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Home » Blog Recipe Posts » Soups & Stews

Instant Pot Taco Soup

December 15, 2018 by Sandy 149 Comments

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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!

Taco Soup garnished with cubed avocado in a white bowl next to silver bowl on green mat

 
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.

Taco Soup in a white bowl with silver spoon with pressure cooker in background

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!

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Instant Pot Taco Soup in a white bowl with title and simply happy foodie.com logo

4.97 from 54 votes
Taco Soup garnished with cubed avocado in a white bowl next to silver bowl on green mat
Print
Instant Pot Taco Soup
Prep Time
10 mins
Cook Time
13 mins
Total Time
43 mins
 

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!

Course: Soup
Cuisine: Mexican
Keyword: pressure cooker taco soup resipe
Servings: 6 - 8
Calories: 357 kcal
Author: Sandy Clifton
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
  1. Turn the pressure cooker on to the Sauté setting. Add the meat (add a little oil if using turkey). Cook for a few minutes.

  2. Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Serve with any of the garnishes you like!

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Instant Pot Taco Soup

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  1. Juliee

    November 08, 2022 at 4:56 pm

    Thank you for this! I’m about to make this for the third time in three weeks! Made it for a football party the first time (was a hit!) and made it again to eat at home the next day because there were no leftovers. Having a dinner guest at the end of this crazy week and decided this is PERFECT!! I’ll make it the night before and reheat at dinner. Planning to serve with cornbread, chips and salsa, a veggie tray and chocolate chip pumpkin cookies. Perfect fall meal ❤️

    Reply
  2. Jennifer

    September 15, 2022 at 2:56 pm

    I'm excited to finally use this recipe. My friend has been making it for a while & it's sooo yummy.
    My family all have Covid plus my endometriosis is acting up so I need a delicious fragrant soup to set & forget until it's complete

    Reply
    • Sandy

      February 01, 2023 at 11:43 am

      Hope you all feel better soon.

      Reply
  3. Tammy

    September 02, 2022 at 5:29 pm

    So freaking yummy! Don't leave out the ranch dressing. It seasons it perfectly

    Reply
  4. Stacie

    June 19, 2022 at 2:33 pm

    I’ve made this several times and love it!

    Reply
  5. Sherry

    January 14, 2022 at 6:08 pm

    Yum i made this tonight and added 2 cans of kidney beans instead of black beans cause hubby isn't a fan of black beans. We loved it

    Reply
  6. Leslie

    October 14, 2021 at 6:26 am

    I’ve made this recipe before and it’s delicious! But I wanted to try it in a crock pot, slow cook overnight for a potluck at work the next day. What are your tips for doing that? Would I still add corn maybe 30-45 prior to serving? I think it could work that way as well.

    Reply
    • Sandy

      October 17, 2021 at 11:57 am

      Here is a slow cooker version: Slow Cooker Taco Soup

      Reply
      • Grace

        April 14, 2022 at 1:38 pm

        This is the best I have ever made! If I don't have my instant pot do you know how long it should cook?

      • Sandy

        April 14, 2022 at 4:58 pm

        Try this:

    • Ben G.

      November 05, 2021 at 1:03 pm

      I have made this multiple times now. I'm a huge soup fan and this one is right up there, especially for its simplicity, when you have been working a long day outside, and want something to warm you up on a Manitoba November day. I add black olives! Get some jalapeno cheddar on top with a spoon of sour cream and you are good to go!

      Reply
  7. Andra

    September 26, 2021 at 4:07 pm

    This soup is delicious. I have been making it since 2018 shortly after it was posted — I sometimes don’t have one of the beans so I usually throw in another can of some other bean I have in my pantry. Also rather than use tortilla strips at the end, I use Bob Ted Mill cornmeal which dissolves well and thickens the soup, I also use fire roasted frozen corn at the very end for crunch. I can’t thank Sandy enough because I have tried other recipes and none are as good as this one.

    Reply
    • Anna Herren

      November 14, 2023 at 8:07 pm

      I've made this many times at this point. I love it, and so do my teenagers! Win/win. I like to make a double recipe so we have leftovers for a few days. Yum!

      Reply
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Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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