Instant Pot Beef and Bean Taco Soup Recipe

Our Instant Pot Beef and Bean Taco Soup is the perfect dinner on a busy night! This easy Instant Pot Taco Soup recipe is ready in 25 minutes, it’s a quick recipe for those busy weeknights!

If you are looking for how to make this recipe on your stove top, click here: Beef and Black Bean Taco Soup.

Ingredients needed to make Instant Pot Beef and Bean Taco Soup:

• Lean Ground Beef
• Onion
• Taco Seasoning Mix
• Corn
• Black Beans
• Diced Tomatoes
• Tomato Sauce
• Green Chiles
• Tortilla Chips
• Shredded Cheese
• Your favorite toppings of your choice

How to make Instant Pot Beef and Bean Taco Soup:

• Press the SAUTE button on the Instant Pot and let it heat up.
• Add in the ground beef and onion, cook until the meat is no longer pink.
• Drain meat if desired.
• Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilies.
• Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
• Press the MANUAL (or HIGH PRESSURE COOK) button and set cooking time for 5 minutes.
• When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure.
• Remove the lid and portion into bowls. Top with your favorite taco toppings and serve.
• Store leftover soup in an airtight container in the fridge.

Ways to change up this Easy Recipe:

1. Add Kidney beans or pinto beans
2. Add Beef Broth for a thinner soup
3. Use ground turkey instead of beef
4. For tons of flavor add bell peppers, chili powder and garlic powder

Turn this Easy Taco Soup into a Freezer Meal!

1. Cook the ground beef and onion and place in a resealable gallon-sized freezer bag or other freezer-safe container.
2. Dump in the taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilies.
3. Let the bag cool down (if still hot from the cooked ground beef).
4. Place in the freezer for up to 90 days.
5. When ready to eat, remove bag from the frozen soup (if it won’t come out, run the bag under hot water so that you can remove/peel off the frozen bag). 
6. Place the frozen chunk of soup into your Instant Pot (if it froze in a shape that won’t fit into your Instant Pot, you may need to defrost it for a few minutes or break it into pieces to make it fit).
7. Add 1/2 cup water to your Instant Pot.
8. Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
9. Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
10. When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure.
11. Serve topped with your favorite taco toppings.

Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!

We LOVE Taco Tuesday:

• Slow Cooker Citrus Pork Tacos
• Blackened Salmon Tacos
• Oven Baked Beef Tacos
• Mexican Street Corn Chicken Tacos
• Slow Cooker Taco Soup

​More Instant Pot Soups:

• Instant Pot Chicken Noodle Soup
• Creamy Chicken and Rice Soup in the Instant Pot
• The BEST Instant Pot Tortellini Soup Recipe
• Zuppa Toscana Soup (Instant Pot)
• Instant Pot Potato Soup
• Easy Instant Pot Taco Soup

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Instant Pot Ground Beef and Black Bean Taco Soup Recipe

5 from 1 vote

This dump-and-go Instant Pot Beef and Bean Taco Soup is a family favorite! Made with lean ground beef and black beans, It comes together in minutes.

ServingServing: 6

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Pressurize Time 10 minutes minutes

Total Time 25 minutes minutes

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Ingredients

• ▢ 1 pound ground beef
• ▢ 1 onion, (diced)
• ▢ 1 ounce taco seasoning, (1 store-bought packet or homemade)
• ▢ 15 ounces canned corn, (1 can; do not drain)
• ▢ 15 ounces black beans, (1 can; drained and rinsed)
• ▢ 28 ounces diced tomatoes, (do not drain)
• ▢ 8 ounces tomato sauce, (1 can)
• ▢ 4 ounces canned diced green chilies, (1 can)
• ▢ 1 bag tortilla chips, (optional topping)
• ▢ ½ cup shredded Mexican cheese, (optional topping)

Equipment

• Instant Pot

Instructions

1. Press the SAUTE button on the Instant Pot and let it heat up.
2. Add in the ground beef and onion, cook until the meat is no longer pink.
3. Drain meat if desired.
4. Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilies.
5. Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
6. Press the MANUAL (or PRESSURE COOK) button and set timer for 5 minutes.
7. When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure.
8. Remove the lid and portion into bowls. Top with your favorite taco toppings and serve.

Notes

How to turn this taco soup into a freezer meal:

• • Cook the ground beef and onion and place in a resealable gallon-sized freezer bag or other freezer-safe container.
  • Dump in the taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilies.
  • Let the bag cool down (if still hot from the cooked ground beef). Place in the freezer for up to 90 days.
  • When ready to eat, remove bag from the frozen soup (if it won’t come out, run the bag under hot water so that you can remove/peel off the frozen bag).
    Place the frozen chunk of soup into your Instant Pot (if it froze in a shape that won’t fit into your Instant Pot, you may need to defrost it for a few minutes or break it into pieces to make it fit).
  • Add 1/2 cup water to your Instant Pot.
  • Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
  • Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
  • When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure.
  • Serve topped with your favorite taco toppings.
• Favorite toppings to serve with this: cheese, tortilla chips, salsa, sour cream, guacamole, sliced green onions, etc.

Nutrition

Calories: 301 kcal · Carbohydrates: 38 g · Protein: 26 g · Fat: 5 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 47 mg · Sodium: 761 mg · Potassium: 1032 mg · Fiber: 9 g · Sugar: 7 g · Vitamin A: 788 IU · Vitamin C: 21 mg · Calcium: 83 mg · Iron: 6 mg

Cuisine: Mexican

Course: Main Course

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