Instant Pot Taco Soup

READY IN: 45mins


  • 1 -2lbground beef (93% lean, if using turkey may want to use a little oil for browning) or 1 -2 lbground turkey (93% lean, if using turkey may want to use a little oil for browning)
  • 1ouncetaco seasoning mix
  • 1teaspoongarlic powder
  • 12 teaspoononion powder
  • 12 teaspoonoregano
  • 12 teaspoonsalt
  • 12 teaspoonpepper
  • 1ounceranch dressing mix
  • 10ouncesRotel tomatoes & chilies
  • 7ouncesdiced green chilies, with juice
  • 4cupschicken broth, low sodium
  • 14ouncesblack beans, rinsed and drained
  • 14ouncesgarbanzo beans, rinsed and drained
  • 14ouncesred kidney beans or 14 ouncespinto beans, rinsed and drained
  • 14ouncesdiced tomatoes, with juice
  • 4corn tortillas, cut into thin strips(use 5 inch tortilla)
  • 1cupfrozen corn (or can of corn, drained)
  • sour cream
  • cheddar cheese or monterey jack cheese, shredded
  • tortilla chips
  • avocado, diced largely
  • red onion, diced
  • jalapeno, sliced

    Serving Size: 1 (508) g

    Servings Per Recipe:6

    Calories: 511.3

    Calories from Fat 130 g 26 %

    Total Fat 14.5 g 22 %

    Saturated Fat 5 g 25 %

    Cholesterol 51.4 mg 17 %

    Sodium 1914.5 mg 79 %

    Total Carbohydrate64.2 g 21 %

    Dietary Fiber 15.9 g 63 %

    Sugars 4.5 g 18 %

    Protein 33.7 g 67 %


  • Turn the pressure cooker on to the saute setting.Add the meat (add a little oil if using turkey).Cook for a few minutes.
  • Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper.Continue cooking, stirring occasionally, until meat is cooked.
  • Add the ranch dressing mix if using, Ro-tel tomatoes, green chiles, and chicken broth.Stir, and place a glass lid on the pot to help the broth heat up faster.Once the broth is at a slow simmer, 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 steam release knob to the sealing position.
  • Cancel the saute setting and then press the pressure cook/manual button (or dial) and find the + or – button (or dial) to choose 8 minutes.The pot will take several minutes to build up the pressure before the timer starts.
  • When the cooking cycle has finished, let the pot sit undisturbed for 15 minutes.Then do a controlled quick release of the pressure by turning the knob toward the venting position in short bursts (I use a wooden spoon handle).When you feel confident that no soup will spew out of the steam, open the knob all the way.
  • When the pin in the lid drops down, you can open the lid facing away from you.Give the soup a stir, carefully as there could be some steam pockets in there.
  • Taste and adjust salt, then add the tortillas and the corn.Stir well and let sit for a few minutes, s tirring occasionally to help dissolve some of the tortillas.
  • Serve with sour cream, cheese, tortilla chips, avocado, red onion, and/or jalapeno.
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