Instant Pot Taco Soup Recipe

This Instant Pot Taco Soup Recipe is so easy to make. From start-to-finish, it takes less than 30 minutes, and it’s got everything you love about tacos in it, except for the shell! Plus, this Instant Pot Taco Soup has only about 5 NET CARBS per serving. So this soup is healthy, low carb, and keto-friendly.


2 Pounds (905g) ground beef

One 14.5oz (410g) can black soybeans

1 Medium onion (100g), chopped

1 Jalapeno pepper, seeded and finely chopped (optional)

Two 14.5oz cans (825g) diced tomatoes with green chiles

3 cups (710mL) chicken broth, or bone broth

Tablespoon chili powder

1 Teaspoon ground cumin

½ Teaspoon smoked paprika

¼ Teaspoon cinnamon

½ Teaspoon oregano

Salt and pepper as needed for the perfect taste

Optional Garnishes:


  1. Brown the ground beef and onions in the Instant Pot on Saute mode.
  2. Add jalapeno (if using) and saute for 2 more minutes.
  3. Add the rest of the ingredients, stir, and pressure cook for 10 minutes on high.
  4. Let sit for 5 minutes before releasing the pressure.
  5. Stir the soup, taste, and adjust salt.
  6. Serve with the garnishes you like.


To make on your stove-top:

  1. Brown the beef in a large pot.
  2. Add in the jalapeños – cook until softened
  3. Next, add the rest of your ingredients, and bring everything to a bowl.
  4. Once the soup reduces down a little bit, you can cut-off the heat, garnish with cheese, and serve.


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