Name: Instant Pot Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
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

Ingredients

Scale

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

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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.

Author: chef safe
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