Easy Instant Pot Taco Soup Recipe

Introduction

This Easy Instant Pot Taco Soup is a flavorful, hearty meal perfect for busy weeknights. Packed with beans, ground beef, and spices, it comes together quickly and tastes like it’s been simmering all day. Enjoy a comforting bowl topped with your favorite fixings.

Ingredients

• 1 pound Ground Beef
• 14.5 ounces Beef Broth (1 can)
• 15 ounces Kidney Beans (1 can), drained
• 15 ounces Black Beans (1 can), rinsed and drained
• 14.5 ounces Petite Diced Tomatoes with liquid from can (1 can)
• 15 ounces Corn with liquid from can (1 can)
• 10 ounces Original Rotel – Diced Tomatoes & Green Chilies (1 can)
• 1 ounce Hidden Valley Ranch Seasoning Mix packet or 3 tablespoons Homemade Buttermilk Ranch Mix
• 1 ounce Taco Seasoning Mix packet or 3 tablespoons Homemade Taco Seasoning
• 1.5 teaspoons Onion Powder
• 1/2 teaspoon Salt
• 1/8 teaspoon Cayenne Pepper (optional)

Instructions

1. Step 1: Gather all ingredients and prepare your Instant Pot.
2. Step 2: Place ground beef in the Instant Pot, set to Sauté, and brown for 5 to 7 minutes until no longer pink.
3. Step 3: Cancel the Sauté setting and carefully drain the grease from the Instant Pot.
4. Step 4: In a small bowl, combine ranch seasoning, taco seasoning, onion powder, salt, and optional cayenne pepper.
5. Step 5: Add beef broth, kidney beans, black beans, corn, and the seasoning mix from the bowl into the Instant Pot. Stir thoroughly.
6. Step 6: To avoid touching the sides, add the petite diced tomatoes and Rotel into the center of the mixture without stirring.
7. Step 7: Place the lid on the Instant Pot, seal, and select Pressure Cook on high for 8 minutes.
8. Step 8: Once cooking is complete, carefully perform a quick release of pressure.
9. Step 9: Remove the lid and allow the soup to cool for 5 minutes. Stir gently before serving.
10. Step 10: Serve the soup in bowls and top with sour cream, shredded cheddar, chopped green onions, and Fritos if desired.

Tips & Variations

• For added depth, sauté diced onions and garlic with the ground beef before browning.
• Use homemade seasoning mixes for a fresher, customizable flavor profile.
• Add extra vegetables like bell peppers or jalapeños to boost nutrition and heat.
• Swap ground beef with ground turkey or chicken for a leaner option.
• Serve over tortilla chips or alongside warm tortillas for a fun twist.

Storage

Store leftover taco soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or microwave until heated through, stirring occasionally. This soup can also be frozen for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can simmer the ingredients in a large pot on the stove. Brown the beef first, then add the remaining ingredients and let simmer for about 30 minutes to allow flavors to meld.

Is it possible to make this vegetarian?

Absolutely! Omit the ground beef and use vegetable broth instead of beef broth. Add extra beans or vegetables like mushrooms or zucchini for a satisfying vegetarian version.

Easy Instant Pot Taco Soup Recipe

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★★★★★

4.9 from 52 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

This Easy Instant Pot Taco Soup Recipe is a hearty and flavorful meal packed with ground beef, beans, corn, and a blend of taco and ranch seasonings. Ready in just under 30 minutes, it uses the convenience of the Instant Pot to create a comforting soup perfect for busy weeknights or casual gatherings.

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Ingredients

Scale 1x2x3x

Meat

• 1 pound Ground Beef

Liquids

• 14.5 ounces Beef Broth (1 can)

Beans and Vegetables

• 15 ounces Kidney Beans (1 can) drained
• 15 ounces Black Beans (1 can) rinsed and drained
• 14.5 ounces Petite Diced Tomatoes + liquid from can (1 can)
• 15 ounces Corn + liquid from can (1 can)
• 10 ounces Original Rotel – Diced Tomatoes & Green Chilies (1 can)

Seasonings

• 1 ounce Hidden Valley Ranch Seasoning Mix packet or 3 tablespoons Homemade Buttermilk Ranch Mix
• 1 ounce Taco Seasoning Mix packet or 3 tablespoons Homemade Taco Seasoning
• 1.5 teaspoon Onion Powder
• 1/2 teaspoon Salt
• 1/8 teaspoon Cayenne Pepper (optional)

Toppings (optional)

• Sour Cream
• Shredded Cheddar Cheese
• Chopped Green Onions
• Fritos Corn Chips

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Instructions

1. Gather Ingredients: Collect all your ingredients and have them ready for cooking to ensure a smooth process.
2. Brown the Ground Beef: Place the ground beef in the Instant Pot and set it to the ‘Saute’ function. Cook for 5-7 minutes, stirring occasionally, until the meat is browned completely.
3. Drain Grease: Cancel the ‘Saute’ mode and carefully drain excess grease from the pot to avoid a greasy soup.
4. Mix Seasonings: In a small bowl, combine the ranch seasoning, taco seasoning, onion powder, salt, and optional cayenne pepper to create a flavorful spice blend.
5. Add Ingredients to Pot: Pour in the beef broth, kidney beans, black beans, corn, and the mixed seasonings into the Instant Pot. Stir everything together to incorporate the flavors.
6. Add Tomatoes and Rotel: To prevent splashing or sticking to the sides, add the diced tomatoes and Rotel into the center of the mixture inside the pot.
7. Pressure Cook: Secure the lid on the Instant Pot. Select ‘Pressure Cook’ on high pressure and set the timer for 8 minutes. The pot will take about 10 seconds to preheat before cooking begins.
8. Release Pressure: Once cooking is complete, perform a quick release to let out the pressure before removing the lid carefully.
9. Cool and Stir: Allow the soup to cool for about 5 minutes, then stir thoroughly to blend the flavors evenly before serving.
10. Serve with Toppings: Dish the soup into bowls and garnish with sour cream, shredded cheddar, chopped green onions, and Fritos for an extra burst of flavor and texture.

Notes

• You can substitute ground turkey or chicken for a leaner protein option.
• To make this soup spicier, add more cayenne pepper or diced jalapeños.
• If you prefer a vegetarian version, omit the beef and use vegetable broth instead.
• Adjust salt according to your taste, especially if your seasoning mixes contain sodium.
• Leftover soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: Mexican

Keywords: Instant Pot taco soup, easy taco soup, quick taco soup recipe, ground beef soup, Mexican soup, pressure cooker soup