Instant Pot Taco Soup: Quick Weeknight Dinner

Instant Pot Taco Soup delivers big southwestern flavor and is incredibly easy to prepare. The pressure and heat from the Instant Pot intensify the ingredients so the soup develops deep flavor in a short time.

Hearty ground beef, two kinds of kidney beans, onion, corn, and a can of Rotel combine with taco and Ranch seasoning to make a satisfying one-pot meal. This soup freezes well, making it a convenient choice for meal prep and quick reheats on busy nights.

How To Make Instant Pot Taco Soup

The Instant Pot makes this recipe particularly simple because you can brown the meat and finish the soup all in the same pot. Begin on the Saute setting: lightly coat the inner pot with cooking spray or a little oil, then add 2 pounds of ground beef. Break the meat into pieces with a spoon and cook briefly, then add one chopped medium onion. Continue cooking until the onion softens and the beef is no longer pink. If there’s excess grease, carefully drain it before returning the pot to the Instant Pot base.

Stir in one packet of taco seasoning and one packet of Ranch seasoning along with spices such as 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1 teaspoon chili powder. Mix thoroughly so the seasonings coat the meat and onion.

Add one can of Rotel tomatoes with chilies, one 14.5-ounce can of undrained diced tomatoes, one 14.5-ounce can of chicken broth, one 14.5-ounce can of drained corn, and the two 14.5-ounce cans of drained and rinsed kidney beans (light and dark). If your Instant Pot is close to full, you can leave the beans out and stir them in after pressure cooking to prevent overfilling.

Turn the Instant Pot off momentarily, secure the lid, and set the valve to sealing. Choose Pressure Cook (or Manual) on High for 10 minutes. The cooker will take additional time to come up to pressure (often several minutes), and the countdown only begins once full pressure is reached. When the cook time ends, perform a quick release, then open the lid once the float valve drops.

If you left the beans out earlier, stir them in now. Taste and adjust seasoning with salt or additional pepper as needed. If the soup seems too thin, simmer a few minutes on Saute mode to reduce and concentrate flavors; if it’s too thick, add a little extra broth or water to reach your preferred consistency.

How To Serve

This taco soup is best served hot and garnished with fresh, bright toppings. Popular choices include sliced avocado, a dollop of sour cream or Greek yogurt, sliced green onions, pickled jalapeños, shredded cheddar or Monterey Jack cheese, and chopped fresh cilantro. Crushed tortilla chips or corn chips add a pleasant crunch. For a heartier meal, serve alongside cornbread or cornbread muffins.

If you recently bought an Instant Pot and are getting familiar with it, this recipe is a forgiving, straightforward way to practice sautéing, pressure cooking, and quick release techniques.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop until warmed through. To freeze, cool the soup completely, transfer to freezer-safe containers or heavy-duty freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating from frozen, allow extra time and stir occasionally to ensure even heating.

Tips and Variations

• To lighten the dish, substitute ground turkey or lean ground chicken for the beef. Brown the meat in the same way, then proceed with the recipe.
• For a vegetarian version, replace the ground meat with cooked lentils or extra beans and use vegetable broth instead of chicken broth.
• If you prefer a smokier flavor, add a teaspoon of smoked paprika or a splash of chipotle in adobo.
• Adjust heat by choosing mild or hot Rotel and by adding fresh jalapeño or a pinch of cayenne pepper to taste.
• If you want more fresh brightness, stir in a squeeze of lime juice just before serving.

Recipe Details

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, and fresh cilantro for serving (optional)

Instructions

1. Set the Instant Pot to Saute. Lightly coat the inner pot with cooking spray or a small amount of oil. Add the ground beef, breaking it apart with a wooden spoon. After a few minutes, add the chopped onion and cook until the onion is soft and the beef is no longer pink. Drain excess grease if necessary.
2. Add the taco seasoning, Ranch seasoning, oregano, black pepper, and chili powder. Stir to coat the meat evenly with seasonings.
3. Add the Rotel, undrained diced tomatoes, chicken broth, and drained corn. If the pot is near capacity, reserve the beans to be added after cooking.
4. Secure the lid and set the valve to sealing. Pressure Cook (High) for 10 minutes. Allow the pressure to build; the timer will start once full pressure is reached.
5. When the cook time finishes, carefully perform a quick release. Open the lid once the pressure indicator has dropped.
6. Stir in the beans if they were held back. Taste and adjust seasonings with salt and additional pepper as desired. Serve with your preferred toppings.

Equipment

• Electric pressure cooker or Instant Pot

More Easy Instant Pot Recipes To Try

• Instant Pot Mississippi Roast
• Instant Pot Crack Chicken
• Instant Pot Low Country Boil
• Instant Pot Jambalaya
• Instant Pot Swiss Chicken

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