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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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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 ❤️
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
Hope you all feel better soon.
So freaking yummy! Don’t leave out the ranch dressing. It seasons it perfectly
I’ve made this several times and love it!
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
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.
Here is a slow cooker version: Slow Cooker Taco Soup
This is the best I have ever made! If I don’t have my instant pot do you know how long it should cook?
Try this:
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!
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.
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!
I’m not one to comment…so with that being said we LOVE this recipe. We are vegetarian, so I use any brand of meatless crumbles instead of the turkey. I’ve made this about 4 times in like 2 months and don’t always have all the ingredients, still comes out amazing!! I use the exact measurements for seasonings and the exact timing. Often don’t have much leftover, even though it’s just the two of us. Thank you so much!
This is really yummy & most importantly to this busy mom, SUPER easy to make!! Thank you!!!
We loved this, there was a little too much broth after cooking. Any advice on decreasing the amount? Less broth to begin with? Other than that, amazing
I think just using less broth is what I would do. I’m glad you liked the soup!
I use Bobs red mill cornmeal instead of the corn tortillas at the end which thickens the soup very nicely so there is no liquid-y broth.