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.
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
*To make fried tortilla strips, slice corn tortillas (as many as you would like for garnish) in half and then into 1/2-inch strips. Heat about 1/2 inch of oil in a 10-inch cast iron skillet (or a similar heavy skillet) until hot and shimmering (about 340°F). Working in batches, add a handful of the tortilla strips to the oil and fry for about 30 to 60 seconds or golden brown and rigid. Use a slotted metal spoon to remove the tortilla strips to paper towels to drain.
Nutrition
Calories: 438kcalCarbohydrates: 33gProtein: 25gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 514mgPotassium: 420mgFiber: 7gSugar: 3gVitamin A: 14IUVitamin C: 1mgCalcium: 27mgIron: 2mg
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.
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