Easy Instant Pot Taco Soup

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Hearty, quick and easy Instant pot taco soup recipe, homemade with simple ingredients. Loaded with ground beef, beans, corn, tomatoes, taco seasoning and ranch seasoning.

Delicious, warm, flavorful soup is a dream come true on a busy weeknight when everyone’s hungry. This recipe will be your new Taco Tuesday staple! Looking for more Mexican inspired dishes? Then try this Cheesy Taco Pasta (One Pot) and Mexican Ground Beef Taco Meat (One Pot).

Easy Homemade Mexican Taco Soup in White Bowl- Overhead Shot

How To Make Instant Pot Taco Soup From Scratch?

  1. Prep ingredients in Instant Pot– This includes, oil, ground beef, onions, garlic.
  2. Saute- For a few minutes.
  3. Drain meat- And add it back in the pressure cooker.
  4. Add remaining ingredients– This includes green peppers, corn, pinto beans, Rotel tomatoes, diced tomatoes, ranch seasoning, taco seasoning, beef broth, salt, pepper, onion powder.
  5. Mix- Until combined.
  6. Cover and cook– For 6 minutes.
  7. Release pressure- After letting it sit undisturbed for 5 minutes.
  8. Enjoy! Serve in bowls with toppings of your choice.

Taco Soup Ingredients

Oil– Olive oil works great, or any other mild flavor oil you have on hand such as vegetable oil or even corn oil.

Ground beef– Use whatever percent fat you prefer because it will be drained.

Beans– The choice is up to you. Use canned Pinto, black, chili, or red kidney beans.

Seasoning– Taco seasoning, ranch seasoning, onion powder, salt, pepper, and finely minced garlic are the basic flavors.

Vegetables– They are the most popular veggies for this soup: onion, green peppers, corn, tomatoes and green chiles.

 Beef broth Low sodium is best.

Soup Toppings

Sour cream- Full fat is best.

Avocado slices- Can also replace with Easy Guacamole (One Bowl)

Lettuce- Thinly sliced.

Shredded cheese- Freshly grated or shredded is my recommendation.

Cilantro- Finely chopped.

Olives- Black olives compliment this soup the most.

Jalapenos- Deseed to reduce spice.

Plain Greek yogurt- Can be used instead of soup cream.

Parsley- Finely chopped.

Bacon- Use crumbled bacon.

Tortilla strips- Can be homemade or store-bought.

Green onions- Thinly sliced.

What Sides to Serve With Easy Taco Soup with Ranch?

Foods you can use for dipping like bread are perfect:

Salads are also an excellent pairing. Try one of the following:

Rice acan be another option:

Closeup Shot of Mexican Soup

Variations for Beef Taco Soup

Vegetarian taco soup– Leave out the ground beef, and use vegetable broth instead of beef broth. You can also use soy meat alternatives.

7 can soup– Add more cans of beans. Mine is made with 5 cans already.

Chicken soup– Use leftover shredded or rotisserie chicken.

Add chorizo– Use chorizo in addition to or in place of ground beef.

Make it creamy– Add half and half, heavy cream or even cream cheese for a rich and creamy version.

Use leftover shredded turkey- This can be used instead of ground beef. Try this Roast Turkey Breast (One Pan) or this Easy Thanksgiving Turkey (One Pan).

Shrimp soup– Use shrimp instead of ground beef.

Make it spicy– Add jalapenos, Serrano, or other hot chilis, or just add red chili flakes.

Add other vegetables– Such as zucchini, green beans, peas, celery, mushrooms, or carrots. A bag of frozen mixed vegetables would be another option.

Add potatoes– You can add regular russet or sweet potatoes. Simply peel and cube them before adding to the soup.

Add other seasonings and spices– Such as Cajun seasoning or smoked paprika.

Add pasta– Add small boiled and drained pasta like ditalini, elbow, or shells at the end to make this a very filling meal.

