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Two white bowls of taco soup topped with cream, avocado, cilantro and lime wedges.

Instant Pot Taco Soup

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6
  • Category: Lunch & Dinner
  • Method: Instant Pot
  • Cuisine: American


Instant Pot Taco Soup is an easy, healthy and flavorful meal perfect for the weeknight dinner rush! Topped with jalapeno, avocado, cilantro and a squeeze of lime. This soup is also Whole30, paleo and keto!



Taco Soup:



  1. Turn the Instant Pot to Saute mode. Add the avocado oil and saute the onions and bell peppers with a pinch of salt and pepper for about 5 minutes.
  2. Add the garlic and cook for another minute while stirring.
  3. Add the ground beef and stir while breaking up the meat.
  4. Once the beef has browned and is mostly cooked through add the spices, tomatoes, bone broth and green chilies. Stir to combine.
  5. Add the lid to the Instant Pot, lock the lid and set the steamer valve to sealing and select pressure cook / manual on high pressure for 10 minutes.
  6. Once the cooking time has finished, quick release the pressure.
  7. Open the lid and stir in the coconut milk. Taste and add more salt if needed.
  8. Serve with garnishes and enjoy!


*Leftovers will last in the fridge for up to 5 days in an airtight container.

Keywords: instant pot taco soup, taco soup in instant pot, whole30 taco soup, healthy taco soup, keto taco soup, taco soup no beans,

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