Instant Pot Loaded Taco Soup

Instant Pot Loaded Taco Soup is a hearty, comforting bowl packed with bold taco flavors and plenty of tasty ingredients. Think seasoned ground beef, beans, corn, tomatoes, and a blend…

By Emily • September 18, 2025 • Reading time: 6 min

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Instant Pot Loaded Taco Soup is a hearty, comforting bowl packed with bold taco flavors and plenty of tasty ingredients. Think seasoned ground beef, beans, corn, tomatoes, and a blend of spices all mingling together in a rich, flavorful broth. The “loaded” part means it’s ready for all your favorite toppings like cheese, sour cream, and crunchy tortilla chips.

I love how easy this soup comes together in the Instant Pot—just add everything in, set the timer, and let it do the work while you relax. It’s one of those meals that feels like a warm hug on a busy day, and I find myself craving it again and again because it tastes fresh and homemade but takes so little effort.

My favorite way to serve this soup is with a big scoop of sour cream and a handful of crispy tortilla chips on top. It makes every spoonful feel special and gives a fun mix of creamy, crunchy, and cheesy textures. This soup always brings people to the table, and I’m pretty sure it’ll become a favorite in your house too!

How Can I Make This Instant Pot Soup Rich and Flavorful Without Overcooking?

The key is to brown the meat and sauté the aromatics first. This step builds flavor that pressure cooking alone can’t achieve.

• Use the sauté function to cook ground beef and onions until nicely browned and soft.
• Add garlic last and cook just 30 seconds so it doesn’t burn and turn bitter.
• After adding all ingredients, seal the Instant Pot and cook on high pressure for only 10 minutes — that’s enough to meld flavors without turning beans mushy.
• Use quick release to stop cooking immediately; this helps keep texture in the beans and corn.
• Always taste and adjust seasoning after cooking. The flavors might deepen, so you may need to add more salt or spices.

Equipment You’ll Need

• Instant Pot – This makes cooking fast and easy, sealing in flavors and tenderizing ingredients quickly.
• Wooden spoon or silicone spatula – Perfect for stirring and scraping without scratching your pot.
• Can opener – You’ll need this to open canned beans, tomatoes, and corn effortlessly.
• Measuring spoons – Useful for accurate spice measurements to keep the flavor balanced.
• Knife and cutting board – For dicing onions, garlic, and toppings like avocado.

Flavor Variations & Add-Ins

• Swap ground beef for ground turkey or chicken to lighten the soup while keeping protein high.
• Add diced bell peppers or jalapeños when sautéing onions for a fresh crunch and a bit of heat.
• Stir in some black olives or chopped green chiles to add extra zest and depth.
• Top your soup with Monterey Jack or pepper jack cheese instead of cheddar for a creamier, spicier finish.

Instant Pot Loaded Taco Soup

Ingredients You’ll Need:

For the Soup:

• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 (8 oz) can tomato sauce
• 1 cup beef broth (or chicken broth)
• 2 tbsp taco seasoning (store-bought or homemade)
• 1 tsp ground cumin
• ½ tsp chili powder (optional for extra heat)
• Salt and pepper to taste

For Serving & Toppings:

• 1 avocado, diced
• ½ cup shredded cheddar cheese
• Fresh cilantro, chopped
• Sour cream (optional)
• Tortilla chips (optional)

How Much Time Will You Need?

This recipe takes about 10 minutes to prep, 10 minutes to cook under pressure, plus a few minutes to release pressure and add toppings. So in about 25-30 minutes, you’ll have a delicious, warm taco soup ready to enjoy!

Step-by-Step Instructions:

1. Brown the Meat and Sauté Aromatics:

Turn on your Instant Pot’s sauté function. Add the ground beef and diced onion. Cook, stirring often, until the meat is browned and onions are soft, about 5-7 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant. If there’s extra fat, drain it out.

2. Add the Soup Ingredients:

Pour in diced tomatoes, black beans, pinto beans, corn, tomato sauce, and beef broth. Stir in taco seasoning, cumin, chili powder (if you want it spicy), and salt and pepper. Mix everything well.

3. Cook Under Pressure:

Put the lid on your Instant Pot, seal the valve, and set it to cook on manual high pressure for 10 minutes.

4. Release Pressure and Finish:

After cooking, carefully quick-release the pressure by turning the valve to venting. When it’s safe to open, stir the soup and taste it. Adjust the seasoning if needed.

5. Serve and Enjoy:

Ladle the soup into bowls. Top with shredded cheddar cheese, diced avocado, fresh cilantro, and a dollop of sour cream if you like. Serve with tortilla chips for a crunchy bite. Enjoy your cozy taco soup!