Ultimate Spicy Instant Pot Taco Soup Recipe

Sometimes you just need a bowl of something hot and hearty without spending hours standing over the stove. That is exactly why I rely on this Spicy Instant Pot Taco Soup when the craving for bold flavors hits.

It combines the ease of pressure cooking with the zesty kick of taco night for a meal that feels effortless yet satisfying. My family always asks for seconds before I can even sit down myself.

Why This Spicy Instant Pot Taco Soup Will Become Your Go-To Recipe

This recipe cuts down on cleanup since everything cooks in just one pot. You get deep, simmered-all-day flavor in a fraction of the time thanks to the pressure cooker.

I appreciate how adaptable the ingredients are based on what is currently in my pantry. It is also one of those rare meals that tastes even better the next day as leftovers.

The heat level is completely adjustable to suit your personal preference or tolerance. You can easily make it mild for kids or ramp up the spice for a kick.

If you enjoyed this hearty bowl, you might also like my Quick Roasted Tomato Garlic Soup Recipe for another simple dinner option. Fans of rich, savory flavors will also love the Roast Beef with Gravy Recipe as a weekend treat.

Everything You Need for Perfect Spicy Instant Pot Taco Soup

Here is the shopping list to get this soup started:

• Lean ground beef: This provides the savory base, but ground turkey or chicken works well too.
• Yellow onion: A medium onion adds aromatic sweetness to balance the spices.
• Garlic cloves: Fresh garlic gives the broth a punchy depth that powder cannot match.
• Taco seasoning: Use your favorite packet or a homemade blend for that classic flavor profile.
• Ranch seasoning mix: The dry powder adds a creamy, herbal tang that thickens the soup slightly.
• Beef broth: I prefer low-sodium broth so I can control the saltiness myself.
• Diced tomatoes with green chilies: These add acidity and the signature heat to the dish.
• Black beans: They add a nice earthy texture and boost the protein content.
• Pinto beans: These soften beautifully in the pressure cooker and make the soup filling.
• Corn kernels: Sweet corn provides a nice crunch and contrast to the spicy broth.
• Jalapeño: Fresh slices add bright heat, though you can omit them for a milder version.

My Method for Spicy Instant Pot Taco Soup

Let’s get cooking!

1. Set your Instant Pot to the Sauté function and wait for the display to read hot. Add the ground beef and diced onion to the pot, breaking up the meat with a wooden spoon as it browns. Cook this mixture until the beef is fully cooked through and the onions have softened and turned translucent. Stir in the minced garlic during the last minute of cooking so it becomes fragrant without burning.
2. Drain any excess grease from the pot to keep the soup from being too oily. Sprinkle the taco seasoning and dry ranch seasoning mix over the meat. Stir well to coat the beef evenly, allowing the spices to toast slightly for about thirty seconds to wake up their flavors.
3. Pour in the beef broth and scrape the bottom of the pot firmly with your spoon to loosen any browned bits. This step is crucial to prevent a burn warning during the pressure cycle. Add the drained black beans, drained pinto beans, corn, diced tomatoes with green chilies, and sliced jalapeño. Do not stir the mixture too much after adding the tomatoes; just gently push them down into the liquid.
4. Secure the lid on the Instant Pot and ensure the valve is set to the sealing position. Select Manual or Pressure Cook on High pressure and set the timer for five minutes. It will take some time for the pot to come to pressure before the countdown begins.
5. Once the cooking cycle is complete, allow the pressure to release naturally for ten minutes. Then, carefully switch the valve to venting to release any remaining steam. Remove the lid and give the Spicy Instant Pot Taco Soup a good stir before serving hot.

Pro Tips for Spicy Instant Pot Taco Soup

Always deglaze the pot with a splash of broth after browning the meat to avoid the burn notice. Scrape up those browned bits because they add incredible depth to the Spicy Instant Pot Taco Soup.

I recommend rinsing your beans thoroughly before adding them to remove excess sodium and starch. This keeps the broth consistency perfect rather than becoming too thick or salty.

If you prefer a creamier texture, stir in a block of cream cheese at the very end until melted. This transforms the broth into a rich, indulgent base that balances the heat.

How to Serve This Spicy Instant Pot Taco Soup

I love setting up a topping bar so everyone can customize their own bowl at the table. Fresh cilantro, diced avocado, and a squeeze of lime juice brighten up the savory flavors perfectly.

Serve this with a side of warm cornbread or tortilla chips for dipping into the broth. A dollop of sour cream also helps cool down the spice if you made it extra hot.

I’d love for you to follow along on Pinterest for more cozy meal inspiration.

Spicy Instant Pot Taco Soup

---

• Author: Amelia Bryan
• Total Time: 40 min
• Yield: 6 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

A hearty and zesty Spicy Instant Pot Taco Soup loaded with beans, corn, and ground beef. This easy one-pot meal is ready in under 30 minutes.

---

Ingredients

• 1 lb lean ground beef
• 1 packet (1 oz) taco seasoning
• 1 packet (1 oz) ranch seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 2 cans (10 oz each) diced tomatoes with green chilies (Rotel), undrained
• 1 medium yellow onion, diced
• 3 cups beef broth
• 2 cloves garlic, minced
• 1 fresh jalapeño, sliced (optional)

---

Instructions

1. Set the Instant Pot to Sauté mode. Add ground beef and onion, cooking until meat is browned and onions are soft. Add garlic in the last minute.
2. Drain excess fat. Stir in taco seasoning and ranch mix, coating the meat well.
3. Pour in beef broth and scrape the bottom of the pot to remove any stuck bits. Add black beans, pinto beans, corn, tomatoes with green chilies, and jalapeño. Do not stir heavily.
4. Close lid and seal valve. Pressure cook on High for 5 minutes.
5. Allow natural release for 10 minutes, then quick release remaining pressure. Stir well and serve with toppings.

Notes

Substitute ground turkey for beef if desired. For less heat, omit the fresh jalapeño and use mild diced tomatoes.

• Prep Time: 12 min
• Pressure Build/Release: 10 min
• Cook Time: 18 min
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 5g
• Sodium: 980mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 22g
• Cholesterol: 45mg

Keywords: spicy instant pot taco soup, pressure cooker soup, easy taco soup, taco soup with ranch, beef taco soup