Description
This Instant Pot Taco Soup is a hearty, protein-packed meal that delivers deep, savory flavors in under thirty minutes. By combining seasoned lean ground beef with nutrient-dense beans, sweet corn, and vibrant tomatoes, this recipe creates a complex and comforting soup perfect for busy weeknights. The pressure cooker infuses the spices into every ingredient, offering a delicious, family-friendly dinner solution without the need for hours of stovetop simmering.
Ingredients
1 lb lean ground beef (90/10)
1 medium onion, diced
15 oz black beans, drained and rinsed
15 oz kidney beans, drained and rinsed
28 oz can diced tomatoes, with liquid
12 oz corn, frozen or canned
2 cups beef broth (alcohol-free)
2 tbsp taco seasoning
Instructions
Select the saute function on your Instant Pot.
Brown the ground beef and diced onion together until the meat is opaque and onions are soft.
Drain any excess grease from the pot.
Add the taco seasoning to the meat mixture and stir for one minute to toast the spices.
Pour in the diced tomatoes, black beans, kidney beans, corn, and beef broth.
Stir well to combine all ingredients.
Secure the lid and set the valve to the sealing position.
Cook on high pressure for 10 minutes.
Perform a natural pressure release for 5 minutes, then perform a quick release for the remaining steam.
Notes
Serve topped with fresh cilantro, shredded cheddar cheese, sour cream, or crushed tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Pressure Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 65mg