The best ever taco chili made in 30 minutes or less in the instant pot (pressure cooker)! Plus instructions for cooking this soup in a crockpot or on the stovetop.
A few months ago, I finally caved and purchased an instant pot. I was maybe a little bit skeptical of how much I’d love it, but am happy to report I was 100% wrong and I, like so many others, am totally obsessed with it. (Here’s the exact one I have in case you’re in the market for one.) I’ve tried a few of my crockpot soup recipes in the instant pot and I’m loving having dinner ready so quick. Especially on those days when I forget to prep something earlier (or forget to throw the ingredients in my crockpot 6-8 hours before dinner time).
I’m slowly updating recipes I’ve tried in the instant pot to give you directions for those, and, in the meantime, I’ve got a slew of other recipes ready to share that have been tested in the instant pot AND crockpot. If you’re new to my site, let me warn you right now, soups/chilis are pretty much my favorite meal on earth. So… there will be a lot coming this Fall/Winter/Spring.
Can I make this taco chili if I don’t have an instant pot? YES!
But before you totally dismiss this recipe because you don’t have an instant pot, let me tell you that you can make this taco chili without one! And below I’ve included the instructions for the different methods so you can see just how easy this chili is to make in whatever appliance/pot you choose to use.
- Stovetop: To make this taco chili on the stovetop: brown the ground beef and onion in a skillet over medium heat. Drain off any grease. Add in all of the other ingredients. Stir and allow to simmer, stirring occasionally, over low heat for 30 minutes.
- Crockpot: To make this taco chili in the slow cooker, brown the ground beef and onion in a skillet over medium heat. Drain off any grease and place the meat mixture in the crockpot. Add all the other ingredients. Stir it all together and cover. Cook on high for 3-4 hours or on low for 6-8 hours.
- Instant Pot: To make this taco chili in the instant pot, you can actually saute the beef and onion first using the “saute” function. Once it’s browned through, you add all of the other ingredients and then cook it for 10 minutes. You’ll let out the pressure naturally for five minutes and then release it all and the soup is ready. Nothing beats a 15 minute cook time! Using the instant pot, this soup can absolutely be ready in 30 minutes or less.
Whatever way you choose to cook this taco chili, it can be ready in a flash with very minimal prep time. The only veggie chopping required is an onion! If you want a truly dump it all in kind of meal, you can buy pre-chopped onions at the grocery store OR buy a bag of frozen onions and defrost those. The rest of the ingredients are pretty much just opening cans and dumping them in (you only have to drain/rinse ONE can!)
The cans called for in the ingredient list are a bit specific, but I’ve tried dozens of variations of taco soups over the year and through a lot of experimenting, I’ve found this mixture of specific canned ingredients to yield the absolute best taco chili! Fire-roasted canned ingredients add an incredible amount of flavor and depth, the chili beans add additional delicious seasoning, and southwestern corn adds a fun twist and additional flavor. While it might take an extra second in the store to find the specific cans, it will be well worth it! OR if you happen to order your groceries online, the ingredients aren’t hard to find at all 🙂
I hope you love this taco chili as much as my family has!
The best ever taco chili made in 30 minutes or less in the instant pot! Plus instructions for cooking this soup in a crockpot or on the stovetop.
- 1 pound ground beef, extra lean
- 1 cup yellow onion, diced
- 1 tablespoon chili powder
- 1/4 teaspoon EACH garlic powder, onion powder, dried oregano
- 1 and 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Optional: 1/4-1/2 teaspoon red pepper flakes
- 3 tablespoons ranch seasoning mix, dry
- 2 teaspoons minced garlic
- 2 cans (15.5 ounces EACH) chili beans (kidney beans in chili sauce), undrained
- 1 can (15 ounces) southwestern corn (poblano and red pepper is mixed in), undrained
- 1 can (14.5 ounces) fire roasted (with seasoning) diced tomatoes, undrained
- 1 can (10.5 ounces) diced tomatoes with green chiles (such as Ro*Tel), undrained
- 1 can (4 ounces) fire-roasted diced green chiles, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- Salt and pepper, to taste
- Toppings: sour cream, freshly shredded cheddar cheese, avocado, lime, tortilla strips (I find them by salad dressings)
INSTANT POT: Heat the instant pot on the saute setting. Add in the ground beef and onion. Brown in the instant pot and then turn off. Add in all of the other ingredients except for the toppings: the chili powder, garlic powder, onion powder, dried oregano, cumin, paprika, (red pepper flakes if desired), ranch seasoning mix, minced garlic, undrained chili beans, undrained corn, undrained tomatoes, undrained green chiles, and drained + rinsed black beans. Add salt and pepper to taste (I like about 1/2 teaspoon of each)
Give everything a really good stir and then place on the lid. Select soup and change to 10 minutes. Allow to cook for 10 minutes and then let the pressure release naturally for 5 minutes. Then release any remaining pressure. Give it another good stir and taste for additional salt/pepper.
When it's finished top individual bowls with a generous handful of cheddar cheese, a big scoop of sour cream and mix that in. Add fresh lime, fresh cilantro or green onions, and/or avocado to individual bowls as desired. Add a handful of tortilla strips if desired.
CROCKPOT: Cook the ground beef and onion in a skillet over medium heat until browned. Drain off any grease and place in the crockpot. Add all the other ingredients. Stir it all together and cover. Cook on high for 3-4 hours or on low for 6-8 hours.
STOVETOP: Cook the ground beef and onion in a skillet over medium heat until browned. Drain off any grease. Add in all of the other ingredients. Stir and allow to simmer over low heat for 30 minutes.
Nutrition Facts for this taco chili does not include the optional toppings as that is highly variable with what you use and how much of it you use 🙂
Here are some more soups to try next:
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