One of the easiest soups to make is my Instant Pot Taco Soup. This is a variation on an old family favorite. I adapted this to be a pressure cooker taco soup. It’s delicious and zesty!
Instant Pot Taco Soup
When I was younger I had a job as a prep cook/dishwasher/server in a retirement home. I worked for a wonderful cook named Ruth. The home only had about 25 residents, so she was able to make them home cooked meals. It was a fun place to work. I loved all of them! Anyway, Ruth gave me many of her recipes, which I treasure. I have shared a few on this blog. This Taco Soup recipe is one of Ruth’s. I did alter it a bit throughout the years.
The main ways I have altered it is by using what I have in the pantry. Sometimes I don’t have Rotel, so I use more green chiles and diced tomatoes. If I don’t have garbanzo beans, I just use a can of some other beans. It’s flexible!
Adapting this to an Instant Pot Taco Soup recipe wasn’t too difficult. Just tweaking the liquid and the spices a bit was all I had to do.
I hope you make this comforting and delicious Instant Pot Taco Soup!
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Instant Pot Taco Soup
- 1-2 lbs Ground Beef or Ground Turkey (93% lean) use a little oil for browning turkey
- 1 1 1/4oz Taco Seasoning Packet about 3 Tbsp. (or try my Easy Taco Seasoning recipe)
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 10oz can Rotel
- 1 7oz can Diced Green Chiles, With juice
- 4 cups Chicken Broth, low sodium
- 1 14oz can Black Beans, rinsed & drained
- 1 14oz can Garbanzo Beans, rinsed & drained
- 1 14oz can Red Kidney or Pinto Beans, rinsed & drained
- 1 14oz can Diced Tomatoes, with juice
- 4 5" Corn Tortillas, cut in thin strips (optional, but adds a nice masa flavor)
- 1 cup Frozen Corn (or 1 can of corn, drained)
- Sour Cream
- Cheddar or Monterey Jack Cheese, shredded
- Tortilla Chips
- Avocado, large dice
- Red Onion, diced
- Jalapeño, sliced
Turn the pressure cooker on to the Sauté setting. Add the meat (add a little oil if using turkey). Cook for a few minutes.
Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked.
Add the Rotel, green chiles, and chicken broth. Stir, and place a glass lid on the pot to help the broth heat up faster. Once the broth is at a slow simmer, add all of the beans and stir well.
Add the can of diced tomatoes, but don't stir. Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
Cancel the Sauté setting and then press the Pressure Cook/Manual button (or dial) and the + or _ button (or dial) to choose 8 minutes. The pot will take a few minutes to build up the pressure before the timer starts.
When the cooking cycle has finished, let the pot sit undisturbed for 10 minutes. Then do a controlled Quick Release of the pressure by turning the knob towards the Venting position in short bursts (I use a wooden spoon handle). When you feel confident that no soup will spew out with the steam, open the knob all the way.
When the pin in the lid drops down, you can open the lid facing away from you. Give the soup a stir, carefully as there could be some hot steam pockets in there.
Taste and adjust salt, if needed, then add the tortillas and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
Serve with any of the garnishes you like!
RESOURCES TO MAKE this recipe and more
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