to use ground turkey, you can switch it to ground beef to chicken.
  • Vegetables. I often like to add some chopped red bell pepper, chili, and jalapenos to this recipe.
  • Broth. If you decide to use ground beef in this meal, beef broth will be a great substitution to the chicken stock. You also can use vegetable stock to make this soup healthier.
  • Beans. Black and pinto beans are my favorite in this soup. If you don’t have them on hands, you can use other varieties, like kidney, cannellini, navy, or great northern beans.

Frequently Asked Questions

How to store?

This soup stays fresh in the refrigerator for up to a week. Plus, it gets even more tasty on the 2nd and 3rd days, as all the flavors bind together!

Can I freeze it?

Yes! This Taco Soup freezes very well! When it’s completely cooled off, transfer it to air-tight container or a freezer-safe zip-lock bag and freeze for up to 3 months. To defrost, put it in the fridge overnight, and then reheat in a pot or microwave.

Can I cook this soup on the stove?

Yes. If you don’t have a pressure cooker, you can make this recipe in a regular pot or a Dutch oven. All the steps will be the same, except instead of cooking it on manual high pressure in an Instant Pot, you can cook it for 30 minutes in the pot with the lid on.

Taco Soup, topped with sour cream, avocado, and cilantro, in a white bowl.

More Comfort Meal Recipes:

  • Turkey Zucchini Meatballs
  • Tortellini in Tomato Sauce
  • Easy Chicken Stew Recipe
  • Instant Pot BBQ Ribs
  • Easy Spaghetti Bolognese Recipe
  • Easy Shepherd’s Pie Recipe
  • Broccoli Chicken Rice Casserole
  • Instant Pot Beef Stew Recipe
  • Classic Chicken Parmesan Recipe
  • Chicken Broccoli Ziti
  • Old Fashioned Goulash Recipe
  • Instant Pot Lamb Shanks
Taco Soup, topped with sour cream, avocado, and cilantro, in a white bowl.
Print Recipe
5 from 10 votes

Instant Pot Taco Soup

Instant Pot Taco Soup recipe is a healthy and comforting one pot meal that is packed with ground turkey, beans, and topped with your favorite toppings!
Prep Time20 mins
Cook Time15 mins
Total Time1 hr
Course: Dinner, Main Course, Soup
Cuisine: Mexican
Servings: 6 people
Calories: 459kcal
Author: Veronika’s Kitchen

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 red bell pepper diced
  • 1 pound ground turkey
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 15 ounces black beans drained and rinsed
  • 15 ounces pinto beans drained and rinsed
  • 15 ounces crushed tomatoes
  • 8 ounces tomato sauce
  • 4 cups chicken stock
  • 2 cups water
  • 1 cup corn frozen or canned

Instructions

  • Press the Sauté button on Instant Pot, add 2 tbsp olive oil and 1 chopped onion. Cook for about 5-7 minutes or until the onion is translucent and caramelized.
  • Add diced red bell pepper and cook for another 4-5 minutes, until it’s softened.
  • Add 1 pound ground turkey, break it into smaller pieces and cook until it’s cooked through.
  • Add the seasoning (2 tbsp chili powder, 1 tsp paprika, ½ tsp dried oregano, ½ tsp onion powder, ½ tsp garlic powder, and 1 tsp salt). Then turn off the pot.
  • Then add drained and rinsed 15 oz black beans and 15 oz pinto beans, 15 oz crushed tomatoes, 8 oz tomatoes sauce, 4 cups chicken stock, and 2 cups water. Stir everything.
  • Cover with the lid and make sure that the valve is sealed. Cook on manual high pressure for 15 minutes. When done, do 10 minutes natural pressure release.
  • Open the lid, stir, and press the Sauté button again. Bring to boil, add 1 cup frozen corn, and cook for 5 minutes.
  • Serve with your favorite toppings.

Notes

Favorite topping to serve this soup
  • Shredded sharp cheddar cheese
  • Sour cream
  • Avocado
  • Pickled jalapenos
  • Hot sauce
  • Corn chips or tortilla chips
  • Cilantro
Tips for best results
  • I always like to use dark meat turkey, as it has more flavor.
  • Try to use Fire-Roasted Crushed Tomatoes. They have a beautiful smoky flavor and aroma.
  • Chicken Stock. You can use a store-bought chicken broth or Homemade Chicken Stock.
  • How to store. This soup stays fresh in the refrigerator for up to a week. Plus, it gets even more tasty on the 2nd and 3rd days, as all the flavors bind together!
  • How to freeze. This Taco Soup freezes very well! When it’s completely cooled off, transfer it to air-tight container or a freezer-safe zip-lock bag and freeze for up to 3 months. To defrost, put it in the fridge overnight, and then reheat in a pot or microwave.

Nutrition

Calories: 459kcal | Carbohydrates: 58g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 998mg | Potassium: 1475mg | Fiber: 17g | Sugar: 11g | Vitamin A: 1991IU | Vitamin C: 38mg | Calcium: 110mg | Iron: 6mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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Reader Interactions

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    Recipe Rating




  1. Adriana says

    August 20, 2021 at 3:22 am

    5 stars
    What a gorgeous soup. I truly love the Instant Pot. You can make so many tasty dishes like this soup—I love that it is packed with flavor and yummy ingredients.

    Reply
  2. Sharon says

    August 19, 2021 at 9:42 pm

    5 stars
    I have a feeling this taco soup is going to get me through the colder months. It’s SO delicious and the broth is amazing.

    Reply
  3. Lauren Michael Harris says

    August 19, 2021 at 8:57 am

    5 stars
    Such a good taco soup. The Instant Pot made it super easy and the whole family loved it!

    Reply
  4. Liz says

    August 19, 2021 at 7:09 am

    5 stars
    Taco soups are the best, and then to make in the instant pot – even better!

    Reply
  5. Elaine says

    August 18, 2021 at 12:55 pm

    5 stars
    I can never say enough how much I love taco soups. There is so much flavor to it, and it is such a fail-proof meal to make!

    Reply
  6. Maren says

    August 18, 2021 at 9:42 am

    I made this soup for my toddler and she absolutely loved it! It’s her new favorite dinner.

    Reply
  7. Kayla DiMaggio says

    August 17, 2021 at 12:43 pm

    5 stars
    This instant pot taco soup was so delicious! I love those sit it and forget it meals! My whole family loved it!

    Reply
  8. Chef Dennis says

    August 16, 2021 at 8:25 pm

    5 stars
    This tastes really good! It will be perfect for our family dinner soon. My sons will love this.

    Reply
  9. Natalia says

    August 16, 2021 at 4:06 pm

    5 stars
    This soup looks irresistible and so flavorful! I cannot wait to try it! I love the idea of mixing so many healthy ingredients. Thanks for sharing such a delicious recipe!

    Reply
  10. Gloria says

    August 16, 2021 at 1:34 pm

    5 stars
    Comfort food season is just around the corner. This is what we need on a chilly day. Perfect for batch cooking too.

    Reply
  11. Jenny says

    August 16, 2021 at 10:50 am

    5 stars
    I tried this recipe, and I just had to come back to comment. My family loved this taco soup! Delicious and easy. I added the jalapenos and some greek yogurt instead of sour cream, and my husband added his precious hot sauce. It was terrific! It goes into our recipe collection. Thank you so much for sharing it.

    Reply

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