This tasty Taco Soup In Instant Pot Recipe is quick, easy, and incredibly delicious. Made with ground beef, sweet corn, Rotel tomatoes, and ranch dressing, it’s an explosion of flavor in every bite!
I have a deep affection for taco soup with ranch and this recipe hits the spot. It’s hearty and will keep you filled up, but it’s light enough to eat as lunch the next day.
Can you ever really have too many dishes that have Mexican flavors in every bite? I can’t! Be sure to try my Blackstone Chicken Fajitas, Watermelon Salsa, and Drool-Worthy Beer Cheese Dip while you are at it.
Why You’ll Love This Recipe
- Makes a large batch
- Tastes incredible
- The corn gives it a touch of sweetness
- It’s satisfying
- Comes together in under an hour
- Can be customized easily
- Ground Beef
- Rotel Tomatoes
- Ranch Seasoning
- Taco Seasoning
- Cayenne Pepper (optional)
Please see the printable recipe card below to view the full directions for how to make insta pot taco soup.
Allow leftover taco soup to cool, then pour into a glass or plastic food container. Refrigerate up to 4 days. Reheat in the microwave or in a pot on the stovetop until hot.
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Yep! You can exchange the ground beef for ground chicken, ground turkey, or even ground sausage. They all work the same but will give you a variety of flavors.
Additionally, you could also use shredded chicken. I recommend using shredded rotisserie chicken to save time.
Sure! You will need to omit the ground beef and swap the beef broth for vegetable broth. It’s still going to be really hearty and satisfying.
Absolutely! You’ll need to brown the ground beef and onion on the stovetop then add it to the slow cooker. Add the rest of the ingredients (except for toppings) and cook on low for 6 hours and high for 4 hours.
I feel like the toppings should help enhance the flavors of the soup! You can also add a ton of variety to the dish when you add different toppings. Everyone can get what they want. Here are some suggestions to try:
Sliced Green Onions
Pico de Gallo
Sure! I recommend a dutch oven because they are large enough for the soup. Plus, I just love mine!
- Instant Pot Homemade Chicken Soup
- Easy Instant Pot Beef Stroganoff
- Panera Chicken Noodle
- Chicken Mac & Cheese
- Instant Pot Tamales
- 1 1/2 - 2 pounds Ground Beef
- 1 medium onion, diced
- 2 cans black beans
- 1 can pinto beans
- 1 can sweet corn
- 1 can rotel tomatoes
- 2 cups beef broth
- 1 packet taco seasoning
- 1 packet ranch seasoning
- cayenne pepper, to taste
- salt, to taste
- pepper, to taste
- Turn the Instant Pot to saute and brown the ground beef.
- Add onions to the pot and saute until translucent.
- Sprinkle with salt & pepper.
- Strain off any excess grease.
- Add taco seasoning and ranch packet.
- Add tomatoes and beans.
- Put the lid on the pot and cook for 10 minutes/manual high pressure.
- Complete a 15 minute natural release, then finish with a quick release.
- Can also be made in slow cooker or on the stove top.
- Add any toppings you enjoy.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.