Instant Pot Taco Soup has so much southwestern flavor and it’s a breeze to make. The Instant Pot really heats and pressurizes the ingredients so that the soup develops tons of flavor in a short amount of time.
Lots of ground beef, beans, onion, a packet of taco seasoning, a packet of Ranch seasoning combine to make a delicious taco soup. Leftovers can be frozen and reheated for a second meal.
What I love most about an Instant Pot is you can do a recipe start to finish in it, including sauteing. Start by using the saute mode to brown 2 pounds of ground beef along with a chopped onion. Then add the remaining ingredients and set to Pressure Cook on HIGH for 10 minutes.
If you just recently purchased an Instant Pot and haven’t used it much, Instant Pot Taco Soup is a good, easy recipe to try.
More Easy Instant Pot Recipes to try:
Instant Pot Taco Soup
Ingredients
- 2 pounds ground beef
- 1 medium onion,, chopped
- 1 packet taco seasoning
- 1 packet Ranch seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 can Rotel tomatoes with chilies
- 1 (14.5-ounce) can diced tomatoes,, do NOT drain
- 1 (14.5-ounce) can chicken broth
- 1 (14.5-ounce) can corn, , drained
- 1 (14.5-ounce) can light kidney beans,, drained and rinsed
- 1 (14.5-ounce) can dark kidney beans, , drained and rinsed
- sour cream, avocado, fresh cilantro,, optional
Instructions
- Turn the Instant Pot onto "Saute" mode. Lightly coat the pot with cooking spray. Add ground beef. Break it apart with a wooden spoon and let it cook a little and then add onion. Continue to cook until onion is soft and ground beef is no longer pink. If there is excess grease, you can drain it off.
- Add seasonings and stir to mix well.
- Add remaing ingredients. If pot is getting too full, you can add the beans at the end.
- Turn Instant Pot off. Put lid on and turn valve to "sealing". Set it for Pressure Cook on High for 10 minutes. It won't start counting down the time until the pressure builds up which can take as long as 15 minutes.
- Once time is done, do a quick pressure release. Once pin drops, remove lid.
- If you didn't add beans before, stir them in now. Check for seasoning and add salt if needed.
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
We cook this recipe once a week. And love it. I add 1 chopped jalapeño. But besides that I keep to this recipe
Made it today and it was awesome. Do you know if it can be frozen?
Super easy and SO TASTY. I did my own taco seasoning, and added two copped up bell peppers and an extra can of beans (we just like it extra hardy); topping it with avocado and green onions is a MUST. I made enough to freeze some for dinner next week and I’m already looking forward to it.
What is the serving amount?
Very good. Have made 3 times lately and it is always awesome.
Great easy recipe. Taste great. I used spicy rotel for a extra kick and it turned out nice.
Gray taste and Easy to prepare.
Easy to prepare
Finally made this tonight and it’s delicious! Thank you so much! The entire family loves it!
The Taco Soup looks delicious! Can this soup be cooked in a slow cooker? If so, how long?
Yes, it is delicious from the crockpot. I have been making this “almost” identical soup for the last 15 years. It is very forgiving and can be done in 4 hours on high or you can let it cook on low for much longer. Instead of 2 kinds of kidney beans, I use one of those cans as pinto or sometimes black beans. I also add a can of hominy, which I don’t like to eat on it’s own, but really adds to this recipe. I also have only used 1 pound of meat with this same amount of “canned” items. You can’t mess it up.