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Instant Pot LOADED Taco Soup Recipe

5 from 1 vote
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.
Serving8
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes

Ingredients

  • 1-2 pound 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)

Equipment

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

Calories: 347 kcal · Carbohydrates: 50 g · Protein: 27 g · Fat: 5 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 35 mg · Sodium: 969 mg · Potassium: 1088 mg · Fiber: 14 g · Sugar: 5 g · Vitamin A: 239 IU · Vitamin C: 22 mg · Calcium: 102 mg · Iron: 7 mg
Cuisine: American, Mexican
Author: Steph Loaiza
Course: Main Course, Soup