Instant Pot Taco Soup (Pressure Cooker)
This quick and easy Instant Pot Taco Soup recipe is an easy weeknight dinner full of Tex-Mex flavors! Ready in 30 minutes!
I’ve got an awesome pressure cooker recipe for you today that I adapted from our popular slow cooker taco soup recipe. Now, instead of my favorite taco soup taking hours to cook I can make Instant Pot Taco Soup in just 30 minutes!
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Ingredients You’ll Need
- Ground beef – I suggest using a leaner ground beef such as 90/10 to reduce the amount of excess fat. You can also use ground chicken or ground turkey if you prefer.
- Ranch Dressing Mix – This zesty mix adds a delicious, herb-y, flavor to the soup. Buy a packet at the store or make your own at home.
- Taco Seasoning – This is what gives the soup it’s Tex-Mex flavor. Buy a packet at the store or make your own at home.
- Chicken Broth – I always make mine with chicken broth because it has a mild flavor that doesn’t overpower the seasonings. You can substitute it with vegetable broth or beef broth if you prefer.
- Diced Tomatoes with Chiles – This is a mildly spicy mix of flavors. If you want to up the heat you can use a version with added jalapenos or even habeneros.
- Black Beans – I love black beans in my taco soup but you could also use pinto beans, kidney beans or even garbanzo beans if you prefer.
- Corn – Yellow corn kernels add a little sweetness to the soup to balance out the heat.
New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!
Instructions
My Instant Pot pressure cooker is such a time saver. I throw everything into it, snap on the lid and have taco soup ready in 15 minutes! That’s pretty amazing. I usually brown the ground beef on a Sunday afternoon (no games that day!) so I can use it during the week but if you give yourself another 15 minutes you can brown the ground beef right in the pressure cooker and then toss in the other ingredients and cook on HIGH for 15 minutes.
Either way you’ve got an amazing dinner in 30 minutes or less. I sprinkle a little cilantro and cheddar cheese on top and serve it with tortilla chips to scoop up all of the taco goodness with. Everyone in my house loves it!
Step 1 – Brown the meat. Set your Instant Pot or electric pressure cooker to BROWN and cook the ground beef until it is browned. Then remove the meat from the pressure cooker and drain any excess fat.
Step 2 – Cook. Add all other ingredients to the pressure cooker, and stir them in. Fasten the lid and turn the valve to sealing position. Then set to HIGH for 15 minutes and cook.
Step 3 – Release. When the 15 minutes is up, do a quick release by carefully turning the valve to venting position to let the steam out before removing the lid from the pot.
Step 4 – Serve and enjoy! Serve with your favorite taco toppings. Try fresh cilantro, a dollop of sour cream, shredded cheese, pickled jalapenos, pickled red onions, and of course tortilla chips!
Frequently Asked Questions
Absolutely! While the Instant Pot is a fabulous kitchen gadget that’s reshaped the way we approach cooking, especially for dishes that traditionally take a long time like soups and stews, it doesn’t grant immunity to the pitfalls of overcooking.
Instant Pots cook at a high pressure, which means they can cook food faster than traditional methods. An essential component of pressure cooking is liquid. If there isn’t enough liquid, or there’s too much of it, it can affect cooking times and the consistency of your soup.
Overcooking your soup can also lead to texture issues. Soups often contain a mix of ingredients, each with its own optimal cooking time. For instance, vegetables might become mushy long before meat becomes tender. It’s a balancing act!
No, you should not leave soup in an Instant Pot overnight. Bacteria thrive between 40°F (4.4°C) and 140°F (60°C), often referred to as the “danger zone.” Leaving soup or any food out at room temperature for extended periods can allow harmful bacteria to multiply, posing health risks.
Ideally, you should transfer your soup to an airtight container and refrigerate it within two hours of cooking. This minimizes the risk of bacterial growth.
How to Store It
When you’ve spent time preparing a hearty dish like taco soup, ensuring that it’s stored correctly is essential. Proper storage not only preserves the flavors but also ensures that the soup remains safe to eat. Here’s how to store your taco soup in the refrigerator and freezer, ensuring it remains delicious and fresh.
