This Instant Pot Loaded Taco Soup is a flavor-packed, hearty meal that comes together in just 16 minutes. Imagine tender chunks of chicken, creamy beans, and sweet corn swimming in a smoky, spiced broth, topped with melty cheese and crunchy tortilla strips. It’s a fiesta of textures and tastes that satisfies every craving without the fuss.
Packed with 27g of protein and 14g of fiber, this soup is as nourishing as it is delicious. The blend of Mexican-inspired spices, tangy tomatoes, and fresh toppings creates a vibrant, comforting dish perfect for busy weeknights. Quick, wholesome, and bursting with bold flavors—it’s taco night, reimagined in a bowl!
Ingredients for Instant Pot Loaded Taco Soup
- 1-2 pounds ground beef or ground turkey (use lean for less fat)
- 1 packet taco seasoning mix (about 3 Tbsp.)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 packet Ranch Dressing Mix (optional, for extra flavor)
- 10 ounces Rotel Tomatoes and Green Chiles (mild or hot, depending on preference)
- 1 (7 ounce) can diced green chilies (with juice)
- 4 cups chicken broth (low-sodium recommended)
- 1 (14 oz) can black beans, rinsed and drained
- 1 (14 oz) can garbanzo beans, rinsed and drained
- 1 (14 oz) can red kidney beans or pinto beans, rinsed and drained
- 1 (14 oz) can diced tomatoes (with juice)
- 4 (5-inch) corn tortillas, cut into thin strips (optional, for thickening)
- 1 cup frozen corn (or 1 can of corn, drained)
Step-by-Step Instructions
- Sauté the meat: Press the Sauté button on your Instant Pot. Add the ground beef or turkey and cook for 3 minutes, breaking it into small pieces as it browns.
- Season the meat: Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Cook until the meat is fully browned and fragrant.
- Add liquids and flavorings: Stir in the Ranch packet (if using), Rotel Tomatoes and Green Chiles, diced green chilies, and chicken broth. Bring the mixture to a slow simmer.
- Incorporate beans: Add the black beans, garbanzo beans, and kidney or pinto beans. Stir well to combine.
- Add tomatoes: Pour in the diced tomatoes (with juice) but do not stir to prevent burning.
- Pressure cook: Place the lid on the Instant Pot and lock it in place. Turn the knob to Sealing. Cancel the Sauté setting, then press the Pressure Cook/Manual button. Set the cook time for 6 minutes.
- Release pressure: When the cooking time is up, allow the Instant Pot to natural release for 15 minutes. Afterward, perform a quick release for any remaining pressure.
- Add tortillas and corn: Stir in the corn tortilla strips (if using) and frozen corn. Let the soup sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
- Serve and garnish: Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, or cilantro. Enjoy!
Perfect Toppings to Elevate Your Taco Soup
Take your Instant Pot Loaded Taco Soup to the next level with these delicious toppings! Try shredded cheddar cheese, diced avocado, a dollop of sour cream, or a sprinkle of fresh cilantro. For a bit of crunch, add crushed tortilla chips or a handful of sliced jalapeños for a spicy kick. Don’t forget a squeeze of lime juice for a zesty finish!
Serve It Up in Style
This hearty soup pairs perfectly with warm cornbread, garlic bread, or a simple side salad for a complete meal. For a fun twist, serve it in individual bowls with a side of tortilla strips for dipping. It’s also great for a cozy weeknight dinner or a crowd-pleasing party dish!
How to Store & Reheat for Later
This soup stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, simply warm it on the stovetop over medium heat or in the microwave, stirring occasionally, until heated through. Add a splash of broth if it thickens too much.
Quick Variations to Mix It Up
Feel free to customize this recipe to suit your taste or pantry staples. Swap ground beef for ground turkey or chicken, or make it vegetarian by using plant-based meat alternatives. Add extra veggies like diced zucchini or bell peppers, or switch up the beans with your favorites. It’s a versatile recipe that’s hard to mess up!
Instant Pot Tips for Stress-Free Cooking
If you’re new to using your Instant Pot, don’t worry! Make sure the sealing ring is properly in place before cooking, and always double-check that the knob is set to “Sealing” before starting. For a quicker release, you can skip the natural release step, but keep in mind the soup will be very hot. Always use the handle to remove the lid safely.
Instant Pot LOADED Taco Soup
Equipment
- Instant Pot
Ingredients
- 1-2 pounds ground beef, or ground turkey
- 1 packet taco seasoning mix, about 3 Tbsp.
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 packet Ranch Dressing Mix, (optional)
- 10 ounces Rotel Tomatoes and Green Chiles
- 1 can diced green chilies, with juice 7 ounce
- 4 cups chicken broth
- 1 can black beans, rinsed & drained 14 oz
- 1 can garbanzo beans, rinsed & drained 14 oz
- 1 can red kidney beans, or pinto beans, rinsed & drained 14 oz
- 1 can diced tomatoes, with juice 14 oz
To Finish:
- 4 5″ corn tortillas, cut in thin strips (optional)
- 1 cup frozen corn, (or 1 can of corn, drained)
Instructions
- Press the Sauté button on your Instant Pot. Add the meat. Cook for 3 minutes.
- Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Cook until meat is browned.
- Add the Ranch packet, Rotel, green chiles, and chicken broth and stir. Bring the broth to a slow simmer and then 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 knob to sealing.
- Cancel the Sauté setting and then press the Pressure Cook/Manual button. Set the cook time for 6 minutes.
- When cooking time is up, allow the Instant Pot to natural release for 15 minutes. Then quick release any remaining pressure.
- Add the tortillas (if desired) and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
- Garnish and serve.