Jennifer Quick and easy six-can taco soup made in the Instant Pot! Super hearty with a little kick. Perfect for those chilly nights when you’re short on time.
This Easy Instant Pot Taco Soup is soooo good and couldn’t be easier to make. It gets extra bonus points for being made up of staple ingredients that you likely already have on hand. I love to serve it with Frito’s Scoops, shredded cheddar and a dollop of sour cream. Yum!
Looking for a quick and easy dinner idea with a Southwestern flair? Easy Instant Pot Taco Soup is just the thing!
Another bonus? This Easy Instant Pot Taco Soup is fantastic leftover! I could literally heat up a bowl every day for lunch until it’s all gone. Not that it will last that long. It gets gobbled up pretty quickly in this house.
How to Make Easy Instant Pot Taco Soup
Easy Instant Pot Taco Soup
Ingredients
- 1 lb. Ground Beef
- 14.5 oz. can Beef Broth
- 15 oz. can Kidney Beans, rinsed/drained
- 15 oz. can Black Beans, rinsed/drained
- 14.5 oz. can Petite Diced Tomatoes + liquid from can
- 15 oz can Corn + liquid from can
- 10 oz. can Original Rotel
- 1 oz. Ranch Dressing Packet
- 1.5 tsp. Onion Powder
- 1/2 tsp. Salt
- 1/8 tsp Cayenne Pepper
Directions
- Brown Ground Beef on Sauté setting in Instant Pot. Drain grease and return to pot.
- Combine Ranch Seasoning, Taco Seasoning, Onion Powder, Salt and Cayenne Pepper in a small bowl.
- Add Beef Broth, Kidney Beans, Black Beans, Corn and the seasonings above to Instant Pot, and combine.
- Add to the center of mixture the Tomatoes and Rotel.
- Lock the lid and pressure cook on high setting timer for 8 minutes.
- When the time is up, quick release the pressure valve.
- Allow soup to cool for a few minutes before serving.
Note: I originally found this recipe by Heidi at The Frugal Girls. Many thanks to Heidi for sharing such an easy and delicious recipe!
Enjoy!
