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
Pin This Recipe
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
- 1/2 tsp Onion Powder
- 1/2 tsp Oregano
- 1/2 tsp Salt
- 1/2 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
-
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!
RESOURCES TO MAKE Instant Pot Taco Soup recipe and more
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Shane
This looks delicious and I plan on making it, but my family HATES beans. Can I just leave them out or will this change the recipe too much? Any suggestions for substitutions? Thank you!
Sandy
First, use 2 lbs of meat. Add corn kernels (maybe 2-3 cups), and if your family will eat quinoa, you could add 1/2 cup (rinse it well first). Add more toppings when the soup is done. Avocado, corn tortilla strips or chips, cheese, etc.
Brian
excellent recipe! thanks for sharing, we love it. I sub’ed some dry beans, and used 3T. of Taco Mix in the big tub
Colleen
Making this for Halloween dinner with cornbread muffins. Looks amazing! Will be great for this evening and leftovers.🍁🎃
Evan Macaluso
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
Sandy
Use the Pressure Cook or Manual button. The timer is for a delayed time cook.
Monica
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.
Sandy
Hi, you can use a nutrition calculator like My Fitness Pal to calculate the macros.
Ivy
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 🙂
Colleen
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!
Jessica
Is there any way to make this exact recipe with chicken?
Sandy
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.
Jessica
Thanks. I just wasn’t sure of the timing of the chicken.