Instant Pot Taco Soup
This hearty taco soup comes together fast in the Instant Pot, making it a perfect weeknight dinner the whole family will love.
Equipment
- Instant Pot
Ingredients
- 1 tablespoon Olive Oil
- 1 lb Ground Beef
- 1 medium Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 oz Taco Seasoning
- 1 14.5 oz can Diced Tomatoes, undrained
- 1 15 oz can Black Beans, drained and rinsed
- 1 15 oz can Kidney Beans, drained and rinsed
- 1 15 oz can Corn, drained
- 1 4 oz can Diced Green Chiles
- 2 cups Beef Broth
- 1 8 oz can Tomato Sauce
- Shredded Cheddar Cheese, for topping
- Sour Cream, for topping
- Tortilla Chips, for topping
- Fresh Cilantro, for topping
- 1 Avocado, diced, for topping
Instructions
- Set the Instant Pot to saute mode and add the olive oil. Add the ground beef and diced onion, cooking and breaking the meat apart for 5 to 6 minutes until the beef is browned and the onion is softened. Drain any excess grease.
- Add the garlic and cook for 30 seconds. Stir in the taco seasoning and cook for another 30 seconds until fragrant.
- Add the diced tomatoes with their juices, black beans, kidney beans, corn, diced green chiles, beef broth, and tomato sauce. Stir everything together until well combined.
- Lock the lid and set the valve to sealing. Pressure cook on high for 10 minutes.
- When the cook time is complete, allow a natural pressure release for 5 minutes, then carefully switch the valve to venting. Remove the lid once the pin drops.
- Stir the soup and taste for seasoning, adding more salt if needed. Ladle into bowls and top generously with shredded cheddar cheese, a dollop of sour cream, crushed tortilla chips, fresh cilantro, and diced avocado.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 42gProtein: 28gFat: 16g
Tried this recipe?Let us know how it was!