thepioneerwoman5.0
Instant Pot Taco Soup
Dinner comes together in minutes with Instant Pot taco soup! Canned beans, frozen corn, and tomato sauce make this a simple recipe with minimal chopping.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Heat the olive oil in a 6- or 8-quart Instant Pot set to sauté on high. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about ⏱️ 4 minutes.
2
Add the garlic, onion and bell pepper and cook, stirring occasionally, until the vegetables begin to soften, about ⏱️ 3 minutes. Add the taco seasoning, chili powder and cumin and stir to combine. Add the beans, chicken broth, tomatoes, tomato sauce, corn, and 1 cup water. Stir to combine.
medium onion, chopped1
3
Lock the cover on the Instant Pot and set to pressure-cook on high for ⏱️ 10 minutes, making sure the steam valve is in the sealing position. When the time is up, let the pressure release naturally for ⏱️ 10 minutes, then carefully turn the valve to the venting position to release the remaining pressure. Taste and season with salt, if needed.
4
Ladle the soup into bowls and top with sour cream, cheese, scallions, and broken tortilla chips.
Sour cream, shredded cheddar cheese, sliced scallions and broken tortilla chips, to serve
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