Easy Instant Pot nacho soup with beef recipe is spicy and full of flavor! If you love nachos you’ve got to try this pressure cooker cheesy soup for dinner.
So I had never had nacho soup before but heard about it in passing and thought it had to be my next pressure cooker soup! I’m all about cheese and a bit of spice so how could you go wrong with Instant Pot nacho soup I thought…it turned out delicious!! It is definitely one of my favorite soup Instant Pot recipes now and perfect on cold evenings as well as serving it during a Super Bowl party! (originally published 12/17)
First off I don’t like really spicy things, but I do like a little kick and this was just on the edge of just spicy enough and FULL of flavor too.
- I just served it with a bowl of scoop tortilla chips on the side but you could easily serve it as is or with some soft rolls too.
I also went to the store for cheddar cheese soup to use as the base but found fiesta nacho cheese condensed soup right next to that and thought that would even be better!
I do think that added a bit more spice and nacho like flavor but if you couldn’t find that a can of condensed cheddar cheese soup would do just as well.
Here’s what you’ll need to make this easy Instant Pot nacho soup
- Fiesta nacho cheese condensed soup – can use cheddar cheese condensed soup too as an alternative, if you want heat add 1/2 finely diced jalapeno
- Diced tomatoes – I like using petite version
- Diced chiles – use any heat level, I use medium and it’s perfect but if you don’t want much spice use mild
- Milk – 2% works best to make it a bit thicker, fat free works too if that is what you have
- Ground beef – this is how to thaw Instant Pot frozen ground beef in case you forgot to take it out the night before.
- Taco seasoning – 1 packet or you can make your own and use 1 oz.
- Onion – can omit if desired
- Cheddar cheese – sharp is best
The fiesta nacho cheese soup isn’t as yellow as the “regular” cheddar cheese version so the color at the end looks like this.
I don’t drain the diced tomatoes either so that lends itself to a bit of a redish tint as well. When I brown the meat with my diced onions inside my Instant Pot I don’t bother to drain it, but it is up to you and you can drain it if you wish.
- I tend to buy low fat beef so there isn’t much grease left and what little there is lends to added flavor in my opinion so I choose not to.
I follow this same method when making my Instant Pot spaghetti too…but like any recipe do what you choose. It turns out really beefy and filling, with a side of chips it fed the 5 of us well.
If you’re new to Instant Pot recipes this is an easy one to try. Of course all of the recipes I make on The Typical Mom are simple….that’s just the way I roll. I don’t have a lot of time in the day to cook a complete meal for us so this fancy pressure cooker has been the answer to us eating together more often.
I now use it several times a week for dinners or lunch for me as I work at home and I can have something done in less than 20 minutes.
This is one of our favorite Instant Pot soups, so once you’re done trying this you should try these other easy pressure cooker recipes too:
- Pressure cooker cheesy chicken spaghetti
- Instant Pot cheeseburger macaroni
- Pressure cooker broccoli cheese soup
Here’s the entire printable recipe and a video so you can try this easy nacho cheese soup recipe too!
Instant Pot Nacho Soup
Ingredients
- 1 can condensed fiesta nacho cheese soup or cheddar cheese soup, 10 3/4 oz.
- 1 lb ground beef
- 2 tbsp olive oil
- 1 pkg. taco seasoning 1 oz.
- 1 can chiles diced, canned, 4 oz.
- 1 can petite diced tomatoes 14.5 oz.
- 1.5 c milk 2% is best
- 2 c cheddar cheese shredded, sharp is best
- 1 small onion diced
Instructions
- Turn your Instant Pot to saute.
- Add your olive oil and ground beef and cook for 2-3 minutes. Add your diced onion and continue cooking until most of pink in beef is gone and onions have softened slightly. Turn your Instant Pot off (important step so it can cool and doesn't display burn message later).
- In a bowl whisk together your cheese soup and milk until creamy.
- Add soup mixture.
- Add all other ingredients (except your shredded cheese) into your pot and stir until mixed well.
- Put your lid on and push the soup button, normal setting, for 10 minutes.
- Do a slow release and lift lid carefully.
- Stir in 1.5 c. shredded cheddar cheese until melted.
- Serve with tortilla chips on the side, top with additional cheese and chives if desired.
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Added some cooked tortellini in one batch, and added ravioli in another batch.
Make sure to add cooked paste after soup cooks.
I made this twice and got burn messages. 2nd time I added 1/4 cup extra water and still got the burn message. The soup is wonderful; however not sure if I will make it again.
Are you pushing the off button as directed after cooking the meat so the pot can cool down? If not it will trigger that message because it thinks it is overheating even when it is not burning anything.
My instant pot also gave me a burn message when I made it. It turned my pot off immediately, but the soup was still good. Only the ground beef was a little burnt, next time I think i would make this on the stove top instead.
Tasted great! Only criticism is that I think you need to drain the fat after browning the meat. Maybe that was self explanatory, but I was following the recipe to a T.
That is preference, yes draining will leave it less greasy. Some people prefer to leave in.
The Instant Pot gave me “burn” as the message. I turned it off immediately. Since everything had been cooked prior to putting it into the pot, I was comfortable serving as it was. It tasted good but I’m not sure if I’ll try again.
Is there a way to make this without beef? I don’t eat meat, can tolerate chicken some. This just looks so good!