I combined my crockpot taco soup recipe with about every soup recipe I found online and ended up with this yumminess for the Instant Pot. FIVE MINUTES in the pressure cooker vs. EIGHT HOURS in the slow cooker! And the family agreed this was even better than the crockpot soup. ♥
Use any bean combination. I just used all I had.  You could cookerize dry beans instead of using cans and make it even better.  (Or use frozen already cookerized beans if your freezer is bigger than our RV-sized one.) You could also use beef or chicken. I used deer, because it's what we do.
Use taco seasoning and ranch dressing mix packets or make your own. Easy, cheaper, and healthier! 
Yum. 
Don't forget to add cheese, sour cream, and tortilla chips. 
Instant Pot Taco Soup:
1 can each: kidney beans, pinto beans, black beans, corn, diced tomatoes, tomatoes & chilies
1 cup salsa
2 cups water or broth
2 tablespoons (or one packet) each: taco seasoning and ranch dressing mix
1 teaspoon minced garlic
1 handful(ish) onions and peppers (I used frozen, chopped onions, peppers, and celery)
1 lb ground deer or beef
Cheese, sour cream, and/or tortilla chips for toppings

In the Instant Pot, saute the onions, garlic, and meat in oil. (Drain fat if needed.) Add the rest and stir. (Leave on saute to bring to pressure faster. Ours took 20 minutes.)  Close and lock the lid and turn vent to Sealing. Click Cancel, then cook on Soup or Manual for 5 minutes.  Do a Quick or Natural Release.
Add cheese, sour cream, and/or tortilla chips to your bowl of soup if you'd like. And what's not to like?