Make dinner super easy tonight when you use your pressure cooker to make this family-favorite Instant Pot Taco Soup!
Warm your family up from head to toe and fill ’em up real good with hearty Instant Pot Taco Soup goodness. That’s right… it’s another Easy Instant Pot Recipe to the rescue!!
It’s okay… I give you permission to skip Taco Tuesday this week, and swap it for hot piping bowls of this savory pressure cooker taco soup!
This easy 6 can beef taco soup recipe is a no nonsense, foolproof weeknight dinner that is both easy to make and a serious crowd pleaser. Oh and it won’t use loads of dishes to make, plus it’s really fast!! See how much time you just saved?
So drop kick those boring dinners right out the back door and make this delicious, quick and easy taco soup instead!
It’s time for some Instant Pot Taco Soup! Here’s what you’ll need…
Related: Make this recipe for free when you shop with Free Grocery Gift Cards!
Instant Pot Taco Soup
What Your Frugal Friends Are Saying About This Recipe:
Darlene writes: “Best taco soup recipe that I have tasted! So much flavor!!”
Erica writes: “Was easy and excellent!”
Tiffany writes: “Cheap and easy to make. It was delicious.”
Annie writes: “Love it, My family loves it, best taco soup ever”
Jodi writes: “A hit with the whole family! (Added Cheese and Avocado slices)”
Instant Pot Taco Soup
Ingredients
- 1 pound Ground Beef
- 14.5 ounces Beef Broth {1 can}
- 15 ounces Kidney Beans {1 can} drained
- 15 ounces Black Beans {1 can} rinsed and drained
- 14.5 ounces Petite Diced Tomatoes + liquid from can (1 can}
- 15 ounces Corn + liquid from can {1 can}
- 10 ounces Original Rotel – Diced Tomatoes & Green Chilies {1 can}
- 1 ounce Hidden Valley Ranch Seasoning Mix packet or 3 tablespoons Homemade Buttermilk Ranch Mix
- 1 ounce Taco Seasoning Mix packet or 3 tablespoons Homemade Taco Seasoning
- 1.5 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1/8 teaspoon Cayenne Pepper {optional to add a little heat}
Instructions
- Place Ground Beef in Instant Pot, set to Saute and brown for 5-7 minutes.
- Once browned, cancel Saute setting and drain grease from Instant Pot.
- In small bowl, combine Ranch Seasoning, Taco Seasoning, Onion Powder, Salt and optional Cayenne Pepper.
- Add Beef Broth, Kidney Beans, Black Beans, Corn and Seasonings from small bowl to Instant Pot, and combine thoroughly.
- To avoid touching the sides of Instant Pot, add to the center of mixture the Tomatoes and Rotel.
- Place lid on pot and select Pressure Cook, High Pressure and change cook time to 8 minutes.
- Preheat will begin 10 seconds after settings have been selected.
- Once cook time has completed, quick release pressure before removing lid.
- Allow soup to cool for 5 minutes, then stir before serving into bowls.
- Top with Sour Cream, Shredded Cheddar, Chopped Green Onions and Fritos to send the flavor over the top!
Notes
- It will take approx. 15 minutes for Instant Pot to reach pressure before your selected cook time begins. This is in addition to the time to brown beef and the 8 minute cook time you have selected.
- If using a Crock Pot Pressure Cooker, select the "Beans/Chili" setting to manually override cook time and pressure settings.
- If you'd like to freeze the soup for later, allow it to cool off after you have cooked it. Then transfer soup to Ziploc Freezer bags, and lay flat in the freezer to save space.
What You’ll Need to Make This Instant Pot Taco Soup Recipe:
Wooden Spoon
Soup Bowls
Instant Pot 6 quart Pressure Cooker
{Comes with a Stainless Steel Insert}
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So have you tried this Instant Pot Taco Soup Recipe yet?
Share with us in the comments below!
Kate says
Is the rotel drained?
Heidi says
Hi Kate ~ you won’t drain the Rotel… you’ll use the entire can. 🙂
Amanda says
Such a good recipe! I used my own homemade taco seasoning and instead of petite Diced Tomatoes I used fire roasted tomatoes. I will definitely make this again!!!
Heidi says
Thanks so much, Amanda… I’m so glad you liked it! And those sound like delicious tweaks you made, too! 🙂
Joyce says
Can you freeze this?
Heidi says
Hi Joyce… yes, absolutely! If you’d like to freeze the soup, after you have cooked it, first allow it to cool off. Then transfer soup to Ziploc Freezer bags, and lay flat in the freezer to save space. Hope that helps!
Samantha says
I have made a similar recipe in the slow cooker a few months back. But now that I know how to use my instant pot, I’m going to try this recipe! I’d like to use chicken breast instead of ground meat. Should I pressure cook my chicken first and then shred it and add it to the soup?
Heidi says
Hi Samantha ~ if you prefer chicken, I’d recommend this Instant Pot Chicken Tortilla Soup Recipe here:
https://thefrugalgirls.com/2020/01/instant-pot-tortilla-soup-recipe.html
Samantha says
Thank you!
Heidi says
You’re very welcome… ENJOY! 🙂
Leslie Brown says
I made this tonight for my family of 7. It was perfect thank you so much! ⭐️⭐️⭐️⭐️⭐️
Heidi says
Aww ~ thanks so much, Leslie… I’m so glad you all liked it! My kids love this one, too.