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
- 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
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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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Dorene
This soup was DELICIOUS! And super easy to make my whole family loved the soup !
Thank you ☺️
Kim LeBrun
Thank you Sandy for an excellent recipe.
I was wondering how much Ranch is in a package? My husband was wondering if there was a way to make the liquid thicker?
Thank you,
Kim
Brittany Smolinsky
This was my first every recipe in my brand new instant pot I got last night. I’ve never used one before and this recipe is so thorough that my soup came out absolutely flawlessly. It was easy to follow and honestly too easy to be as delicious as it is. I happened to spill some taco seasoning while putting it in the instant pot so I added in a little cumin and chili powder in to make up for it so I look forward to making it again and hopefully not being so clumsy next time 🙂
Shirley
Can you make ahead and refrigerate this soup?
Sandy
Yes!
Kaytee
This may be a dumb question but do you drain the fat from the ground beef? Typically I would, but this recipe seems to skip that step and goes directly into adding ingredients while the meat is cooking. Did I miss something? This was REALLY delicious BTW. I didn’t drain the fat so the leftovers froze a little strange but it is still yummy!!
Sandy
I buy lean ground beef, so there is never much fat to drain. If your beef produces a lot of extra fat, go ahead and spoon it out. A little left in is nice for flavor.
Susan
Using a 3 qt, how do you adjust for this and recipes in general?
Sandy
You can cut the recipe in half, but keep the cook time the same.
Jennie
Sandy, thanks TONS for this recipe. It worked beautifully, and was perfect for our COVID shut-in “what’s in the fridge & pantry” dinner. 😀
No Rotel or canned Chile’s? No problem. Extra assorted canned tomatoes plus diced fresh spicy green peppers subbed perfectly (picante people here).
Out of garbanzo beans? Bean alternate to the rescue. Navy beans added some colour variety to pintos, kidneys & black beans, . Hooray for stores of Instant Pot cooked dry beans bagged in the freezer.
Sandy, I love how adaptable your recipe is,. So easy & tasty too. Three hungry folks here had generous seconds, licked our bowls, and were happy to see a little left over for tomorrow. Sour cream, cheese and cilantro are standing by. 😉
Five stars!
Sandy
That’s the way to adapt! Well done!
Karen
I made this the other night and subbed out frozen boneless/skinless chicken thighs for the ground beef. I put everything else in, set the timer for 25 minutes, with a 25 minute natural release! Took the chicken out, added the corn, shredded the chicken and added it back in, adjusting the seasonings. Can you say YUM?? It was fantastic, and nice change up!