Instant Pot Taco Soup
This quick and easy Instant Pot taco soup is loaded with flavor. Taco seasoning, ranch dressing mix, and ground beef make it flavorful and hearty.
This Instant Pot taco soup is hearty, flavorful, and incredibly easy to make—perfect for busy weeknights or cozy weekends. Made with ground beef, beans, corn, tomatoes, taco seasoning, and ranch dressing mix, it’s a bold and satisfying meal that comes together quickly thanks to the pressure cooker. Feel free to customize the ingredients based on what you have on hand. Whether you’re serving it for a family dinner or meal prepping for the week, this taco soup is always a hit.
Recipe Variations
- Low-carb: Use only one can of beans or omit both and add more beef or low-carb vegetables like celery, zucchini, or green beans.
- Lighter option: Swap ground beef for leaner ground turkey or chicken.
- Add heat: Stir in chopped jalapeños, diced green chilies, or cayenne pepper for a spicier soup.
- Creamy version: Add cream cheese or some heavy cream after pressure cooking and stir to melt and blend.
- Change the broth: Chicken broth or vegetable stock can be used in place of beef stock.
- Meatless: Use plant-based crumbles or skip the meat and double up on the beans and corn.
Serving Ideas
- Garnish with sour cream, guacamole, shredded cheese, diced avocado, red onion, or jalapeño rings.
- Serve with tortilla chips, fried tortilla strips, or wedges of warm cornbread.
- Pair it with grilled cheese, cheese quesadillas, or a green salad.
- Make it interactive with a toppings bar for family or guests.
Storage and Reheating
To Store:
Let the soup cool completely. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. Leave space in the container to allow for expansion when freezing.
To Reheat Instant Pot Taco Soup:
Stovetop: Reheat in a saucepan over medium heat until hot, stirring occasionally.
Microwave: Heat individual portions in a microwave-safe bowl in 60- to 90-second intervals, stirring in between.
Instant Pot: Use the sauté function to gently reheat leftovers directly in the pot, stirring as needed.
Instant Pot Taco Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 pounds ground beef, lean; 90/10 or better
- 1 onion, chopped
- 1 1-ounce packet taco seasoning
- 1 1-ounce packet ranch dressing mix
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 10-ounce can tomatoes with diced chilies (Ro-Tel)
- 1 14.5 can diced tomatoes
- 3 cups beef stock, unsalted or low sodium
- 1 15.5-ounce can pinto beans
- 1 15.5-ounce can black beans
- 1 1/2 cups corn, frozen or canned and drained
- Tortilla chips, or fried tortilla strips
- Optional garnishes: sour cream, jalapeno rings, diced avocado, chopped red onion, shredded cheese
Instructions
- Choose the sauté button on the Instant Pot and add the vegetable oil. When it displays “hot,” add the ground beef and chopped onion. Cook, stirring frequently, and the beef is browned and no longer pink.
- Add the taco seasoning, ranch dressing, 1/2 teaspoon of salt, the pepper, cumin, tomatoes, beef stock, beans, and corn.
- Secure the lid and make sure the steam release valve is turned to “sealing.” Choose pressure cook, high pressure, and set the time for 10 minutes. When the time is up, let the pressure release naturally for 15 minutes and then carefully turn the steam release valve to “venting” to release the remaining pressure. If your pressure cooker or model is different, follow the manufacturer’s directions for steam release.
- Ladle the soup into bowls and top with tortilla chips or strips and your favorite garnishes.
