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Instant Pot Taco Soup is one of the easiest soups to make. This is a variation on an old family favorite. I adapted this to be a pressure cooker taco soup. It’s delicious and zesty!
Originally published on 1/30/18
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 (and some red pepper flakes for some heat). 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.
Instant Pot Taco Soup is one of the most popular recipes on my website! People just love all of the flavor. This is such an easy recipe to make, so it is a favorite weeknight soup!
I hope you enjoy this comforting and delicious Instant Pot Taco Soup!
Instant Pot Chili
Instant Pot Zuppa Toscana (Sausage Potato Soup)
Instant Pot Beef Barley Vegetable Soup
Sandy’s Instant Pot Beef Stew
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Instant Pot Taco Soup
Ingredients
- 1-2 lbs Ground Beef or Ground Turkey (93% lean) use a little oil for browning turkey
- 1 packet Taco Seasoning Mix, about 3 Tbsp. (or try my Easy Taco Seasoning recipe)
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Oregano
- ½ tsp Salt
- ½ tsp Pepper
- 1 packet Ranch Dressing Mix (optional)
- 1 (10 oz) can Rotel
- 1 (7 oz) can Diced Green Chiles, With juice
- 4 cups Chicken Broth, low sodium
- 1 (14 oz) can Black Beans, rinsed & drained
- 1 (14 oz) can Garbanzo Beans, rinsed & drained
- 1 (14 oz) can Red Kidney or Pinto Beans, rinsed & drained
- 1 (14 oz) can Diced Tomatoes, with juice
To Finish
- 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)
Garnishes
- Sour Cream
- Cheddar or Monterey Jack Cheese, shredded
- Tortilla Chips
- Avocado, large dice
- Red Onion, diced
- Jalapeño, sliced
Instructions
- 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 Ranch packet, if using, 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 6 minutes. The pot will take several minutes to build up the pressure before the timer starts.
- When the cooking cycle has finished, let the pot sit undisturbed for 15 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE Instant Pot Taco Soup recipe and more
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Awesome! We loved it.
Great! Thank you for letting me know!
Really good. I added ranch and cream cheese from other recipes. Delicious
Yummy! I do add ranch sometimes, too! Thanks for your review!
I made this exactly as directed except I used Red Gold Tex Mex diced tomatoes with green chilies instead of Rotel. I used 2 lbs. of ground turkey and I did use the corn tortillas. They added a really nice flavor.
It was a little too spicy for us and I stood in front of the open fridge trying to figure out what to do cool down this delicious soup. I added a brick of cream cheese and it really sent it over the top!
So good! I’m sure I’ll be making it again and again.
Thank you for this great recipe and clear, easy directions.
Leslie, that sounds like a decadent batch of Taco Soup! Yum! Thanks for letting me know!
Sour cream or even a splash of half and half are delicious too when I go overboard adding some jarred jalapeños. Favorite soup! I make it weekly. Sometimes do vegetarian version. 👍
I may be missing something, but I don’t see where you add all the beans??
Hi Liz, it’s there, at the end of Step 3, before adding the tomatoes.
I made this today for din st and to freeze. So delicious! My family is going.g to love this!
That’s great, Stephanie! I’m so glad you like this recipe! Thank you for your review!
Hi, I’m making this to freeze for post surgery. Should I wait to add the corn until I reheat to serve?
You can do that, if you like your corn with a little snap to it.
Thanks for another great instant pot recipe! I made this today in my instant pot mini, leaving out a few things I didn’t have on hand, like rotel and green chiles, substituting a tiny bit of chipotle in adobo, and it was great. You know it’s a good recipe when you make a few changes and it’s still really good! I also used your taco seasoning recipe. So glad to have that so I don’t have to buy those packets.
That’s so great, Allison! Thanks for your review!
Where can I find that taco seasoning recipe?
Here You Go: Easy Taco Seasoning Recipe
Just wondering what is ‘rotel’? Don’t have it in Canada, is it diced tomatoes?
Rotel is canned diced tomatoes with chiles. It is spicy.
So for this recipe you need the canned diced tomatoes and canned green chiles and also the rotel can that is the diced tomatoes with the green chiles? What’s the spice level on this dish?
It’s just a little spicy. The green chiles are mild, no heat (check the can when you buy them). The Rotel is spicy, but there are a lot of other ingredients to thin that out a bit. It does have a kick to it, and if you don’t want that kick, just add another can of diced tomatoes in place of the Rotel.
I buy Rotel – Mild because I can’t handle firy foods…They actually have mild, medium and hot here in Indiana.
Oh, I didn’t know that! Great tip as my hubby would like the mild! Thanks!
Or just use the Rotel and omit the extra 7 ounces of green chilies. You can always add some green pepper hot sauce to the finished product for more heat. Sounds delicious, but I too was concerned about the heat factor.
I don’t have it either. I just added a smidge of red pepper flakes.
I also had some spinach and coleslaw mix in my fridge, which was very close to its ” best by ” date.
In it went too. ?
I made this for lunch today and it was fabulous! My husband went back for thirds! It is definitely a keeper!
Hi Regina! I’m so glad you and your husband liked this taco soup! Thank you for your review!
Hi Sandy,
Really love this instant pot taco soup recipe!
Just wanted to let you know that we added it to our list of the Best Soup Recipes.
I am sure our readers are really going to enjoy this recipe as much as we do.
Keep up the good work, really love your recipes!
So you dont cook the turkey first? You put it in the instant pot?
You cook in instant pot on the sauté function.
Amanda, she says to “use a little oil to brown the turkey” 🙂 This soup is delicious!
You have to brown the meat on saute mode.