Let's Get Cookin'

Instant Pot Creamy Taco Soup

  • Author: Stacie Hassing
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins (+ natural release)
  • Yield: Serves 6 1x
  • Category: Entree
  • Cuisine: Dairy-Free, Nut-Free, Grain-Free


  • 1 lb. lean ground beef, chicken or turkey
  • 1 Tbsp olive oil or avocado oil
  • 3 large garlic cloves, minced
  • ½ medium onion, diced
  • 1 bell pepper, diced
  • 1 small zucchini, diced
  • 1 medium carrot, diced
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1 (15-ounce) can  tomato sauce + 1 can of water or broth
  • 1 (10-ounce) can diced tomatoes with green chiles (or 15 oz. can fire roasted tomatoes)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn, frozen
  • 12 limes, juiced (~1/4 cup)
  • 1/2 cup sour cream or Greek yogurt
  • Salt and pepper, to taste

Optional toppings: Diced avocado, chopped cilantro, green onion, shredded cheese, sour cream or Greek yogurt and/or lime wedges for serving


  1. Select ‘Saute’ on the Instant Pot and add the oil. Once the oil is hot, add ground beef, garlic, onions, bell pepper, zucchini, and carrots and sauté for 7-9 minutes or until meat is cooked and no longer pink.
  2. Add chili powder, cumin, oregano, tomato sauce, water or broth, diced tomatoes, black beans, and corn. Stir to combine. Lock lid into place and flip valve to sealing position.
  3. Cook on high pressure for 15 minutes. Allow for 10-15 minutes of natural pressure release before flipping value to venting position to release any remaining pressure.
  4. Remove lid. Stir in sour cream and lime juice and season with salt and pepper to taste.
  5. Serve with toppings of choice.