If cozy, no-fuss dinners are your love language, you’re about to fall head over heels for Instant Pot Taco Soup. This recipe takes all the bold, zesty flavors of classic tacos and transforms them into a piping-hot bowl of comfort—all in just 30 minutes, thanks to the magic of your pressure cooker. The mix of beans, corn, tomatoes, and savory ground meat (with plenty of toppings, of course) makes it satisfying enough for a main course, but simple enough for those hectic weeknights. Taco night just found its new best friend!
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk about the building blocks of your Instant Pot Taco Soup: every ingredient works together to deliver that craveable, tex-mex flavor and hearty texture. Nothing tricky or fancy here—just the everyday pantry staples that make a big impact when layered together in a single pot!
- Ground beef or turkey: Adds body and protein, while soaking up all those taco seasonings. Turkey is a lighter option, but beef delivers classic richness.
- Onion: Diced onion brings a gentle sweetness and depth to the soup’s base—try yellow or white for best results.
- Garlic: Just a couple of cloves bring irreplaceable savory flavor; fresh is key here!
- Black beans: These bring color, creaminess, and an extra dose of fiber—rinse them to remove excess salt.
- Kidney beans: Their sturdy texture stands up to pressure cooking and bulks up every spoonful.
- Corn: Adds a pop of sweetness and golden color that complements the spicy components beautifully.
- Diced tomatoes: The juicy base that helps create the perfect soup consistency.
- Diced tomatoes with green chiles: Adds a gentle kick and extra flavor dimension—choose “mild” or “hot” to suit your spice level.
- Taco seasoning packet: The backbone of your taco soup spice profile—use your favorite blend for a personalized touch.
- Ranch seasoning packet: This secret ingredient adds tang and mellow creaminess—it’s the extra that sets this soup apart!
- Beef or chicken broth: Liquid gold that ties together every flavor, creating a broth that’s both hearty and deeply satisfying.
- Salt and pepper: Season at the end to taste—remember, both canned beans and seasoning mixes add saltiness, so taste before seasoning.
- Optional toppings (cheese, sour cream, tortilla chips, cilantro, avocado): Don’t skip these! They add richness, crunch, and bright herbal notes for the finishing touch.
How to Make Instant Pot Taco Soup
Step 1: Sauté the Meat and Onion
Start by setting your Instant Pot to Sauté mode. Add your ground beef (or turkey) and the diced onion, cooking until the meat is nicely browned and the onion softens, about 5 to 7 minutes. If your meat is on the fattier side, go ahead and drain off any excess grease—this keeps your soup lighter and prevents an oily finish.
Step 2: Add the Garlic
Stir in the minced garlic and cook for just 1 minute—this brief sizzle wakes up the garlic’s aroma and flavor without risk of burning. Trust me, that little step makes all the difference in your finished Instant Pot Taco Soup.
Step 3: Layer In Beans, Veggies, and Seasonings
Now comes the party: add drained black beans, kidney beans, corn, both kinds of tomatoes (including the one with green chiles), taco seasoning, ranch seasoning, and your broth of choice. Give everything a thorough stir to make sure the seasonings dissolve and every bite gets a bit of everything.
Step 4: Pressure Cook
Secure the Instant Pot lid, set the valve to “Sealing,” and cook on Manual (high pressure) for 5 minutes. It may take a few minutes to come to pressure first—this is where the flavors start dancing together! Once that timer beeps, let the pressure release naturally for 5 minutes, then carefully quick release any remaining steam.
Step 5: Season and Serve
Lift the lid and give your soup a final stir. Taste and season with salt and pepper if needed—remember, those packets pack a punch! Serve your Instant Pot Taco Soup piping hot, then go wild with those toppings. The more, the merrier!
How to Serve Instant Pot Taco Soup
Garnishes
Toppings absolutely make this dish! Set out shredded cheddar or Monterey Jack, a dollop of sour cream, crunchy tortilla chips, chopped cilantro, and creamy avocado—everyone can build their own bowl exactly how they like it. It’s a fantastic way to turn soup night into a hands-on feast.
