Instant Pot Taco Soup
This Instant Pot Taco Soup is loaded with your favorite Mexican flavors, lots of texture and it’s very filling! It’s the perfect solution when you need an easy, delicious weeknight meal!
- Total Time35 minutes
- Yield8 1x
Ingredients
Units
Scale
- 1 pound ground beef
- 1 small onion, chopped
- 1 can of whole kernel corn (or 1 cup of frozen or fresh corn)
- 1 can Rotel tomatoes (or 1 cup of fresh or frozen diced tomatoes + 1 small can of diced green chiles)
- 1 can kidney beans (or 1 cup)
- 1 can Great Northern beans (or 1 cup)
- 1 can black beans (or 1 cup)
- 1 pack dry taco seasoning mix
- 1 pack dry ranch dressing mix
- 2 cups water
Instructions
- Start by turning your pressure cooker on saute. When it’s hot, add the ground beef and chopped onion. Cook until the beef is browned and the onions are soft. Drain.
- Then add the ground beef and onions back to the pot, along with the corn, Rotel, beans, taco seasoning mix, ranch dressing mix, and water.
- Place the lid on your Instant Pot and set it to “Sealed.”
- Press the “Soup” button, or use the “Manual” button and set the timer to 20 minutes.
- Once it beeps, do a “Quick Release” and your soup is ready to eat!
- Serve with your favorite toppings like corn chips or tortilla chips, corn bread, shredded cheese, and sour cream.
- Prep Time: 10
- Cook Time: 25
Find it online: https://rosebakes.com/instant-pot-taco-soup/
