This recipe can be made using your Instant Pot (or pressure cooker of choice), or on the stove in a regular pot. I love how pressure cookers give the taste of a meal that his been simmering for hours–in just minutes! If you want to get straight to the recipe, you can scroll on down. Otherwise, read on to enjoy a few tips and ways to personalize this recipe.
The first time I tried to make this soup it turned out as more of a chili, which was still delicious, but just was not what I was going for. This recipe still could be a loose chili, if less broth is added. With any pressure cooker, though, overfilling (especially with liquid substances) can lead to a mess, so I have begun to make soup with just enough liquid to cover my ingredients, and then add more at the end, once the pressure has been released. This has worked out well, because it also cools down the soup a bit–it is SO hot after pressure cooking! Adding room temp broth at the end gets it ready to eat sooner.
Pictured above is most of the ingredients prior to adding broth. This image features a Mad Hungry Spurtle, which I received as a Christmas gift and has been a life saver on my pressure cooker journey. The silicone allows for effortless scraping on the bottom of the pot in sauté mode, and the shape is perfect for scraping along the entire side of the pot. Check them out here!
I love that the ranch seasoning worked well in this recipe. A chili recipe I used years ago called for some, and have experimented with it in different recipes ever since. It is a great combination of seasonings and spices that can bring many dishes to the next level! Maybe I should consider a ranch apple sauce recipe.. KIDDING. Ew. But, you can read more about pressure cooker applesauce here.
A great thing about this recipe is that it can be modified in so many ways to fit taste preferences or diet goals. Leave out the meat for a vegetarian taco soup, use chicken instead of beef for a less-caloric option, or use regular diced tomatoes instead of Rotel for less spice. However you decide to put this soup together, I hope you enjoy it! Below is my bowl topped with some cheese and tortilla chips.
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A flavorful, one-pot, taco inspired soup. This recipe can be modified to create a chili by using less broth than directed in the ingredients list.
- 1.5-2 pouds ground meat of choice (beef, turkey, chicken)
- 1 onion diced
- 30 oz (3 cans) diced tomatoes with chiles (like Rotel) Do Not Drain. Use non-chile diced tomato if you want less spice
- 2 packets taco seasoning
- 1 cup frozen corn
- 2 cans drained beans of choice
- 2 bell peppers (any color) diced
- 3 tbsp ranch seasoning (or one packet of ranch seasoning)
- 32 oz beef broth (chicken broth will work, too)
- Sour Cream
- Shredded Cheese
- Tortilla Chips
Using saute mode in a pressure cooker, or in a large pot on the stove, cook the ground meat and onion until meat is cooked through.
Add all other ingredients, EXCEPT broth.
If using a pressure cooker, add just enough broth to cover the ingredients, being careful to stay below max fill line.
If cooking on the stove, add desired amount of broth (about 32oz)
If using a pressure cooker, seal lid and use “soup” button, or manually set to high pressure for 20 minutes.
If cooking on stove, bring to a boil and then reduce to simmer until ingredients are warm and it has simmered to your liking.
When pressure cooking has finished, allow for a natural release for 10 minutes before quick releasing. This is my preference with liquidy foods to limit sputtering upon steam release.
For more of a soupy texture, add remaining broth and enjoy! Or, leave as is for a chili texture.
If using a pressure cooker, the amounts listed are for a 6 qt cooker. If using a smaller cooker, adjust recipe so ingredients do not exceed max fill line.