Refrigerator Storage Instructions
- Cool the Soup: Before refrigerating, let the taco soup come to room temperature. This usually takes about 30 minutes to 1 hour. Storing hot soup can raise the temperature inside the refrigerator, potentially risking the freshness of other items.
- Choose the Right Container: Use airtight containers made of glass or BPA-free plastic. This prevents any moisture from getting into the soup, and it helps avoid unwanted odors from seeping into your soup.
- Label and Date: If you’re a frequent cook, your fridge might be a mosaic of various dishes. Labeling your container with the name of the dish and the date it was cooked can help you easily identify it later and keep track of its freshness.
- Shelf Life: When stored properly in the refrigerator, taco soup can last for 3 to 4 days. After this period, check for any signs of spoilage such as a sour smell, mold, or a change in texture.
- Reheat: Pour the soup into a pot and reheat on the stovetop over medium heat, stirring occasionally, until it’s heated through. If you notice any separation, a good stir usually brings the soup back together.
Freezer Storage Instructions
- Cool the Soup: As with refrigeration, ensure the taco soup is at room temperature before proceeding.
- Portion It Out: If you don’t anticipate reheating the entire batch at once, consider freezing the soup in individual portions. This way, you can defrost only what you need, reducing waste and preserving the rest for later.
- Choose the Right Container: For freezing, opt for freezer-safe bags or containers. These are designed to withstand the colder temperatures and prevent freezer burn. If using bags, lay them flat for efficient storage and easier thawing.
- Label and Date: Similarly, label and date the containers or bags. Taco soup can be stored in the freezer for up to 2-3 months without significant loss of flavor or texture. However, for the best quality, try to consume it within the first month.
- Thaw: When you’re ready to eat the soup, it’s best to thaw it in the refrigerator overnight. If you’re in a hurry, you can use the defrost setting on a microwave, but be sure to stir the soup occasionally for even thawing.
- Reheat: Once thawed, pour the soup into a pot and reheat on the stovetop over medium heat, stirring occasionally, until it’s heated through. If you notice any separation, a good stir usually brings the soup back together.
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Instant Pot Taco Soup
Ingredients
- 2 pounds Ground beef
- 2 packets Ranch Dressing Mix
- 2 packets Taco Seasoning
- 32 ounces Chicken Broth
- 29 ounces Diced Tomatoes with Chiles
- 14.5 ounces Black Beans
- 14 ounces Corn
Instructions
- Set electric pressure cooker to BROWN and cook the ground beef until it is browned.
- Remove from pressure cooker and drain.
- Add all other ingredients to the pressure cooker, fasten the lid, turn the valve to sealing, and set to HIGH for 15 minutes.
- When the 15 minutes is up carefully do a quick release to let the steam out before removing the lid from the pot.
- Ladle into bowls and top with your favorite taco toppings before serving.
Nutrition
What kind of pressure cooker do you have or recommend?
I know so many people who have an Instant Pot and absolutely love it. Simple to use. I have had a Fagor 3-in-1 prsssure cooker/slow cooker/rice cooker for years and I love it.
Can you cook this recipe in a regular pot & for how long?
You can. I would say 30-45 minutes in medium heat. You just want to let the flavors develop and warm everything through.
Why does this need pressure cooking if beef is cooked . 15 minutes on stove or slow cooker is all u need. No pressure cooker needed.
The beef is not fully cooked just browned. A good soup tastes so much better if it simmers for an hour or two so all of the flavors meld together. The pressure cooker speeds up the process and you get a soup that tastes like it cooked for hours. We actually have this same recipe in the slow cooker on the blog and it tastes great too. You are welcome to make it on the stove top as well though I don’t think it tastes nearly as good in 15 minutes.
This is delicious! Thank you for providing.
A few alterations were made. I used half pork and half beef. I mixed one packet of taco seasoning in with the meat while sautéing to make sure the seasoning was in the meat. I added a small can of jalapeños for spice and two cloves of fresh garlic. Lastly, I couldn’t find ranch seasoning and it was still amazing without! Again, thank you! This is going in rotation. ????
So glad you liked it. I love the idea of mixing pork and beef. I’m going to try that next time!
Do you drain and rinse the black beans? Thanks
I suggest you do but it is not required.
I am new to the Instant Pot scene. This looks yummy. It is for a 6 qt pot or 8?
I used a 6 quart pot.
