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Easy Instant Pot Taco Soup with Ranch Seasoning

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A quick and easy taco soup made in the Instant Pot with ground beef, beans, corn, and a flavorful blend of taco and ranch seasonings. Perfect for busy weeknights, this hearty soup is customizable and ready in under 30 minutes.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (10 oz) Rotel tomatoes with green chiles, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1 ½ cups frozen corn)
  • 2 cups beef broth (low-sodium preferred)
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Lime wedges (for topping)
  • Sliced jalapeños (for topping)

Instructions

  1. Set Instant Pot to ‘Sauté’ and heat for 2 minutes. Add ground beef and diced onion. Cook, breaking up meat, until beef is browned and onion is translucent (5-6 minutes). Leave about 1 tablespoon of fat.
  2. Stir in minced garlic, taco seasoning, and ranch dressing mix. Cook for 1 minute until fragrant.
  3. Pour in about ½ cup of beef broth and scrape up any browned bits from the bottom of the pot.
  4. Add diced tomatoes, Rotel, black beans, kidney beans, corn, and remaining beef broth. Stir to combine.
  5. Close lid and set valve to ‘Sealing’. Cook on Manual/High Pressure for 8 minutes (about 10-12 minutes to come to pressure).
  6. When cooking time is up, let pressure release naturally for 10 minutes, then do a quick release for any remaining steam.
  7. Remove lid, stir soup. Taste and adjust seasoning. Ladle into bowls and top with desired garnishes.

Notes

For best flavor, brown the beef with the seasonings. Use natural release to prevent watery soup. If soup is too thick, add a splash of broth; if too thin, simmer on Sauté to reduce. Leftovers keep in fridge up to 5 days or freeze up to 3 months.

Nutrition

Keywords: instant pot taco soup, taco soup with ranch, easy taco soup, pressure cooker taco soup, weeknight dinner, ground beef soup

Find it online: https://gleefulfork.com/easy-instant-pot-taco-soup-with-ranch-seasoning/