Instant Pot Taco Soup
Instant Pot Taco Soup has so much southwestern flavor and it's a breeze to make. The Instant Pot really heats and pressurizes the ingredients so that the soup develops tons of flavor in a short amount of time.
Servings: 8
Equipment
Ingredients
- 2 pounds ground beef
- 1 medium onion chopped
- 1 packet taco seasoning
- 1 packet Ranch seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 can Rotel tomatoes with chilies
- 1 (14.5-ounce) can diced tomatoes do NOT drain
- 1 (14.5-ounce) can chicken broth
- 1 (14.5-ounce) can corn drained
- 1 (14.5-ounce) can light kidney beans drained and rinsed
- 1 (14.5-ounce) can dark kidney beans drained and rinsed
- sour cream, avocado, fresh cilantro, optional
Instructions
- Turn the Instant Pot onto "Saute" mode. Lightly coat the pot with cooking spray. Add ground beef. Break it apart with a wooden spoon and let it cook a little and then add onion. Continue to cook until onion is soft and ground beef is no longer pink. If there is excess grease, you can drain it off.
- Add seasonings and stir to mix well.
- Add remaining ingredients. If pot is getting too full, you can add the beans at the end.
- Turn Instant Pot off. Put lid on and turn valve to "sealing". Set it for Pressure Cook on High for 10 minutes. It won't start counting down the time until the pressure builds up which can take as long as 15 minutes.
- Once time is done, do a quick pressure release. Once pin drops, remove lid.
- If you didn't add beans before, stir them in now. Check for seasoning and add salt if needed.
Nutrition
Calories: 510kcal | Carbohydrates: 44g | Protein: 31g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 966mg | Potassium: 1031mg | Fiber: 11g | Sugar: 6g | Vitamin A: 723IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 7mg