When it comes to easy weeknight dinners that the whole family can enjoy, Instant Pot Taco Soup is a winner. This hearty and flavorful soup combines ground meat, beans, and a medley of spices into a comforting bowl that warms the soul. Perfectly cooked in a matter of minutes in your Instant Pot, this recipe is sure to become a favorite in your household. With the rich flavors reminiscent of taco night, it’s no surprise that this dish has become a go-to for busy families looking for quick and delicious meals. Let’s dive into how to make this delightful dish using fresh ingredients and simple steps!
Print
Instant Pot Taco Soup
Instant Pot Taco Soup is a hearty, flavorful, and family-friendly dinner that combines the classic flavors of taco night with the comfort of soup. Packed with ground meat, beans, spices, and veggies, it’s ready in minutes thanks to the Instant Pot. Perfect for busy weeknights, this dish is cozy, customizable, and guaranteed to be a crowd-pleaser.
- Total Time: 45 minutes
- Yield: 8 servings
Ingredients
1–2 lbs ground beef or turkey (93% lean; use oil if browning turkey)
1 packet taco seasoning mix (about 3 tbsp)
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 low-sodium chicken broth
1 (14 oz) can black beans, rinsed and drained
1 (14 oz) can garbanzo beans, rinsed and drained
1 (14 oz) can red kidney or pinto beans, rinsed and drained
1 (14 oz) can diced tomatoes (with juice)
4 corn tortillas (5-inch, cut into strips, optional)
1 cup frozen corn (or 1 can drained)
Optional toppings: sour cream, cheddar or Monterey Jack cheese, tortilla chips, avocado, diced red onion, sliced jalapeños
Instructions
Turn Instant Pot to Sauté. Brown ground beef or turkey (add oil if using turkey).
Stir in taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Cook until meat is fully done.
Add ranch packet (optional), Rotel, green chiles, and chicken broth. Stir and bring to a simmer.
Add black beans, garbanzo beans, kidney/pinto beans, and diced tomatoes (do not stir).
Secure lid, set valve to Sealing. Cancel Sauté, set Pressure Cook/Manual for 6 minutes. Let pressure build.
When finished, let natural release for 15 minutes. Then quick release carefully.
Stir soup gently. Add tortilla strips and corn. Let sit a few minutes so tortillas soften.
Serve hot, topped with sour cream, cheese, avocado, onion, jalapeños, or desired garnishes.
Notes
For spicier soup, add jalapeños or spicy taco seasoning. Make it vegetarian by swapping meat for plant-based protein and using vegetable broth. Leftovers freeze well up to 3 months. Serve with tortilla chips, cornbread, or lime wedges for a complete meal.
FAQ: Substitute ground chicken or plant-based meat. Add salsa or hot peppers for spice. Store in freezer-safe containers. Topping ideas include cilantro, lime wedges, and crushed chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (including pressure build and release)
- Category: Soup
- Method: Instant Pot / Pressure Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg
What You’ll Need for 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
- 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 into 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 diced)
- Red Onion (diced)
- Jalapeño (sliced)
Step-by-Step Instructions
Sauté Meat: Turn the pressure cooker on to the Sauté setting. Add the ground beef (or a little oil if using ground turkey) and cook for a few minutes until browned.
Season the Meat: Sprinkle in the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Stir occasionally until the meat is fully cooked.
Add Ingredients: If using, mix in the Ranch dressing packet, Rotel, green chiles, and chicken broth. Stir well, then cover with a glass lid to help the broth heat up faster.
Incorporate Beans: Once the broth begins to simmer, fold in all of the beans. Add the can of diced tomatoes without stirring.
Pressure Cook: Secure the lid on the pot and ensure the steam release knob is set to Sealing. Cancel the Sauté setting and press the Pressure Cook/Manual button. Set the timer for 6 minutes; the pot will take a few minutes to build pressure before cooking.
Natural Release: When the cooking cycle is complete, let the pot sit undisturbed for 15 minutes. After this, perform a controlled Quick Release by turning the knob toward Venting in short bursts, using a wooden spoon handle to avoid any splatter.
Final Touches: Once the pin in the lid drops, carefully open the lid away from you. Stir the soup gently, being cautious of any hot steam pockets. Taste and adjust salt, if needed.
Add Tortillas & Corn: Mix in the tortilla strips and frozen corn. Allow the soup to sit for a few minutes, stirring occasionally to help the tortillas dissolve.
Serve: Ladle the soup into bowls and top with your favorite garnishes, including sour cream, cheese, avocado, red onion, and jalapeño slices.
Family-Friendly Meal Ideas
Making an Instant Pot Taco Soup is more than just following a recipe; it’s about gathering your loved ones for a meal steeped in comfort and familiarity. This dish can serve as a canvas for your culinary creativity. Want to spice things up? Add some diced peppers or a squeeze of fresh lime for an added zing. Consider pairing this taco soup with homemade cornbread or warm tortilla chips for a complete family dinner. The possibilities are endless!
FAQs About Instant Pot Taco Soup
Can I use other meats instead of ground beef or turkey?
Absolutely! You can substitute ground chicken or even plant-based meat alternatives for a lighter, vegetarian version of this soup.How can I make my taco soup spicier?
If you love a good kick, consider adding extra diced jalapeños or spicy salsa to the mix. You can also try using spicy taco seasoning instead of the regular blend.Can I freeze leftover taco soup?
Yes! This soup freezes beautifully. Just make sure to let it cool before transferring it to airtight containers or freezer bags. It can be stored for up to 3 months.What toppings can I use?
The sky’s the limit! Besides the suggested sour cream and cheese, try fresh cilantro, lime wedges, or even crushed tortilla chips for added texture.
Conclusion
There you have it! A warm, satisfying bowl of Instant Pot Taco Soup that the whole family will love, packed with flavor and nutrients. This recipe not only simplifies your cooking process but also delivers a meal that encourages family bonding over delicious food. So grab your Instant Pot and get ready to whip up a comforting dinner that makes taco night even more special. Dive into the warmth of homemade goodness — your family will be asking for seconds!