Instant Pot Taco Soup

This Instant Pot Taco Soup is a quick and easy weeknight dinner packed with bold Mexican flavors. Loaded with beef, beans, corn, and spices, it’s perfect topped with cheese, sour cream, and avocado for a hearty, family-friendly meal.

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The Best Taco Soup Recipe

One of my favorite memories as a mom is of our daughters coming home on a chilly late fall afternoon, while our son, still just a toddler, stood at the window waiting for them. The moment they passed the big bush in our yard and came into view, he would light up with pure excitement, bouncing with joy until they walked through the door. That year felt like the happiest season for our little family. The girls would scoop him up in hugs, and that night we all gathered around the table with steaming bowls of taco soup topped with crunchy chips.

It’s funny how the simplest, most ordinary days become the ones we treasure most. There’s something about a pot of soup on the stove that feels grounding and safe. I honestly think every family should make soup at least once a month during the school year! Kids go through so much, and soup has a way of bringing comfort, warmth, and calm to the whole house.

Instant Pot Taco Soup Ingredients

This hearty taco soup is loaded with beef, beans, corn, and bold taco flavors. It’s quick to make and perfect for weeknight dinners or game-day gatherings.

• Olive Oil: Adds richness and helps brown the beef and onions.
• Ground Beef: Provides hearty, savory flavor as the base of the soup. Can swap for ground chicken or ground turkey.
• Onion: Adds sweetness and depth to the broth.
• Corn: Brings a touch of natural sweetness and texture.
• Pinto Beans: Adds protein, fiber, and heartiness. Can swap for black beans or kidney beans.
• Rotel Diced Tomatoes and Green Chilies: Adds a mild kick and bright tomato flavor.
• Diced Tomatoes: Provides a rich, savory tomato base for the soup.
• Dry Ranch Seasoning Mix: Adds creamy, tangy flavor for extra depth.
• Taco Seasoning: Gives the soup classic taco spices and a flavorful punch.
• Beef Broth: Creates a savory, flavorful liquid base for the soup. Swap with chicken broth in a pinch.

Serve it with your favorite toppings and enjoy a warm, comforting bowl that’s sure to become a family favorite.

Note: This recipe calls for dry ranch seasoning, not ranch dressing. Ranch seasoning usually comes in small packets and can be found in the spice aisle.

How to Make Taco Soup in an Instant Pot

This easy taco soup is packed with bold flavors and ready in no time using your Instant Pot or slow cooker.

1. Sauté: Heat olive oil in the Instant Pot or a pan. Cook ground beef and chopped onion until browned.
2. Drain: Remove excess fat from the meat and onions.
3. Combine: Add corn, pinto beans, Rotel, diced tomatoes, ranch seasoning, and taco seasoning. Stir to mix.
4. Add Broth: Pour in beef broth and stir until everything is well combined.
5. Cook:
   • Instant Pot: Seal and cook on “Soup” for 20 minutes, then quick release.
   • Slow Cooker: Cook on low for 5–6 hours or high for 4 hours.
6. Serve: Top with shredded cheese, avocado, sour cream, and Fritos as desired.

Ladle it into bowls and top with your favorite taco fixings for a hearty, satisfying meal everyone will love.

What to Top Instant Pot Taco Soup With

You can top your taco soup with anything you’d normally add to a taco. Some of our favorites include shredded cheese, sour cream or Greek yogurt, Fritos, pickled jalapeños, avocado, diced tomato, chopped onion, hot sauce, and green chiles. For extra freshness, add a squeeze of lime juice right before serving. You can also serve it with warm tortillas or tortilla chips!

Kick up the heat with chili powder, a splash of hot sauce, or fresh peppers like jalapeño.

Can I Make Taco Soup in a Slow Cooker?

Absolutely! To make this easy taco soup in a slow cooker, you’ll need to brown the meat and onions in a skillet before transferring the mixture to a slow cooker. Dump in the rest of the ingredients, then let the taco soup cook on low for 5 to 6 hours.

