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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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Yum!!!!
Any chance you know the serving size and calories for that serving size?
It’s about 357 calories in 1 cup. The calories will vary depending on brands, types of ingredients.
This was delicious! I did make some changes, but I am sure the recipe is delicious as is too. I took out the meat, but sautéed onions and garlic at the beginning instead (I’m not a fan of onion or garlic powder if I can do fresh instead). I also added a few cups of pre-cooked millet, which actually has a similar texture to ground beef and is really healthy. Then I threw in some frozen bell peppers at the end, and some chopped cilantro for garnish, with a squeeze of fresh lime and tortilla chips. One of the best soups we have had in awhile!
This soup was absolutely wonderful! The whole family loved it!
Awesome!
How long would I cook if the meat was frozen
If the meat is frozen but already cooked, I would try to break it up and toss it in. Keep the same cook time. If it is in a block and precooked, you may need to cook it a minute longer. Hard to say without knowing how thick the frozen block is. If the meat is raw and frozen, then cook it first for 20 minutes on the trivet with a cup of water in the pot below it, 10 minute natural release. Then empty the pot and start the soup per the recipe. You won’t need to cook the meat as long, but just follow the recipe.
This soup is FANTASTIC. Nothing extra needed; although we often put a little extra avocado on top! This one delivers every time (and I’ve probably made it a dozen times now). Love!
Hi Cari! I’m so happy that you like this soup! It’s so easy, isn’t it?! Thank you for the review!
Hi! If I want to add some veggies like onion, bell pepper, garlic – would I add those before instapotting?
Hi Jill, yes, add them before pressure cooking.
I’m sorry for being so ignorant. What is NPR? Thanks!
I’m making this right now. Can’t wait to dig in!
Natural Pressure Release
Any suggestions for changing the cooking time if I’m using dried beans?
It will depend on the type of beans, and how fresh they are, and if you soak them first. I would say soaked beans 25 minutes with 15 minute NPR. Unsoaked beans might take 45 minutes/15 NPR.
I made this tonight and my boys LOVED it!! Thanks for the delicious recipe!!!
That’s great, Hannah! Thank you for letting me know!
Can you use chicken in stead of beef if so does it change cook time
Here is the recipe: Instant Pot Chicken Taco Soup
Autumn has come to the Lake Tahoe area. This soup hit the spot! I did the exact recipe and used your own taco seasoning mix since I had everything.
The soup is perfect and will last for days ❤️