Description
This Instant Pot Taco Soup is a hearty, flavorful meal that’s ready in just 30 minutes. Packed with ground beef, beans, and bold taco seasonings, it’s the perfect quick and easy weeknight dinner.
Ingredients
– 1 lb ground beef
– 1 packet taco seasoning
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 can (10 oz) diced tomatoes with green chiles
– 4 cups beef or chicken broth
– 1 cup frozen corn kernels
– 2 tbsp chopped fresh cilantro
– Salt and pepper to taste
Instructions
1. – Set the Instant Pot to the Sauté function. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
2. – Stir in the taco seasoning and cook for 1 minute.
3. – Add the black beans, pinto beans, diced tomatoes, tomatoes with green chiles, broth, and corn. Stir to combine.
4. – Secure the lid on the Instant Pot and set to Manual/Pressure Cook mode for 10 minutes.
5. – When the cooking time is up, let the pressure release naturally for 5 minutes, then do a quick release.
6. – Stir in the fresh cilantro and season with salt and pepper to taste.
7. – Serve the Instant Pot Taco Soup hot, garnished with desired toppings like shredded cheese, diced avocado, or crushed tortilla chips.
Notes
– For a thicker soup, you can mash some of the beans against the side of the pot.
– Customize the heat level by adjusting the amount of taco seasoning or adding diced jalapeños.
– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Instant Pot
- Cuisine: Tex-Mex