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 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!
- 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
- 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
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Turn the pressure cooker on to the Sauté setting. Add the meat (add a little oil if using turkey). Cook for a few minutes.
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Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked.
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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.
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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.
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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.
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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.
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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.
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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.
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Serve with any of the garnishes you like!
RESOURCES TO MAKE Instant Pot Taco Soup recipe and more
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Rachelle
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.
Sandy
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.
Judy
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.
Sandy
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.
Cathy Diebold
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!!!
Sandy
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!
Allison
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!
Sandy
Thank you, Allison! I'm glad you made it work for what you had, and that you enjoyed it!
Jenny O’Gara
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!
Debra Scoular
I have made this three times. I peel the garbanzo beans, which is easy of you toss with corn starch and microwave for three minutes. It is FANTASTIC as is. I usually always tweek recipes, no need to change a thing. I have also made this with steak. FIVE STARS ?????
Sandy
Thank you, Debra! I'm glad you enjoyed this Taco Soup!
Connie
Hi Sandy, What would be the changes if I made it in my crock pot or on the stove. I don't have an instant pot!
Sandy
Hi Connie, I happen to have a Crock Pot version! Slow Cooker Taco Soup recipe