Side Dishes
While your Instant Pot Taco Soup can easily stand alone, it’s also perfect alongside a simple green salad, fluffy rice, or some warm cornbread for dipping. If you’re going for a full taco-themed table, serve with Mexican street corn or a platter of quesadillas for extra flair.
Creative Ways to Present
Transform your soup into a showstopper by serving it in mini bread bowls, or get playful by topping each bowl with a handful of chili-lime popcorn for extra crunch. For parties, set up a taco soup bar with all the toppings spread out so guests can make theirs just the way they love.
Make Ahead and Storage
Storing Leftovers
One of my favorite things about this recipe is how well Instant Pot Taco Soup holds up! Let leftovers cool completely, then transfer to airtight containers and refrigerate for up to 4 days. The flavors deepen overnight, making it even tastier as the week goes on.
Freezing
This soup is a freezer’s dream! Simply portion into freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. It’ll keep beautifully for up to 3 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, simply warm on the stovetop over medium, stirring occasionally, until heated through. Or, microwave individual bowls in 1- to 2-minute intervals, stirring between each to ensure even warming. Add a splash of broth or water if it’s thickened—top with fresh garnishes and dig in!
FAQs
Can I make Instant Pot Taco Soup vegetarian?
Absolutely! Skip the meat altogether and use vegetable broth instead of beef or chicken. You can also add chopped bell peppers or zucchini for extra veggies and heartiness—no one will miss the meat.
Does this soup work with homemade seasonings instead of packets?
Yes, homemade spice blends work beautifully. Use about 2 tablespoons of your preferred taco seasoning and 1 tablespoon of ranch seasoning. Adjust to your taste, and don’t forget a pinch of salt!
What if I don’t have both kinds of beans?
No worries! Just double up on whichever beans you have—or even try pinto beans for a fun twist. The soup is wonderfully flexible, so use what’s in your pantry.
Is Instant Pot Taco Soup gluten-free?
It can be! Make sure your taco and ranch seasoning packets are labeled gluten-free, and serve with GF toppings like corn tortilla chips and avocado. This soup is naturally free of wheat, so a simple label check is all you need.
Can I double this recipe for a crowd?
As long as your Instant Pot is large enough (preferably 8 quarts or more), doubling works great! Just don’t fill past the max line—otherwise, cook in two batches for big gatherings or parties.
Final Thoughts
If you’re looking for a meal that brings people together while saving you time in the kitchen, Instant Pot Taco Soup is it. It’s the kind of warming, flavor-packed recipe you’ll turn to again and again—and everyone will ask for seconds. Give it a try and make it your new weeknight hero!
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Instant Pot Taco Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Taco Soup is a delicious and easy-to-make meal that is perfect for busy weeknights. Packed with flavorful ingredients and customizable toppings, it’s a family-friendly dish that will warm you up from the inside out.
Ingredients
Ground Beef/Turkey Mixture:
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
Soup Base:
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (1 oz) packet taco seasoning
- 1 (1 oz) packet ranch seasoning mix
- 2 cups beef or chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, tortilla chips, chopped cilantro, avocado
Instructions
- Brown the Meat: Set the Instant Pot to Sauté mode. Add the ground beef and onion, cook until browned and onion is soft. Drain excess grease if needed.
- Add Ingredients: Stir in garlic, then add black beans, kidney beans, corn, diced tomatoes, tomatoes with green chiles, taco seasoning, ranch seasoning, and broth. Stir to combine.
- Pressure Cook: Seal the lid, set the valve to Sealing, cook on Manual (High Pressure) for 5 minutes. Natural release for 5 minutes, then quick release.
- Season and Serve: Open the lid, stir, season with salt and pepper. Serve hot with desired toppings.
Notes
- This soup freezes well and tastes even better the next day.
- For a vegetarian version, omit the meat and use vegetable broth.
- You can also add bell peppers or zucchini for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg
