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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.
Using taco seasoning and ranch dressing mix gives the broth a rich, savory depth, while the pressure cooker brings everything together fast. It’s weeknight-friendly, family-friendly, and perfect for topping with tortilla chips and your favorite garnishes.
What You’ll Like About This Dish
Fast and flavorful. Pressure cooking infuses the broth with big taco flavor in little time.
Hearty and satisfying. Beans, beef, and corn make it a full meal in a bowl.
Customizable. Use your favorite toppings, spice level, and beans.
Great for leftovers. The flavors deepen as it sits in the fridge.
Ingredient Notes
- Ground beef – Leaner beef keeps the soup from being greasy.
- Onion – Adds sweetness and depth.
- Taco seasoning – Provides the signature taco flavor.
- Ranch dressing mix – Adds tangy, savory richness.
- Salt, pepper, cumin – Adjust seasoning as needed.
- Ro-Tel tomatoes – Add heat and acidity.
- Diced tomatoes – Create a hearty, tomato-forward broth.
- Beef stock – Low sodium is ideal since seasonings add plenty of salt.
- Pinto and black beans – Provide texture and protein.
- Corn – Canned or frozen both work well.
- Tortilla chips – Add crunch and make the soup fun to serve.
- Garnishes – Sour cream, avocado, onion, jalapeños, or cheese.
Steps to Make Instant Pot Taco Soup
- Heat the Instant Pot on sauté and add the oil.
- Brown the ground beef with the chopped onion.
- Stir in the taco seasoning, ranch mix, and spices.
- Add both tomatoes, beef stock, beans, and corn.
- Lock the lid and cook on high pressure.
- Allow a natural release, then vent any remaining pressure.
- Ladle into bowls and add tortilla chips and garnishes.
Tips
- Drain excess fat if using higher-fat ground beef.
- Use low sodium broth to balance the seasoning packets.
- Add more broth if you prefer a looser, more brothy soup.
- Set out toppings so everyone can customize their bowl.
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 Suggestions
- 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.
How to Store
Refrigerate: Store cooled soup in airtight containers for up to 4 days. The flavors improve as it sits.
Freeze: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm gently in a saucepan or using the sauté function on the Instant Pot, adding a splash of broth if needed.
Instant Pot Taco Soup
Ingredients
- 1 tbsp vegetable oil
- 1 ½ pounds ground beef, lean; 90/10 or better
- 1 onion, chopped
- 1 pkt taco seasoning, (1 ounce)
- 1 pkt ranch dressing mix, (1 ounce)
- ½ tsp ground black pepper
- ½ tsp ground cumin
- 1 (10-ounce) can diced tomatoes with green chilies, such as RoTel
- 1 (14.5-ounce) can diced tomatoes, with juice
- 3 cups beef stock, unsalted or low sodium
- 1 (15.5-ounce) can pinto beans, drained, rinsed
- 1 (15.5-ounce) can black beans, drained, rinsed
- 1 ½ cups frozen corn, or canned and drained
- Kosher salt, to taste
- Tortilla chips or fried tortilla strips
- sour cream, jalapeno rings, diced avocado, chopped onion, shredded cheese (optional), for garnish
Recommended Equipment
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, until the beef is browned and no longer pink.1 tbsp vegetable oil | 1 1/2 pounds ground beef | 1 onion
- Add the taco seasoning, ranch dressing, 1/2 teaspoon of salt, the pepper, cumin, tomatoes with chilies, diced tomatoes, beef stock, pinto and black beans, and corn.1 pkt taco seasoning | 1 pkt ranch dressing mix | 1/2 tsp ground black pepper | 1/2 tsp ground cumin | 1 (10-ounce) can diced tomatoes with green chilies | 1 (14.5-ounce) can diced tomatoes | 3 cups beef stock | 1 (15.5-ounce) can pinto beans | 1 (15.5-ounce) can black beans | 1 1/2 cups frozen 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. Taste and season with salt, as needed.Kosher salt
- Ladle the soup into bowls and top with tortilla chips or homemade fried tortilla strips.*Tortilla chips or fried tortilla strips
- Garnish as desired, with sour cream, jalapeño rings,, diced avocado, chopped onion, or shredded cheese.sour cream, jalapeno rings, diced avocado, chopped onion, shredded cheese (optional)
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
