Instant Pot Taco Soup
- Ready In:
- 45mins
- Ingredients:
- 23
- Serves:
-
6-8
ingredients
- 1 -2 lb ground beef (93% lean, if using turkey may want to use a little oil for browning) or 1 -2 lb ground turkey (93% lean, if using turkey may want to use a little oil for browning)
- 1 ounce taco seasoning mix
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 ounce ranch dressing mix
- 10 ounces Rotel tomatoes & chilies
- 7 ounces diced green chilies, with juice
- 4 cups chicken broth, low sodium
- 14 ounces black beans, rinsed and drained
- 14 ounces garbanzo beans, rinsed and drained
- 14 ounces red kidney beans or 14 ounces pinto beans, rinsed and drained
- 14 ounces diced tomatoes, with juice
- 4 corn tortillas, cut into thin strips (use 5 inch tortilla)
- 1 cup frozen corn (or can of corn, drained)
- sour cream
- cheddar cheese or monterey jack cheese, shredded
- tortilla chips
- avocado, diced largely
- red onion, diced
- jalapeno, sliced
directions
- Turn the pressure cooker on to the saute setting. Add the meat (add a little oil if using turkey). Cook for a few minutes.
- Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked.
- Add the ranch dressing mix if using, Ro-tel tomatoes, green chiles, and chicken broth. Stir, and place a glass lid on the pot to help the broth heat up faster. Once the broth is at a slow simmer, add all of the beans and stir well.
- Add the can of diced tomatoes, but don't stir. Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
- Cancel the saute setting and then press the pressure cook/manual button (or dial) and find the + or - button (or dial) to choose 8 minutes. The pot will take several minutes to build up the pressure before the timer starts.
- When the cooking cycle has finished, let the pot sit undisturbed for 15 minutes. Then do a controlled quick release of the pressure by turning the knob toward the venting position in short bursts (I use a wooden spoon handle). When you feel confident that no soup will spew out of the steam, open the knob all the way.
- When the pin in the lid drops down, you can open the lid facing away from you. Give the soup a stir, carefully as there could be some steam pockets in there.
- Taste and adjust salt, then add the tortillas and the corn. Stir well and let sit for a few minutes, s tirring occasionally to help dissolve some of the tortillas.
- Serve with sour cream, cheese, tortilla chips, avocado, red onion, and/or jalapeno.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.