Instant Pot Taco Soup
This quick and easy taco soup is loaded with flavor. Taco seasoning, ranch dressing mix, and ground beef make it flavorful and hearty.
- Prep Time: 15 minutes
- Pressure Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Soups, Tex-Mex, Instant Pot, Corn, Beans, Tomatoes, Ranch Dressing
- Method: Pressure Cook
- Cuisine: Tex-Mex
Ingredients
Scale
- 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.
Find it online: https://classic-recipes.com/instant-pot-taco-soup/