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This Instant Pot shredded beef taco soup is so delicious and easy to make. It can be made easily with leftovers during the week for dinner. It's even gluten-free. There is also a crockpot variation.
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Instant Pot Shredded Beef Taco Soup (with Crockpot variation)

This Instant Pot shredded beef taco soup is a go to for our family after cooking a Sunday roast. We always have leftovers and I love it because I then have meat ready for weeknight dinners.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: beef taco soup, instant pot gluten free shredded beef taco soup, instant pot shredded beef taco soup
Servings: 8 servings
Calories: 279kcal
Author: Chandice Probst


  • 2-3 C leftover shredded top round roast
  • 2 C corn
  • 3 cans red beans drained
  • 1 can diced tomatoes drained
  • 1 can green chilies only if you like spicy
  • 2 C gluten free beef broth made from Kitchen Accomplice beef concentrate
  • 1 T chili powder
  • 1 T cumin
  • 1 tsp. salt
  • 1 tsp. garlic salt
  • 2 T dried onion
  • 1 tsp. paprika


  • Combine all ingredients in the Instant Pot or crockpot
  • Cook on manual or slow cook in the Instant Pot for 15 minutes then quick release (if using your crockpot, cook on low 2 hours)
  • Serve with fresh cilantro, gluten free tortilla chips, raw cheese and organic sour cream


Calories: 279kcal | Carbohydrates: 26g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 1075mg | Potassium: 783mg | Fiber: 7g | Sugar: 6g | Vitamin A: 745IU | Vitamin C: 9.7mg | Calcium: 58mg | Iron: 3.4mg