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This instant pot taco soup is a simple weekday dinner packed with bold Mexican flavours. Packed with beef, beans, corn and spices, it is topped with cheese, sour cream and avocado for a hearty, family-friendly meal.
The best taco soup recipe
One of my favorite memories as a mom is when my daughter comes home on a cold autumn afternoon. My son was still a toddler and stood on the window, waiting for them. The moment they passed the big bushes of our garden and entered view, he shone a light with pure excitement and bounced back with joy until they passed through the door. That year felt like the happiest season for our little family. The girl scoops him up in a hug and that night we all gathered around the table in steamed bowls of taco soup topped with crispy chips.
It’s interesting that the simplest and most ordinary day will be the day we cherish most. There’s something about the pot of soup on the stove that feels grounded and safe. Honestly, I think every family should make soup at least once a month in their grade! Children experience so much, and soups have a way to bring comfort, warmth and calm throughout the house.
Instant Pot Taco Soup Ingredients
This hearty taco soup is packed with beef, beans, corn and bold taco flavors. Perfect for weekday dinners or gatherings on match days, and can be made immediately.
Olive oil: adds richness and helps to brown the beef and onions. Ground beef: It provides a hearty, flavorful flavor as a base for soup. You can exchange chicken or ground turkey. Onion: Adds sweetness and depth to the soup. Corn: Brings a natural sweetness and texture. Pinto Beans: Add protein, fiber and heart. You can exchange black beans and green beans. Lortel diced tomatoes and green chili peppers: adds a mild kick and a bright tomato flavour. Dipped Tomatoes: Provides a rich and delicious tomato base in the soup. Dry Lunch Seasoning Mix: Add a creamy, tangy flavor to make it even deeper. Taco Condiments: The soup offers classic taco spices and a flavourful punch. Beef Soup: Creates a delicious, flavorful liquid base for soups. Swap chicken soup in a pinch.
Serve with your favorite toppings and enjoy a warm, comforting bowl that will become a family favorite.
Note: This recipe requires dried ranch seasonings, not ranch dressing. Ranch seasonings are usually served in small packets and are located in the aisle of spices.
How to make taco soup in an instant pot
This simple taco soup is packed with bold flavours and ready to use an instant pot or slow cooker.
Saute: Heat olive oil in an instant pot or pan. Chop the onion with ground beef until brown. Drainage: Removes excess fat from meat and onions. Combination: Add corn, pinto beans, rotel, diced tomatoes, ranch seasonings, and taco seasonings. Mix and stir. Add soup: Pour in the beef soup and stir until everything is combined well. Cook: Instant Pot: Seal and cook in “soup” for 20 minutes and quickly release. Slow Cooker: Cook for 5-6 hours, or at an advanced 4 hours. Serve: Top shredded cheese, avocado, sour cream and fritos if necessary.
Lather it into a bowl and topped with your favorite taco fixes to enjoy a hearty, satisfying meal that everyone will love.
What to top with instant pot taco soup
Usually you can add taco soup to the tacos. Our favorites include fine cheese, sour cream or Greek yogurt, fritos, pickled jalapeno, avocado, diced tomatoes, chopped onions, hot sauce, and green chili. For freshness, add a squeeze of lime juice just before serving. They can also be served with warm tortillas or tortilla chips!
Kick the heat with chili powder, a splash of hot sauce, or fresh peppers like jalapeño.
Can I make taco soup with a slow cooker?
absolutely! To make this simple taco soup with a slow cooker, you need to brown the meat and onions in a frying pan before transferring the mixture to a slow cooker. Discard the remaining ingredients and lower the taco soup for 5-6 hours.
Freezing and reheating instant pot taco soup
The instant pot taco soup is beautifully frozen and is perfect for preparing meals or saving the rest. Cool the soup to room temperature and then store in the freezer in a safe bag or jar. When you’re ready to enjoy, thaw in the fridge overnight and reheat in a stove or microwave. The flavors remain vibrant, so they taste fresh and delicious every time.
Tips for making instant pot taco soup
Pressure Time Factor: Don’t forget that instant pot takes time to build and release pressure.
Customize Ingredients: Replace beans, skip corn, or adjust other ingredients to suit the flavor and what you have on hand.
Spice carefully: If you like spicy, add a dash of hot sauce to the pot or just to the bowl. Start small – a little bit of a long way.
Additional guidance: Check out our Instant Pot Pressure Cooker Cheat Sheet. Find tips for cooking all the basics of an Instant Pot.
This instant pot taco soup is heartwarming and flavorful, easy to customize and makes the perfect weekday meal. Serve with your favorite taco fixtures and enjoy the warm, comforting bowl that the whole family loves.
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How to make instant pot taco soup
Cook ModePrevents the screen from getting dark
In the Instant Pot:
Set the instant pot to “fry” and add olive oil.
2 tablespoons of olive oil
When it gets hot, add the beef and onions and cook until the meat is brown.
2 pounds of ground beef, 1 onion 1
Turn off the instant pot and drain the meat.
Return the meat to the instant pot.
Add corn, beans, llotel, diced tomatoes, ranch seasonings and taco seasonings.
One cone, One can of chinto beans, One can of diced tomatoes and green chili peppers, Two cans of diced tomatoes, 1 packet dry lunch seasoning mix, Two Packet Taco Seasonings
Add the beef soup and stir.
2½ cup beef soup
Place the lid and set the valve to “sealed”.
Press the “Soup” button to set the timer for 20 minutes.
Once the soup is complete, turn the valve into a “quick release.”
The soup is served with fine cheese, avocado, sour cream and fritos.
For slow cookers:
Heat the pan over medium heat and add olive oil. When it gets hot, add the meat and onions. Cook until the meat is brown. drain.
Add the meat and onions to the slow cooker. Add corn, beans, llotel, diced tomatoes, ranch seasonings and taco seasonings. Add the beef soup and stir.
Cook for 5-6 hours or at an overpriced price for 4 hours.
The soup is served with fine cheese, avocado, sour cream and fritos.
Serving: 1bowl, calorie: 831kcal, carbohydrates: 41g, protein: 47g, fat: 55g, Saturated fat: 19g, Polyunsaturated fat: 3g, January Saturated 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
Nutrition information is calculated automatically and should only be used as an approximation.
(TagStoTRASSLATE) Beans (T) Ground Beef (T) Instant Pot (T) Main Dish (T) Soup
