Instant Pot Taco Soup Recipe

Information : Course: Entree, Cuisine: Mexican, Servings for: 10 servings, Author: The Frugal Girls (https://thefrugalgirls.com/2018/09/instant-pot-taco-soup.html)

Ingredients

  • 1 pound Ground Beef
  • 14.5 ounces Beef Broth {1 can}
  • 15 ounces Kidney Beans {1 can} drained
  • 15 ounces Black Beans {1 can} rinsed and drained
  • 14.5 ounces Petite Diced Tomatoes + liquid from can (1 can}
  • 15 ounces Corn + liquid from can {1 can}
  • 10 ounces Original Rotel – Diced Tomatoes & Green Chilies {1 can}
  • 1 ounce Hidden Valley Ranch Seasoning Mix packet or 3 tablespoons Homemade Buttermilk Ranch Mix
  • 1 ounce Taco Seasoning Mix packet or 3 tablespoons Homemade Taco Seasoning
  • 1.5 teaspoon Onion Powder
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Cayenne Pepper {optional to add a little heat}

Cooking Instructions

  1. Place Ground Beef in Instant Pot, set to Saute and brown for 5-7 minutes.
  2. Once browned, cancel Saute setting and drain grease from Instant Pot.
  3. In small bowl, combine Ranch Seasoning, Taco Seasoning, Onion Powder, Salt and optional Cayenne Pepper.
  4. Add Beef Broth, Kidney Beans, Black Beans, Corn and Seasonings from small bowl to Instant Pot, and combine thoroughly.
  5. To avoid touching the sides of Instant Pot, add to the center of mixture the Tomatoes and Rotel.
  6. Place lid on pot and select Pressure Cook, High Pressure and change cook time to 8 minutes.
  7. Preheat will begin 10 seconds after settings have been selected.
  8. Once cook time has completed, quick release pressure before removing lid.
  9. Allow soup to cool for 5 minutes, then stir before serving into bowls.
  10. Top with Sour Cream, Shredded Cheddar, Chopped Green Onions and Fritos to send the flavor over the top!

Notes

  • It will take approx. 15 minutes for Instant Pot to reach pressure before your selected cook time begins. This is in addition to the time to brown beef and the 8 minute cook time you have selected.
  • If using a Crock Pot Pressure Cooker, select the “Beans/Chili” setting to manually override cook time and pressure settings.
  • If you’d like to freeze the soup for later, allow it to cool off after you have cooked it.  Then transfer soup to Ziploc Freezer bags, and lay flat in the freezer to save space.