This flavorful 7 Can Taco Soup comes together in minutes with pantry staples, taco seasoning, and ranch mix. A cozy Instant Pot dinner that's perfect for busy nights - and easy to freeze for later!
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Who knew adding a little bit of pizzazz to 7 cans of veggies could make such a yummy dinner?
Today, I decided to bring back one of the recipes that started it all - 7 Can Taco Soup with Ranch Dressing Mix from the Original Instant Pot Freezer Meal Boot Camp. It's a classic soup recipe that is so easy to drop in the Instant Pot for a last-minute dinner. The whole family loves this one too - even picky kids! Get the taste of a taco in a warm, comforting soup.
Don't think you're getting a spicy soup out of this recipe. Kidn of like my Cracked Out Chicken Chili, It has a lot of flavor but doesn't carry a lot of heat. The key to this recipe is the ranch seasoning mix. It adds the perfect little twang to it and ties everything together so well.
Why You'll Love This Recipe
- Quick & easy - just dump, stir, and pressure cook!
- Family-friendly - even picky eaters love it
- Pantry staples - no fancy ingredients required
- Hearty & filling - loaded with protein and fiber
- Perfect for leftovers - tastes even better the next day
- Freezer-friendly - great for meal prep
Ingredients
- 1 lb ground beef - I prefer using 80/20 ground beef for soups like this; it gives the soup a little bit of flavor without being too fatty.
- 1 cup chopped onion - With the onion, make sure you're chopping into bite-sized pieces before adding to the soup. Nobody wants a big chunk of onion in their soup!
- 1 pack taco seasoning - If you're using a premade mix, this is equal to about 2 tablespoons
- 1 pack Ranch dressing mix - This is equal to about 2 tablespoons if using a premade mix.
- 15.5 oz canned pinto beans, 15.5 oz canned kidney beans - These need to be drained & rinsed prior to adding to the soup.
- 15 oz canned whole kernel corn - The only items I like draining in this soup are the beans; don't drain the rest! That liquid will add great flavor to your soup.
- 10 oz canned Rotel tomatoes & green chiles
- 4 oz canned diced green chiles
- 14 oz canned diced tomatoes
- 2 oz can sliced black olives - Totally ok to leave these out if you're not an olive fan.
- 1 cup water - If you have chicken stock on hand, even better! It will add more flavor.
Additions & Variations
- Make it a creamy taco soup by adding 1 cup of heavy cream at the end of cooking.
- Change up that protein! Sub shredded chicken or shredded turkey for the ground beef.
- Use black beans, chickpeas, or chili beans in place of the pinto/kidney beans in the recipe.
How to Make 7 Can Taco Soup in the Instant Pot
- Start with sauté mode: Set your Instant Pot to Sauté. Once it's hot, drizzle in a bit of oil and add the chopped onions. Cook for 1-2 minutes, stirring occasionally, until they're soft and slightly translucent.
- Brown the ground beef: Add the ground beef to the pot. Use a wooden spoon or spatula to break it up as it cooks. Continue stirring until the beef is browned and fully cooked-about 5 minutes. Carefully drain off any excess grease if needed.
- Add the rest of the ingredients: Pour in the remaining soup ingredients (beans, corn, tomatoes, seasonings, broth, etc.). Give everything a good stir to combine.
- Pressure cook: Secure the lid and set your Instant Pot to Manual or Pressure Cook on High for 15 minutes. When the cooking cycle ends, use a quick release by carefully turning the pressure valve to release any remaining steam.
- Serve and top it off: Once the pressure has fully released, open the lid and stir the soup well. Ladle into bowls and top with your favorites-crumbled cornbread, crushed tortilla chips, shredded cheddar, a dollop of sour cream, or diced red onion.
Alternate Cooking Instructions
No Instant Pot? No problem! Make this soup in the following alternate ways:
- Crock Pot/Slow Cooker: Brown meat and saute onions on the stovetop; drain. Add remaining soup ingredients to a Crock Pot and cook on low for 6-8 hours.
