Instant Pot Taco Soup
Serves: 10-12
  • 2.3 lbs (80/20) Ground Beef
  • 2 (1.0 oz) packages of Dry Ranch Seasoning
  • 2 (1.0 oz) packages of Taco Seasoning
  • 2 (14.5 oz) cans Fire-Roasted Diced Tomatoes
  • 1 (28 oz) can Crushed Tomatoes
  • 2 tsp Smoked Paprika
  • 1 (15 oz) can Black Beans (drained)
  • 1 (15.25 oz) can Whole Kernel Sweet Corn (drained)
  • 1 (15.25 oz) can Mild Chili Beans (not drained)
  • 1 (15.25 oz) can Pinto Beans (drained)
  • Toppings as desired
  1. In a cast iron pan, brown the beef and drain fat. To the browned meat, add the dry ranch and taco seasoning. Saute for a few minutes until the seasoning is absorbed.
  2. To your Instant Pot, add the browned and seasoned meat, diced tomatoes, crushed tomatoes, smoked paprika, black beans, corn, mild chili beans, and pinto beans. Stir to combine the ingredients.
  3. Seal the lid on your Instant Pot, make sure valve is pointed to sealing, and cook on manual (high pressure) for 10 minutes.
  4. Do a quick release or allow to manually release pressure if it hasn't released pressure.
  5. Serve with your favorite toppings. I like shredded cheese, French Onion dip, Guacamole, and chips.
  6. If you don't have an Instant Pot, you can cook the ingredients on the stovetop or in your slow cooker. Brown the meat, drain the fat, add the seasoning and then add all the other ingredients. Let the ingredients heat to a boil, reduce to a simmer and then serve.
Recipe by Dining with Alice at