Taco soup made in the Instant Pot is a quick and easy dinner recipe. This soup is made with ground beef, two kinds of beans, Rotel, canned tomatoes, and corn, with a blend of seasonings.
Cooler weather is creeping into Michigan which means it's soup weather. This taco soup recipe is sure to hit on taco Tuesday this fall. It's like a loaded taco in a soup form and so delicious.
How To Make Taco Soup In The Instant Pot
Making taco soup in the Instant Pot is quite simple and easy to do. Now let's get that pressure cooker and get going.
On the front of the IP press, the sauté mode, when the screen reads HOT you are ready to add in the ground beef. You may find our article Instant Pot Terms helpful if you are a beginner at using the pressure cooker.
Break the ground beef up with a spatula and let cook for a minute or two then add in the onions. Next, go ahead and sprinkle the meat with all the seasoning and stir together.
Let cook until there is no pink in the meat. You will want to drain any grease from the meat. Once the grease is drained from the inner pot we will be deglazing it.
Deglazing the inner pot is simple, turn the sauté mode back on. Add in a little bit of the broth and let start to bubble.
Deglazing will help to loosen anything that is stuck at the bottom of the inner pot. I will also take the spatula to help loosen the stuck-on. This helps prevent that dreaded burn notice.
Making It A Soup
With the suaté mode turned off it's time to add in the rest of the ingredients that will make it taco soup. Pour the remaining chicken broth into the inner pot.
You can use store-bought or homemade. I have done both and honestly, I preferred the homemade chicken bone broth better. I felt the homemade broth added more flavor to the soup.
On top of the ground beef add in the Rotel, green chilies, black beans, kidney beans, diced tomatoes, and canned corn. Don't stir!!
You can use fresh Jalapeno peppers in replacement of the green chilis if you like. I did and left some seeds in for a bit more heat. You will also want to make sure to drain and rinse both the black and kidney beans. I also drained the juice off of the canned corn.
Place the lid on the pressure cooker, making sure the steam release valve is set to sealing. Press the pressure cooker button to high, then adjust cooking time to 10 minutes. It will take 10-15 minutes for the Instant Pot to come to pressure and start the cooking time.
When the cooking time is done you will want to do a quick release. This is when you turn the steam release valve to venting. Be careful of the steam.
Grab a bowl and fill it up with this delicious Taco soup. Top it with cheese, sour cream, and tortilla strips for added taco flavors. I have even used plain Greek yogurt in replacement of sour cream and it was amazing.
You can always replace the ground beef with ground turkey or even chicken. You can leave out the meat to make it a vegetarian taco soup.
If spicer is what you are after then you could change the can of diced tomatoes and green chilis for one more can of Rotel. I have also reduced the amount of broth and added in a can of enchilada sauce. Or you could through in some fresh Jalapeno peppers with seeds for added heat.
Frozen corn will also work in this recipe.
Yes, you can, I would say use 2-3 tablespoons of the homemade taco seasoning.
I have made this recipe in both my 6-quart and my 8-quart. They both worked great. I do tend to reach for my 8-quart more when making soups.
This Instant Pot taco soup is a great recipe for those cooler nights that fall and winter bring.
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Taco Soup ~ Instant Pot
Taco Soup made in the Instant Pot is loaded with flavor and is simple to make. This delicious soup recipe is a must have on cooler fall and winter nights.
- 2 Pounds Ground Beef see notes
- 1 Packet Taco Seasoning Mix
- 1 Small Onion finely diced
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Oregano
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Packet Ranch Dressing Mix 3 tablespoons
- 10 Ounces Rotel
- 7 Ounces Diced Green Chilies with juice
- 3 Cups Chicken Broth
- 14 Ounces Black Beans drained and rinsed
- 14 Ounces Red Kidney Beans drained and rinsed
- 14 Ounces Diced Tomatoes
- 14.5 Ounces Canned Corn juices drained
Turn Instant Pot to Sauté mode. When the IP says hot add the ground beef. Break the ground beef up using a spatula let cook for a minute or two then add the diced onion.
Sprinkle on the ground beef the taco seasoning, garlic powder, oregano, salt, pepper, and ranch seasoning, stir with a spatula. Continue to cook until there is no pink in the meat. Drain the grease from the inner pot.
Once the grease is drained from the inner pot place it back into Instant Pot. Leave sauté mode on, pour ½ cup of broth into the inner pot to deglaze the bottom of inner pot.
With the sauté mode turned off add into the inner pot the reaming chicken broth, Rotel, green chilies, black beans, kidney beans, diced tomatoes, and canned corn. Don't stir.
Place the lid onto the Instant Pot turn the steam release valve to sealing. Set the pressure cooker button to high and adjust the cooking time to 10 minutes. The cooking time will start once the IP comes to pressure, this could take up to 15 minutes.
Once the cooking time is done carefully turn the steam release valve to venting. Once the float pin drops remove the lid.
Nutritional values may vary depending on the ingredients used.
Can replace store bought taco seasoning mix with homemade taco seasoning. 2-3 tablespoons will replace the store bought mix.