Instant Pot Taco Soup

 

Instant Pot Taco Soup

This soup is fast to make, uses minimal ingredients, and is great for families with allergies since it contains no gluten and the only dairy is on the side.

Prep Time:
 
5 mins
Cook Time:
 
20 mins
Additional Time:
 
5 mins
Total Time:
 
30 mins
Servings:
 
6 

Ingredients

  • 1 pound ground beef

  • 1 small onion, diced

  • 2  (15.5 ounce) can black beans, rinsed and drained. *pinto beans, kidney beans, or chili beans can also be used here.  I often use two different kinds, or a three bean mix.  Switch it up, they all work well and add a slightly different twist.

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 2 (10 ounce) can diced tomatoes 

    1 (4 ounce) can diced mild chiles

  • 1 cup beef broth (Optional)

  • 1 (1.25 ounce) package taco seasoning mix


    Toppings:

  • 2 avocados, sliced (optional)

  • 2 cups shredded cheese, I use a Mexican 4 cheese blend, but you can use whatever you prefer)

    Diced cilantro

    Sour cream

    Tortilla chips

    Lime juice


Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with toppings on the side.

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