INSTANT POT TACO SOUP
Instant Pot Taco Soup is one of the easiest soups to make. This is a variation on an old family favorite. I adapted this to be a pressure cooker taco soup. It’s delicious and zesty!
When I was younger I had a job as a prep cook/dishwasher/server in a retirement home. I worked for a wonderful cook named Ruth. The home only had about 25 residents, so she was able to make them home cooked meals. It was a fun place to work. I loved all of them!
Instant Pot Taco Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
45 mins
Instant Pot Taco Soup is one of the easiest soups to make. This is a variation on an old family favorite. I adapted this to be a pressure cooker taco soup. It's delicious and zesty!
Course: Soup
Cuisine: Mexican
Keyword: pressure cooker taco soup resipe
Servings: 6 - 8
Calories: 357 kcal
Ingredients
1-2 lbs Ground Beef or Ground Turkey (93% lean) use a little oil for browning turkey
1 packet Taco Seasoning Mix, about 3 Tbsp. (or try my Easy Taco Seasoning recipe)
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Oregano
1/2 tsp Salt
1/2 tsp Pepper
1 packet Ranch Dressing Mix (optional)
1 (10 oz) can Rotel
1 (7 oz) can Diced Green Chiles, With juice
4 cups Chicken Broth, low sodium
1 (14 oz) can Black Beans, rinsed & drained
1 (14 oz) can Garbanzo Beans, rinsed & drained
1 (14 oz) can Red Kidney or Pinto Beans, rinsed & drained
1 (14 oz) can Diced Tomatoes, with juice
To Finish
4 5" Corn Tortillas, cut in thin strips (optional, but adds a nice masa flavor)
1 cup Frozen Corn (or 1 can of corn, drained)
Garnishes
Sour Cream
Cheddar or Monterey Jack Cheese, shredded
Tortilla Chips
Avocado, large dice
Red Onion, diced
Jalapeño, sliced
Instructions
Turn the pressure cooker on to the Sauté 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 packet, if using, Rotel, 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 Sauté setting and then press the Pressure Cook/Manual button (or dial) and 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 towards the Venting position in short bursts (I use a wooden spoon handle). When you feel confident that no soup will spew out with 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 hot steam pockets in there.
Taste and adjust salt, if needed, then add the tortillas and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
Serve with any of the garnishes you like!
source : simplyhappyfoodie.com