Freezing and Reheating Instant Pot Taco Soup

Instant Pot Taco Soup freezes beautifully, making it perfect for meal prep or saving leftovers. Let the soup cool to room temperature, then store it in freezer-safe bags or jars. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove or in the microwave until warmed through. The flavors stay just as vibrant, so it tastes fresh and delicious every time.

Tips for Making Instant Pot Taco Soup

Factor in pressure time: Remember the Instant Pot needs time to build and release pressure, which can add a few extra minutes to cooking.

Customize ingredients: Swap beans, omit corn, or adjust other ingredients to fit your taste and what you have on hand.

Add spice carefully: If you like it spicy, add a dash of hot sauce to the pot or just to your bowl. Start small—a little goes a long way.

Extra guidance: Check out our Instant Pot Pressure Cooker Cheat Sheet for tips on cooking all the basics in your Instant Pot.

This Instant Pot Taco Soup is hearty, flavorful, and easy to customize, making it the perfect weeknight meal. Top it with your favorite taco fixings and enjoy a warm, comforting bowl your whole family will love.

Other Comforting Recipes You’ll Love

• Easy Biscuit Chicken Pot Pie
• Southern Macaroni and Cheese
• Best Chili Recipe
• Ham and Potato Corn Chowder
• Slow Cooker Mississippi Pot Roast

How to Make Instant Pot Taco Soup

4.11 from 56 votes

Instant Pot Taco Soup

By Carrian Cheney

Prep10 minutes mins

Cook20 minutes mins

Total50 minutes mins

Servings4 -6

SaveSaved Pin Print

This Instant Pot Taco Soup is a quick and easy weeknight dinner packed with bold Mexican flavors. Loaded with beef, beans, corn, and spices, it’s perfect topped with cheese, sour cream, and avocado for a hearty, family-friendly meal.

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Ingredients 

1x2x3x

• ▢ 2 Tablespoons Olive Oil
• ▢ 2 Pounds Ground Beef
• ▢ 1 Medium Onion, chopped
• ▢ 1 Can Corn, 15.25 oz.
• ▢ 1 Can Pinto Beans, 16 oz., drained and rinsed
• ▢ 1 Can Rotel Diced Tomatoes and Green Chilies, 10 oz.
• ▢ 2 Cans Diced Tomatoes, 14.5 oz.
• ▢ 1 Packet Dry Ranch Seasoning Mix
• ▢ 2 Packets Taco Seasoning
• ▢ 2 ½ Cups Beef Broth

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

FOR THE INSTANT POT:

• Set the instant pot to "Saute" and add olive oil.
  2 Tablespoons Olive Oil
• Once hot, add the ground beef and onions, cook until meat is browned.
  2 Pounds Ground Beef, 1 Medium Onion
• Turn off instant pot and drain meat.
• Put the meat back into the instant pot.
• Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning.
  1 Can Corn, 1 Can Pinto Beans, 1 Can Rotel Diced Tomatoes and Green Chilies, 2 Cans Diced Tomatoes, 1 Packet Dry Ranch Seasoning Mix, 2 Packets Taco Seasoning
• Add beef broth and stir.
  2 ½ Cups Beef Broth
• Place the lid on and set the valve to "Sealed".
• Press the "Soup" button and set timer for 20 minutes.
• Once the soup is done, turn valve to "Quick Release".
• Serve soup with shredded cheese, avocado, sour cream and Fritos.  

FOR THE SLOW COOKER:

• Heat a pan to medium heat and add olive oil. Once hot, add the meat and the onions. Cook until meat is browned. Drain.
• Add meat and onions to the slow cooker. Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning. Add beef broth and stir.
• Cook on low for 5-6 hours or high for 4 hours.
• Serve soup with shredded cheese, avocado, sour cream and Fritos.

Recipe Notes

Leftovers can be cooled, stored in freezer bags or jars, then thawed and reheated for a fresh, flavorful meal.

 

 

 

Nutrition

Serving: 1Bowl, Calories: 831kcal, Carbohydrates: 41g, Protein: 47g, Fat: 55g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated 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 automatically calculated, so should only be used as an approximation.

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