Instant Pot Taco Soup

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This Instant Pot Taco Soup recipe is an easy weeknight dinner, that’s full of all your favorite Mexican flavors. Serve with cheese, sour cream and avocado!

 

The Best Taco Soup Recipe made in your Instant Pot or Slow Cooker! ohsweetbasil.com

 

Hi everyone! I’m Jennifer from Deliciously Sprinkled and I’m SOOO excited to share this delicious Instant Pot Taco Soup recipe with all of you today!

 

With the holiday’s in full swing, it seems like we are just so busy that I don’t have time to make dinner and I’m really sick of eating out all the time. So I decided I was going to start using my Instant Pot that I got for my birthday to hopefully help me make dinner quicker and easier.

 

The Best Instant Pot Taco Soup Recipe! An easy weeknight dinner that's ready in less than 30 minutes. ohsweetbasil.com

 

Well you guys, I seriously LOVE my Instant Pot, after I got over the first initial intimidation of it, I learned that it’s really so simple to use and it’s so nice that I can have dinner ready in less then 30 minutes.

 

So if your like me and just got an Instant Pot and don’t know what to make in it, this taco soup is the perfect recipe to try first.  My family loves this soup, my husband said he could eat this everyday!

 

And don’t worry, if you don’t have an Instant Pot, I included my slow cooker instructions for you, as well.

 

The Best Taco Soup Recipe made in your Instant Pot or Slow Cooker! ohsweetbasil.com

 

HOW TO MAKE INSTANT POT TACO SOUP

One of my favorite things about the Instant Pot is that you can saute meat and veggies right in the pot, no need to dirty a bunch of different pots & pans. So the first step, is to saute the ground beef and onions together until browned.

After you’ve browned the meat, just dump the corn, beans, rotel, diced tomatoes, ranch seasoning mix, taco seasoning and beef broth into the pot. Stir and then set the Instant Pot to the soup setting for 20  minutes.

Once the soup is done, serve with your favorite toppings. We like to top our taco soup with shredded cheese, sour cream, avocado and of course, Fritos.

 

The Best Taco Soup Recipe made in your Instant Pot or Slow Cooker! ohsweetbasil.com

 

 

I know this Instant Pot Taco Soup is going to be a family favorite, like it is in our family.

Enjoy and Happy Holidays!

 

Instant Pot Taco Soup

Instant Pot Taco Soup

The BEST recipe for Instant Pot Taco Soup, this soup is full of all your favorite Mexican flavors and makes the perfect weeknight dinner.

Ingredients:

  • 2 Tablespoons olive oil
  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 (15.25 oz.) can corn
  • 1 (16 oz.) can pinto beans, drained and rinsed
  • 1 (10 oz.) can Rotel diced tomatoes and green chilies
  • 2  (14.5 oz.) cans diced tomatoes
  • 1 packet dry ranch seasoning mix
  • 2 packets taco seasoning
  • 2 1/2 cups beef broth

Directions:

FOR THE INSTANT POT:

  1. Set the instant pot to “Saute” and add olive oil.
  2. Once hot, add the ground beef and onions, cook until meat is browed.
  3. Turn off instant pot and drain meat.
  4. Put the meat back into the instant pot.
  5. Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning.
  6. Add beef broth and stir.
  7. Place the lid on and set the valve to “Sealed”.
  8. Press the “Soup” button and set timer for 20 minutes.
  9. Once the soup is done, turn valve to “Quick Release”.

Serve soup with shredded cheese, avocado, sour cream and Fritos.

 

FOR THE SLOW COOKER:

  1. Heat a pan to medium heat and add olive oil. Once hot, add the meat and the onions. Cook until meat is browned. Drain.
  2. Add meat and onions to the slow cooker. Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning. Add beef broth and stir.
  3. Cook on low for 5-6 hours or high for 4 hours.

Serve soup with shredded cheese, avocado, sour cream and Fritos.

Nutrition Information

Yield: 4-6, Serving Size: 1 Bowl

  • Amount Per Serving:
  • Calories: 348 Calories
  • Total Fat: 10.6g
  • Cholesterol: 90.4mg
  • Sodium: 349.1mg
  • Carbohydrates: 24.9g
  • Fiber: 4.5g
  • Sugar: 4.9g
  • Protein: 38.2g
All images and text ©Jennifer for Oh Sweet Basil.

This Instant Pot Taco Soup recipe is an easy weeknight dinner that's full of all your favorite Mexican flavors.

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29 comments on “Instant Pot Taco Soup”

  1. Can I use chicken instead of beef?

  2. This recipe is so tasty! I am making it for a potluck at work tomorrow! 

  3. What’s the calorie count?

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  9. About to make this for the super bowl but not sure about can sizes for all items?

  10. I would love to make this, however I’m wondering if I could possibly purée the tomatoes so they aren’t in chunks?? My kids don’t really care for chunky bits of tomato. Do you think it would change he outcome of the recipe too much?

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  13. WHat size of canned tomatoes do you use

  14. This was wonderful, thank you! However, the total time is NOT 30 minutes. Why do recipes not include at least an estimated time for the pressure to build? The pressure on this took a solid 20 minutes to build up, making total time 50 minutes. Just fyi for future recipes you post. New instant pot owners struggle with this! 😊

  15. So you don’t drain the grease from browning the hamburger meat?

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  18. Do you drain your beans and corn? Thx!

  19. hey girl- this soup looks amazing!