Easy Instant Pot Taco Soup Recipe
This easy Instant Pot taco soup recipe is perfect year round and packed with flavor. Just 6 minutes in your pressure cooker topped with sour cream and a side of chips or a roll and it's the perfect family meal! Need a warm soup during the Winter or just love anything tacos, give this a whirl.
Servings: 6
Equipment
- 1 pressure cooker
Ingredients
- 1 lb ground beef or ground turkey
- 1 c onion diced
- 2 tbsp olive oil
- 1 can kidney beans drained
- 1 can pinto beans drained
- 1 c corn canned or frozen
- 1 can stewed tomatoes
- 1 can petite diced tomatoes
- 1 can diced chiles 4 oz.
- 1 can sliced olives 2.25 oz.
- 2 tbsp taco seasoning
- 1 tbsp ranch dressing seasoning
- 1 can tomato sauce 8 oz
- 1 c sour cream for a topping
- 1 avocado (topping if desired)
Instructions
- Put your Instant Pot on saute and start to brown your ground beef.
- Add your olive oil, onions, taco seasoning, powdered ranch dressing mix, to your ground beef.
- Continue to brown until no pink remains and onions have become a bit softened.
- Drain both cans of beans and add into your IP with all other ingredients except the sour cream.
- Stir together.
- Put lid on IP, close steam valve and set to manual, pressure, high, for 6 minutes (can do longer if you want beans to be really soft - up to 10 min). Do quick release when done.
- Stir and serve topped with sour cream, avocado, and a side of tortilla chips!
Video
Nutrition
Serving: 8oz | Calories: 349kcal | Carbohydrates: 17g | Protein: 16g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 815mg | Potassium: 1071mg | Fiber: 6g | Sugar: 9g | Vitamin A: 850IU | Vitamin C: 24.3mg | Calcium: 77mg | Iron: 4.4mg