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tastiest taco soup from the instant pot!

(2 ratings)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

This is my first ever Instant Pot recipe! I got this contraption for Christmas, but after opening the box and looking at the confounded thing, I thought I'd never figure out how to use it! Also the recipes in the book that came with it looked terrible to me, but, I'm no quitter! So after reading the manual and watching a Youtube tutorial or two, also a week of putting together a few new recipes as well as revamping a few of my old family recipes for the pot, I think I've got this! It was a lot of fun and the soup turned out amazing! Be sure to check back for more yummy instant pot meals!

(2 ratings)
yield 8 -10
prep time 5 Min
cook time 1 Hr
method Pressure Cooker/Instant Pot

Ingredients For tastiest taco soup from the instant pot!

  • 1 Tbsp
    olive oil
  • 1 1/2 lb
    lean ground beef
  • 1 lg
    onion, diced
  • 1
    green pepper, diced
  • 2 clove
    garlic, minced
  • 1 can
    pinto beans, drained and rinsed
  • 1 can
    kidney beans, drained and rinsed
  • 2 can
    corn, drained
  • 1 can
    diced green chiles
  • 1 can
    (14.5) oz beef broth
  • 1 can
    (28 oz.) crushed tomatoes
  • 1 can
    (15 oz.) diced tomatoes
  • 1 pkg
    taco seasoning mix
  • 1 pkg
    ranch dressing mix.
  • TOPPING SUGGESTIONS:
  • shredded cheddar cheese
  • sliced green onion
  • chopped, fresh cilantro
  • crushed tortilla chips
  • sliced black olives
  • shredded lettuce

How To Make tastiest taco soup from the instant pot!

  • 1
    Select SAUTE on instant pot. Heat the olive oil in the pot.
  • 2
    Add ground beef, onion, green pepper and garlic. Saute until ground beef is cooked through and vegetables are soft.
  • 3
    Select "CANCEL" on Instant Pot.
  • 4
    Drain grease off of ground beef and return to pot. Add beef broth, tomatoes, chiles, beans, corn, ranch seasoning mix, and taco seasoning mix. Give a stir to mix everything.
  • 5
    Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
  • 6
    Set the Instant Pot to Program Bean/Chili. Adjust the time to 10 minutes.
  • 7
    When cook time has finished, press CANCEL; use quick release.
  • 8
    Be sure venting is completely finished before opening the lid!
  • 9
    Ladle into bowls and serve topped with a dollop of sour cream, cheddar cheese, crushed tortilla chips, fresh cilantro, shredded lettuce, and/or sliced green onions in any combination/amount desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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