Description
A quick and easy Instant Pot Taco Soup recipe, perfect for a weeknight meal. Packed with ground meat, beans, corn, and flavorful seasonings, this soup is sure to be a crowd-pleaser.
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) packet taco seasoning
- 1 (1 ounce) packet ranch seasoning mix (dry)
- 3 cups beef or chicken broth
- Optional toppings: shredded cheese, sour cream, crushed tortilla chips, avocado
Instructions
- Set Instant Pot to ‘Sauté’ mode. Add ground beef/turkey and chopped onion. Cook, breaking up the meat, until browned. Drain any excess fat.
- Add minced garlic and cook for 1 minute until fragrant. Press ‘Cancel’ to turn off Sauté mode.
- Stir in black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, ranch seasoning, and beef/chicken broth. Do not stir after adding broth; try to keep the taco seasoning from sticking to the bottom.
- Close the Instant Pot lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High Pressure for 10 minutes.
- Once cooking is complete, allow a Natural Pressure Release for 10 minutes, then perform a Quick Release for any remaining pressure.
- Carefully open the lid, stir the soup well.
- Serve hot with your favorite taco soup toppings.
Notes
- Ensure the taco seasoning does not stick to the bottom of the Instant Pot to avoid a “burn” notice.
- Adjust the spice level by using milder or spicier diced tomatoes with green chilies.
- This soup can be made ahead of time and reheated.