Instant Pot Taco Soup

READY IN: 45mins




  • Turn the pressure cooker on to the saute setting. Add the meat (add a little oil if using turkey). 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 dressing mix if using, Ro-tel tomatoes, 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 saute setting and then press the pressure cook/manual button (or dial) and find the + or - button (or dial) to choose 8 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 toward the venting position in short bursts (I use a wooden spoon handle). When you feel confident that no soup will spew out of the steam, open the knob all the way.
  • 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 steam pockets in there.
  • Taste and adjust salt, then add the tortillas and the corn. Stir well and let sit for a few minutes, s tirring occasionally to help dissolve some of the tortillas.
  • Serve with sour cream, cheese, tortilla chips, avocado, red onion, and/or jalapeno.