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I think I might be the last food blogger on the planet to jump on board the Instant Pot Pressure Cooker Craze. 😉 I have honestly had one sitting in my kitchen cabinet waiting to be tried, used, understood and masterfully maneuvered for more than a year. Would you believe me if I told you…new things kind of scare me. Truly. It took MyHandsomeHusband getting the Instant Pot out and trying a few recipes to get me on board. And, thank goodness he did, my friends. I can’t stop using it, now! It really is super convenient, fast and wonderful. I have a bunch of recipes to share with you coming up in the few months! I think there may be a few thousand of you who are more advanced Instant Pot Masters than I am, I welcome your comments and any tips you might want to share with the rest of us. Please feel free to leave them in the comment section.

Now, for today’s recipe. I took my Crock Pot Taco Soup recipe and tweaked the flavoring and liquid amounts just a bit so it would work in the Instant Pot. It was the right thing to do, my friends. The ground beef and veggies can be browned on the Saute setting, right inside the pot. Then just toss the rest of the ingredients (minus the fresh cilantro) in, twist the cover in place and delicious taco soup will be yours in around 30-40 minutes (including cooking and pressure release time).

Hope some of you get a chance to try it!


Instant Pot Taco Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


1 pound ground beef
1 onion, chopped
1 green pepper, chopped
2 tsp garlic, minced
salt and pepper
3 14.5 oz cans Mexican Stewed Tomatoes
2 15 oz cans black beans, drained
2 15 oz cans corn, drained
1 8 oz can tomato sauce
1 taco seasoning packett
1 ranch dressing packett
2 C water
2-3 Tb cilantro
crispy fried onions or tortilla chips
cheddar cheese
sour cream


1. Press the saute button on the instant pot. Allow the insert pan to become nice and hot. Add the ground beef, onion, pepper and garlic. Sprinkle with salt and pepper. Break up the beef with a spatula and cook until it's nice and brown and the onions are translucent.
2. Blend the Mexican Stewed Tomatoes until smooth. Add them and all other ingredients, (except the the fresh cilantro). Stir to combine.
3. Twist the lid in place and press the soup button. Your instant pot will automatically adjust the amount of time needed. Mine took between 20-30 minutes.
4. Allow the pressure to naturally release for 10 minutes or so, then manually switch the pressure release so the rest of the steam can escape.
5. Stir in the fresh cilantro.
Serve and enjoy!
We love ours with more cilantro, crispy french onions, cheese and soup cream.

Recipe from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. First Jennifer – The 6 qt Instant Pot is a good size for our family of four and could feed more. And everyone around me recommended the real Instant Pot brand, so that’s what my girls gave me for Christmas. And that seems to be what most food bloggers use, which is where I’m finding recipes, so no adjustments necessary.

    Jamie – Thank you for getting out your Instant Pot, and for adapting this recipe first! I LOVE your taco soup, but I’ve had problems with smelling food cooking for hours in a crock pot. By the time it’s ready, I can’t stand to eat it. Not only does the IP cook faster, but it contains odors until you vent it, just enough to be tantalizing and not nauseating. Please continue to post more IP recipes and adaptations. Be sure to try it on hard boiled eggs before Easter, they peel like an absolute dream every time!!