Easy Taco Soupe Recipe with Rotel (Instant Pot)
This Easy Taco Soup Recipe with Rotel is the epitome of using pantry canned staples. You'll be superstar of the kitchen with minimal effort!
Servings:6 People
Equipment
- 1 Instant Pot/Electric Pressure Cooker
Ingredients
Taco Soup Ingredients
- 1 lb Ground Beef
- 1 14.5 oz can Chicken Broth Beef Broth or stock works also, I used home canned chicken broth in 16oz mason jar
- 1 Packet Taco Seasoning equivalent to 3 Tbsp seasoning
- 1 Packet Ranch Dressing Mix Equivalent to 3 Tbsp mix
- 1 15.5 oz can Red Kidney Beans Partially Drained, pintos or black beans can sub as well
- 1 10 oz can Rotel Tomatoes Diced tomatoes with Green Chilies
- 1 14.5 oz can Diced Tomatoes Undrained
- 1 14.5 oz can Sweet Corn Undrained, I used home canned sweet corn in 16oz mason jar
Garnish/Add Ons Ingredients
- Sour Cream
- Shredded Cheese
- Tortilla Chips
Instructions
- Set Instant Pot to Saute setting. Dice your onion while Instant Pot is warming.
- Set Instant Pot to Saute setting. Dice your onion while Instant Pot is warming.
- Add your ground beef and onions to the heated pot and cook until meat is browned. Drain your excess grease, if desired.
- Open all of your cans while your beef is browning.
- Add the Chicken Broth, Taco Seasoning, Ranch Dressing Mix, Canned Beans, Rotel Tomatoes, and Canned Corn to the instant Pot.
- Stir the ingredients to combine.
- Put your lid on the Instant Pot and close per manufacturers instructions.
- Set to pressure cook on high for 20 minutes.
- Once cooking is complete, release pressure manually, or wait for the pot to naturally release pressure. Either way is fine for this recipe.
- Stir, then ladle into serving bowls.
- Garnish with your favorite toppings, then Enjoy!