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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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Making this for Halloween dinner with cornbread muffins. Looks amazing! Will be great for this evening and leftovers.🍁🎃
Good Evening,
I am trying this recipe and it looks like it will be delicious. I have an Insta Pot Duo Mini and a Lux Mini, which means the recipe is more that either of my pots can handle so i split it into two and am using both. The question I have is on cooking time. When I set the timer to 6:00 minutes on pressure Cook setting. and hit start, the timer starts immediately and does not wait for pressure to build. Any ideas?
Evan
Use the Pressure Cook or Manual button. The timer is for a delayed time cook.
Hi, I may be missing it, or I may have looked at the wrong recipe all together. But is this a low carb recipe? And, if so, what are the net carbs? I apologize if I am just missing it.
Hi, you can use a nutrition calculator like My Fitness Pal to calculate the macros.
I took alot of liberties with this recipe, and it still came out amazing! I needed something to make with what I had in the pantry, and I had about.. 4 of the items in this recipe. Very delicious, very flexible recipe! Will be making this again. I’ve listed my edits below if anyone is interested.
I omitted garbanzo beans, as I didn’t have them.
I replaced the kidney/pinto beans with Ranch style canned pinto beans and included the seasoned juice.
I replaced onion and garlic powder with half of a diced yellow onion and two cloves of minced garlic, sauteed with the ground beef.
I replaced the diced tomatos with seasoned tomato sauce.
I replaced the green chiles with chunky salsa.
I added 1 1/2 tsp of dried jalapeno and 1 1/2 tsp of chili lime hot sauce.
I added 1tsp of Cajun seasoning and 1/2 tsp of ground mustard. I almost added cayenne, but I didn’t want it to be very spicy.
I hope that helps someone 🙂
Great suggestions and I did a lot of them. Made this tonight for our dinner. Good and hearty meal with cornbread muffins. Will definitely be making it again!
Is there any way to make this exact recipe with chicken?
Yes, just add uncooked chicken breasts to the pot and add all of the other ingredients. Pressure cook it and when done, shred the chicken.
Thanks. I just wasn’t sure of the timing of the chicken.
We’ve tried your Zuppa Toscana soup and loved it! Tonight we are trying the taco soup. It smells good and I’m sure we will love it as well! Thank you for sharing!
It’s so nice to have these recipes available for the instant pot newbies. I’ve tried at least 15 new recipes in the last while.
Just FYI as a blogger….I’m not sure if other families have run into this…most recipes don’t tell you what size IP they’re cooking in and if there would be room to double. We are a family of five (3 teenagers) with extra bodies many nights. I am definitely learning through trial and error. I have a 6qt and tried to double this recipe and ran out of room to add the tomatoes and had to scoop some of the beans out. I’ve made stove top taco soup many times so I’m hoping I can add the rest and let things simmer together for a while.
Since the 6 qt was the original size, recipes are mostly created for that size. With my recipes I will mention if I use a larger pot. Thank you for your comment. I’ll try to make it clearer about the size.
Is there a reason you add the corn after cooking? I have a very similar crock pot recipe & the corn goes in at the beginning. I was delighted to see it adapted for a pressure cooker.
Yes, I like my corn to have a little more crunch to it. I felt it was better added in after. Please feel free to dump it in and test to see if you like it that way. It’s not horrible, just not quite as crisp.
My husband & I just got an Instant Pot 2 months ago. I was searching Pinterest for recipes last week his one. I am typically not a soup lover, but that has now changed! The name caught my eye and when I looked at the ingredients it was a no brainer! I needed a quick & easy recipe as I currently have a back disability and this was that! My husband asked me if I could substitute white navy beans instead of garbanzo beans and I’m glad I did…super delicious. we are empty nesters now, which made for great leftovers. after refrigerating overnight it was a thicker, chili consistency. I could have added more chicken broth as I reheated it, but we decided to leave as is and try it and boy, it was a delicious chili as well so we got 2 recipes out of one!!! some shredded cheese, a dollop of sour cream, and some avocado on mine and we were ready to go. This will be a regular in our household…thanks!!!
Hi Cathy, I’m so happy to know that my recipe was such a hit with you and your husband! Thank you for your review!
I made this soup last night and loved it! It was so easy and delicious. I didn’t have Rotel or crushed chilies, so I just added extra diced tomatoes and some extra taco seasoning. Even my father who doesn’t like soup (soup is a 4-letter word to him), really liked it. Thank you!
Thank you, Allison! I’m glad you made it work for what you had, and that you enjoyed it!
Hi Sandy!
Love this recipe! I tweeked it a little. First I washed the beans to get some of the sodium out. I also substituted rotel with Salsa verde (1 cup) and used a TBSP of green chili. (Since I didn’t want to make it too spicy). Otherwise, everything else were perfect! Thank you!! My family and I enjoyed every bit of this soup!