- Stove Top: Brown meat and saute onions in a large soup pot and drain. Once browned, add remaining soup ingredients and bring to a boil. Once boiling, turn down to medium-low heat and simmer for 45 minutes to an hour.
Step-by-Step Recipe Video
More Helpful Tips & Tricks
- Leftovers: This recipe makes a lot of food, so you'll likely have leftovers. Store in an airtight glass container (or your Instant Pot liner with a lid) for 3-4 days in the fridge to avoid staining and flavor transfer. To reheat, use the Instant Pot on the slow cooker setting for about 30 minutes or microwave individual portions.
- This makes a great freezer meal! Add cooked ground beef & all other ingredients (expect water) to a freezer-safe bag; freeze for up to 6 months. When you're ready to cook, add contents of the bag and 1 cup of water to the Instant Pot & cook for 15 minutes on manual, high pressure.
- While the pressure cooker is running, use the time to prep your toppings - bake the cornbread, dice the onion, shred the cheese, and get everything ready to serve.
7 Can Taco Soup
This flavorful 7 Can Taco Soup comes together in minutes with pantry staples, taco seasoning, and ranch mix. A cozy Instant Pot dinner that's perfect for busy nights - and easy to freeze for later!
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Equipment
Ingredients
- 1 lb ground beef
- 1 cup onion chopped
- 1 pack taco seasoning about 2 tablespoons
- 1 pack Ranch dressing mix about 2 tablespoons
- 15.5 oz canned pinto beans
- 15.5 oz canned kidney beans
- 15 oz canned whole kernel corn
- 10 oz canned Rotel tomatoes & green chiles
- 4 oz canned diced green chiles
- 2 oz can black olives sliced (optional)
- 14 oz canned diced tomatoes
- 1 cup water
Toppings
- 1 cup shredded cheddar cheese
- 1 bag tortilla chips
- 1 small red onion minced
- 8 oz sour cream
- 1 package cornbread mix with eggs/milk to prepare
Instructions
- Set Instant Pot to saute mode. Once hot, add a little bit of oil and add onions. Stir for 1-2 minutes, until slightly translucent.
- Add ground beef. Break up and cook through, about 5 minutes. Drain excess grease.
- Add remaining soup ingredients to the pot. Stir well.
- Set the Instant Pot to manual, high pressure, 15 minutes. Once cook cycle is over, release remaining pressure by turning the valve on the lid.
- Once pressure is released from cooker, stir soup well. Serve topped with cornbread, tortilla chips, cheddar cheese, sour cream, and/or diced red onion.
Notes
- This recipe makes a large batch-store leftovers in an airtight glass container or Instant Pot liner with a lid for 3-4 days in the fridge.
- Reheat in the Instant Pot on the slow cooker setting for 30 minutes or microwave individual portions.
- Freezer meal option: Combine cooked beef and all other ingredients (except water) in a freezer-safe bag. Freeze up to 6 months. To cook from frozen, add contents and 1 cup of water to the Instant Pot; cook on manual, high pressure for 15 minutes.
- While the soup cooks, prep toppings like cornbread, diced onion, and shredded cheese.
- Alternate Crock Pot method: Brown meat and sauté onions on the stovetop, then transfer to Crock Pot with remaining ingredients. Cook on low for 6-8 hours.
- Alternate Stovetop method: Brown meat and sauté onions in a soup pot. Add remaining ingredients, bring to a boil, then reduce to a simmer for 45-60 minutes.
Nutrition Facts
Calories: 412kcalCarbohydrates: 40gProtein: 23gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 901mgPotassium: 956mgFiber: 10gSugar: 6gVitamin A: 210IUVitamin C: 21mgCalcium: 125mgIron: 5mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
What is Rotel? I tried google but it's not helping lol
It's a canned diced tomatoes and green chiles combination that's readily available in my area (the southeast). I believe most stores at least have a tomatoes/green chiles combination in off brands if you can't find name-brand Rotel!
Thanks so much! I look forward to trying this recipe!