Instant Pot Taco Soup Recipe

Name: Instant Pot Taco Soup Recipe
Prep time: 13 min
Cook time: 27 min
Total time: 60 min
Yield: 8 servings
Cuisine: Mexican,Tex-Mex
Ingredients: 1 1/2 tablespoons vegetable oil; 1 1/2 pounds ground beef; Kosher salt, to taste; 1/4 teaspoon ground black pepper; 1 cup chopped onion; 2 clove garlic, minced; 3 tablespoons taco seasoning; 1 (1-ounce) package dry ranch dressing mix; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can pinto beans, drained and rinsed; 3 cups beef stock (preferably unsalted); 1 (14.5-ounce) can diced tomatoes; 1 (8-ounce) can tomato sauce; 1 (4.5-ounce) can mild, diced green chilies; 1 cup frozen corn kernels (or canned, drained), optional; 1 cup shredded cheddar cheese, or Monterey Jack; Corn chips, or fried corn tortilla strips, for optional garnish; Sour cream, fresh cilantro, avocado, or guacamole, for optional garnish

An hour-long Instant Pot taco soup serves as a versatile meal for family dinners, potlucks, or game day gatherings, especially when generously garnished.

⭐ 4.8 (13 reviews) Prep: 13 minCook: 27 minTotal: 60 minYields: 8 servings

Category Tags:

Dinner Entree Soup

Cuisine Tags:

Mexican Tex-Mex

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Instructions

Activate Instant Pot sauté, add oil, then brown ground beef with salt and pepper for 3 minutes, stirring; drain fat.
Incorporate chopped onion, cooking for 2 minutes.
Stir in garlic, taco seasoning, and ranch mix for another 2 minutes.
Add black beans, pinto beans, beef stock, tomatoes, tomato sauce, and green chilies; stir to scrape bottom, then cancel sauté.
Secure lid, set steam release to seal, and pressure cook on high for 20 minutes.
Perform a quick release of steam; stir in corn if desired, and adjust salt to taste.
Serve the soup in bowls, topped with desired garnishes.

Nutritional Info (per serving)

Calories: 511 kcal

Carbohydrate: 37 g

Cholesterol: 90 mg

Fiber: 7 g

Protein: 39 g

Saturated Fat: 9 g

Sodium: 1391 mg

Sugar: 6 g

Fat: 23 g

Unsaturated Fat: 0 g