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.
Ingredients
Scale
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
Instructions
- Gather Ingredients: Collect all your ingredients and have them ready for cooking to ensure a smooth process.
- 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.
- Drain Grease: Cancel the ‘Saute’ mode and carefully drain excess grease from the pot to avoid a greasy soup.
- 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.
- 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.
- 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.
- 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.
- Release Pressure: Once cooking is complete, perform a quick release to let out the pressure before removing the lid carefully.
- Cool and Stir: Allow the soup to cool for about 5 minutes, then stir thoroughly to blend the flavors evenly before serving.
- 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