Thanks! Going to try it tonight!
My Instapot dies not have a “brown” button. What other setting could be used in place of the “brown” button.
You would use the Saute button.
This soup is really good! I use Rotel tomatoes for extra zip. I also top with a dollop of sour cream and fritos.
So glad you liked it. Rotel is a great idea!
I was wondering about the sour cream. Thank you for reinforcing my thought.
I just got 6 in 1 farberware pressure cooker, can I use all the instant pot recipes with cooker? I’m really a new cook lol. Unless it’s one pot wonder.
Yes! I actually use a Fagor 3-in-1 pressure cooker. They all work just about the same :). You just want high pressure for 15 mins. I hope you like it as much as I do!
My friend gave me a recipe for taco soup to make on the stove. But I have been making several things in my instant pot but I haven’t figured out how to convert recipe. So this one can’t wait to try because it was similar to her stock pot recipe.
You will love it!
I’m making this tonight, I’m still kinda new to my Pressure Cooker. I’m cutting the recipe in half so would I also cut the cook time in half? Thank you!
I would leave the time the same.
How much olive oil did you use?
2 teaspoons
That is such a rich soup and seems simple to make. I’m planning to make it for dinner since it seems wholesome enough that you wouldn’t need to serve anything with it. Can I make it in my stovetop pressure cooker since I don’t have an electric one? are there any considerations while making the dish in a stovetop pressure cooker?
Yes! Stovetop pressure cookers usually have higher pressure but in the case of this recipe that really doesn’t matter so you shouldn’t need to change a thing. Enjoy!
I don’t see instructions on how to heat once frozen. Would appreciate both in Instant Pot and without.
Hi Tammy, we don’t talk about freezing this recipe and I haven’t tried it myself so I’m not sure of the best way to do it.
What can I replace the ranch with?
Our homemade ranch seasoning mix recipe is posting this Monday.
Getting ready to make this recipe. The ground beef doesn’t come in measured 2 lbs but I have 2 1/2. I can save the 1/2 lb for something else but don’t really have anything that calls for that and I don’t use ground beef for much. Should I just put the whole thing in or will that throw off the outcome too much. Same with the black beans, it’s 15 oz can. What do you do in these situations. Don’t really want leftovers, everything goes bad or in the freezer too long before I discover what else to make with them.
Go ahead and use that last 1/2 pound. It wont hurt a thing 🙂
Do you drain the veggies?
I drain the black beans but not the corn or the tomatoes
I love spicy and Rotel Tomatoes. I think this soup would be better with only one package of Ranch Dressing and one package of Taco Seasoning. Way too salty. I will make this again with adjustments
My boyfriend and I just got a pressure cooker and was looking for our first recipe to use, I came across this one and decided it seemed to be nice. When we took our first bite of this meal our mouths dropped with amazement. The flavors were perfect. This is a great recipe and will definitely be using it again! *For the taco seasoning we used one packet that was a hot and spicy taco mix and the other one was regular. Thank you.
I’m so happy you liked it and that you chose it as your first pressure cooker meal!!
How would you go about cooking this with dry beans?
Hi Edna, if I was going to use dried beans I would cook them separately before adding the rest of the ingredients and cooking this recipe according to the instructions listed. To cook black beans from dried in the pressure cooker try this recipe https://www.wellplated.com/instant-pot-black-beans/
I made this tonight and it was so easy and delicious!! Definitely a keeper!!
I just bought a Crock Pot brand pressure cooker. I’m assuming I can do the same in it. Can I sub ground turkey for the beef?
Yes, it should work the same. Ground turkey will work perfectly.
Good recipe. The ranch flavor was a bit heavy for me. Next time I’ll probably use 1 packet. Other than that I loved it.
What is best to use a instapot or a pressure cooker My daughter got me a pressure cooker for Christmas and I have four crockpot that I love i want something that I can make pasta sauce jam ECT ECT and be able to Put on the Shelf and use at a later time Thanks Angela
Hi Angela, an Instant Pot is a multicooker which means it is a pressure cooker, slow cooker, and rice cooker all in one! You can use the Instant Pot with the pressure cooker settings or a regular pressure cooker. We also have a slow cooker version here https://www.homemadeinterest.com/slow-cooker-taco-soup/