Instant Pot LOADED Taco Soup Recipe

Everyone needs an easy, go-to recipe that their family loves. This Instant Pot Taco Soup is a people pleaser with the added benefit of being quick and easy to clean up.

Prep Time10

Cook Time6

Total Time16

Course: Main Course, Soup

Cuisine: American, Mexican

Keyword: Instant pot loaded taco soup, Instant Pot soup, loaded taco soup, Taco Soup

Servings:

Calories: 347kcal

Equipment

Instant Pot

Ingredients

1-2 pounds ground beef or ground turkey
1 packet taco seasoning mix about 3 Tbsp.
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
1 packet Ranch Dressing Mix (optional)
10 ounces Rotel Tomatoes and Green Chiles
1 (7 ounce) can diced green chilies with juice
4 cups chicken broth
1 (14 oz) can black beans rinsed & drained
1 (14 oz) can garbanzo beans rinsed & drained
1 (14 oz) can red kidney beans or pinto beans, rinsed & drained
1 (14 oz) can diced tomatoes with juice

To Finish:

4 5" corn tortillas cut in thin strips (optional)
1 cup frozen corn (or 1 can of corn, drained)

Instructions

Press the Sauté button on your Instant Pot. Add the meat. Cook for 3 minutes.
Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Cook until meat is browned.
Add the Ranch packet, Rotel, green chiles, and chicken broth and stir. Bring the broth to a slow simmer and then add all of the beans and stir well.
Add the can of diced tomatoes, but don't stir.
Place the lid on the pot and lock in place. Turn the knob to sealing.
Cancel the Sauté setting and then press the Pressure Cook/Manual button. Set the cook time for 6 minutes.
When cooking time is up, allow the Instant Pot to natural release for 15 minutes. Then quick release any remaining pressure.
Add the tortillas (if desired) and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
Garnish and serve.

Nutrition