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4.11 from 56 votes

Instant Pot Taco Soup

This Instant Pot Taco Soup is a quick and easy weeknight dinner packed with bold Mexican flavors. Loaded with beef, beans, corn, and spices, it’s perfect topped with cheese, sour cream, and avocado for a hearty, family-friendly meal.
Prep Time10 minutes
Cook Time20 minutes
Additional Time20 minutes
Total Time50 minutes
Course: 100 + BEST Easy Beef Recipes for Dinner
Cuisine: American, Mexican
Keyword: beans, ground beef, instant pot, main dish, soup
Servings: 4 -6
Author: Carrian Cheney

Equipment

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Pounds Ground Beef
  • 1 Medium Onion chopped
  • 1 Can Corn 15.25 oz.
  • 1 Can Pinto Beans 16 oz., drained and rinsed
  • 1 Can Rotel Diced Tomatoes and Green Chilies 10 oz.
  • 2 Cans Diced Tomatoes 14.5 oz.
  • 1 Packet Dry Ranch Seasoning Mix
  • 2 Packets Taco Seasoning
  • 2 ½ Cups Beef Broth
US Customary - Metric

Instructions

FOR THE INSTANT POT:

  • Set the instant pot to "Saute" and add olive oil.
    2 Tablespoons Olive Oil
  • Once hot, add the ground beef and onions, cook until meat is browned.
    2 Pounds Ground Beef, 1 Medium Onion
  • Turn off instant pot and drain meat.
  • Put the meat back into the instant pot.
  • Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning.
    1 Can Corn, 1 Can Pinto Beans, 1 Can Rotel Diced Tomatoes and Green Chilies, 2 Cans Diced Tomatoes, 1 Packet Dry Ranch Seasoning Mix, 2 Packets Taco Seasoning
  • Add beef broth and stir.
    2 ½ Cups Beef Broth
  • Place the lid on and set the valve to "Sealed".
  • Press the "Soup" button and set timer for 20 minutes.
  • Once the soup is done, turn valve to "Quick Release".
  • Serve soup with shredded cheese, avocado, sour cream and Fritos.  

FOR THE SLOW COOKER:

  • Heat a pan to medium heat and add olive oil. Once hot, add the meat and the onions. Cook until meat is browned. Drain.
  • Add meat and onions to the slow cooker. Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning. Add beef broth and stir.
  • Cook on low for 5-6 hours or high for 4 hours.
  • Serve soup with shredded cheese, avocado, sour cream and Fritos.

Video

Notes

Leftovers can be cooled, stored in freezer bags or jars, then thawed and reheated for a fresh, flavorful meal.
 
 

Nutrition

Serving: 1Bowl | Calories: 831kcal | Carbohydrates: 41g | Protein: 47g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 1582mg | Potassium: 1538mg | Fiber: 6g | Sugar: 13g | Vitamin A: 678IU | Vitamin C: 37mg | Calcium: 155mg | Iron: 8mg