Tips and Techniques

How to thicken soup? To thicken it quickly, you can always cook uncovered on the “Saute” mode until liquid is reduced to your desired consistency. Another option is to stir in some heavy cream or cream cheese at the end to thicken it. Some people mix in a cornstarch slurry.

How to make soup thinner? Simply add more broth or water.

Liquid ranch dressing vs. Dry ranch seasoning mix– These are NOT interchangeable. You have to use the dry powder for the concentrated flavor it provides.

Draining fat is super important– Because it prevents the soup from becoming greasy and oily.

Use any beans you like– I used a combination of black beans and Pinto beans but you can use red beans, garbanzo beans or any other beans of your choice. Be sure to use canned beans since they cook faster. Also, make sure to drain and rinse them or else they will discolor your soup and add a very odd “after-taste.”

Use low sodium ingredients– Because this prevents the meal from becoming too salty, especially with regards to the broth.

Adjust amount of seasoning– Add more or less taco seasoning and ranch seasoning, based on your preference. They can be homemade or store-bought.

Storage

Refrigerate– In a sealed container for up to 3 days.

Freeze– In a sealed container for up to 1 month.

Reheat– From thawed, in the microwave or on the stovetop.

Collage Image of Step by Step Process Shots For Making Beef Taco Soup

More One Pot Soup Recipes

Homemade Instant Pot Taco Soup Served in White Bowl
Print

Instant Pot Beef Taco Soup

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Hearty, quick and easy Instant pot taco soup recipe, homemade with simple ingredients. Loaded with ground beef, beans, corn, tomatoes.

Servings: 6 People
Course: Main Course
Cuisine: Mexican
Keyword: instant pot soup, mexican recipe, pressure cooker soup
Calories: 508 kcal
Author: Abeer Rizvi

Ingredients

  • 2 tbsp Oil
  • 1.5 pound Ground beef
  • 1 cup Onion Finely chopped
  • 1 clove Garlic Finely minced
  • 1/2 cup Green peppers Diced
  • 1 can Corn 15 oz. can, Don't drain
  • 1 can Pinto beans Drained, Rinsed, 15 oz. can
  • 1 can Black beans Drained, Rinsed, 15 oz. can, Or use chili beans Or use red kidney beans
  • 1 can Rotel diced tomatoes and green chilies 10 oz. can, Don't drain
  • 1 can Diced tomatoes 14.5 oz. can, Don't drain
  • 1 packet Ranch seasoning mix Dry, 1 oz. packet
  • 1 packet Taco seasoning 1 oz. packet, Can use 2 pockets for a stronger taco flavor
  • 2.5 cups Beef broth Low sodium, Can add more broth if you want a much thinner soup
  • Salt To taste
  • Pepper To taste
  • 1 tsp Onion powder

Instructions

  1. Turn Instant Pot to “Saute”mode and heat oil.

  2. Add ground beef, onions, garlic and cook until meat is no longer pink.

  3. Turn off instant pot and drain meat.

  4. Add the meat back in the pressure cooker.

  5. Add green peppers, corn, pinto beans, Rotel tomatoes, diced tomatoes, ranch seasoning, taco seasoning, beef broth, salt, pepper, onion powder and mix until combined.

  6. Put the lid on and turn the the valve to “Sealing.” Select “Manual” mode and set the timer for 6 minutes.

  7. When the cook time is over, let the pot sit undisturbed for 5 minutes. Then, turn the valve to "Quick Release" and allow pressure to release.

  8. Remove lid and gently mix everything together.

  9. Serve soup in bowls with toppings of your choice (shredded cheese, avocado slices, guacamole, sour cream, lettuce e.t.c.). Enjoy!

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.
Nutrition Facts
Instant Pot Beef Taco Soup
Amount Per Serving
Calories 508 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 9g45%
Trans Fat 1g
Cholesterol 81mg27%
Sodium 1278mg53%
Potassium 853mg24%
Carbohydrates 36g12%
Fiber 8g32%
Sugar 7g8%
Protein 28g56%
Vitamin A 856IU17%
Vitamin C 25mg30%
Calcium 71mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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