One of the best things about my Instant Pot is being able to take my favorite crock pot recipes and convert them to recipes which can be made in record time in the Instant Pot. This Fast & Easy Instant Pot Taco Soup is now my go-to favorite when I need to feed my family in a hurry. The traditional crock pot recipe cooks for about 4 hours on low which is great if I’m able to plan ahead, but for those nights when I need something fast I get out my handy Instant Pot and can have dinner on the table in less than 30 minutes.
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This recipe has just a few simple ingredients and can be customized with different kinds of beans, additional taco seasoning, a can of green chilies or sliced black olives if you prefer. Garnish it with shredded cheese, sour cream, sliced green onions and corn or tortilla chips and you have a complete meal in a bowl.
Ingredients
- 1 lb ground beef
- 1/2 large onion, chopped
- 1 14-oz can pinto beans, drained
- 1 14-0z can black beans, drained
- 1 14-oz can light or dark kidney beans, drained
- 2 14-oz cans chili-ready tomatoes (can use regular diced tomatoes)
- 1 15-oz can tomato sauce
- 1 15 1/4 oz can corn, drained
- 1 c water
- 1 pkg dry Hidden Valley Ranch Dressing mix
- 1 pkg taco seasoning
- salt & pepper to taste
Instructions
- Using the saute setting on the Instant Pot, brown ground beef and onion then drain if necessary
- Add remaining ingredients and stir to combine
- Place lid on Instant Pot and set timer to 6 minutes using the manual setting
- When time is up let sit for 10-15 minutes then do a quick pressure release
- Garnish with shredded cheese, sour cream, sliced green onions, sliced black olives, and Fritos or tortilla chips
Crock Pot Directions
If you’re able to plan ahead, just throw all the ingredients in the crock pot and cook on low for 4 hours!
I hope your family enjoys it as much as mine does!
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I’ll be trying this! I love a crockpot recipe.
Hope you enjoy it! I appreciate you stopping by!
This looks so good! I’m always looking for new soups to try. It’s finally cooling off in Texas so it’s definitely soup season.
Soup is always good when it finally starts cooling off. We have a little ways to go here in Arizona but we’re slowly getting there. Thank you for checking out the recipe!
Wow, this looks fabulous. Thanks for sharing at Snickerdoodle Create Bake Make!
I’ll chalk this up to my list of recipes that are slowly, inexorably convincing me that I need to hoof it out to buy an Instant Pot. I do love a good, fast soup—especially when I can load it up with toppings like this!
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Sheri,
This soups looks so yummy. Please stop by Over The Moon party since you are being featured.
https://eclecticredbarn.blogspot.com/2018/11/over-moon-linky-party_18.html
Hugs,
Bev