On The Dinner Table – Taco Soup

A couple years ago I had won an Instant Pot from work. I was so excited, as I had really wanted to get one and be able to make dinners much faster. As I was winning mine, my sister was actually purchasing one online for her family. We then faced the dilemma….what do we cook in this? Thankfully we are both avid Pinterest users and were able to start finding recipes. One that she shared with me is Taco Soup, and it’s one that we LOVE in our family.


  • 1-2 pounds ground beef
  • 1 packet of Taco seasoning mix
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 packet Ranch Dressing mix (optional but worth it)
  • 1 – 10oz can of Rotel
  • 1 – 7oz can of Diced Green Chiles, with juice
  • 4 cups Chicken Broth
  • 1 – 14oz can Black beans, rinsed and drained
  • 1 – 14oz can Garbanzo beans, rinsed and drained
  • 1 – 14oz can Red Kidney beans, rinsed and drained
  • 1 – 14oz can Diced Tomatoes with juice
  • 1 – 14oz can of Corn, drained


  • Turn the pressure cooker on to the Sauté setting. Add the meat. 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 packet, if using, Rotel, 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 Sauté setting and then press the Pressure Cook/Manual button (or dial) and the + or – button (or dial) to choose 6 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 towards the Venting position.
  • 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 hot steam pockets in there.
  • Taste and adjust salt, if needed, then add the corn. Stir well and let sit for a few minutes.

We serve this over corn chips, with cheese and sour cream as garnish. But you can add your favorite flavors, Avocado, Jalapeno, Onion, and Salsa.

This is one of my favorite recipes, and it’s great to reheat during the week as well. Please give it a try and let me know how you like it. If you have any other Instant Pot suggestions, please share them as well!

Happy Eating!

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