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Intsant Pot Beef and Bean Taco Soup with chips and cheese
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5 from 1 vote

Instant Pot Ground Beef and Black Bean Taco Soup Recipe

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.
Prep Time5 minutes
Cook Time10 minutes
Pressurize Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Affordable Soup Recipe, Best Soup Recipe, Ground Beef, Healthy Dinner, Instant Pot, instant pot ground beef recipe
Servings: 6
Calories: 301kcal

Equipment

  • Instant Pot (or Pressure Cooker)

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)

Instructions

  • 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 PRESSURE COOK) button and set timer 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.

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