Easy Instant Pot Taco Soup
Instant Pot Taco Soup is made with ground beef, taco and ranch seasonings, beans, and veggies. Topped with shredded cheese, avocado, and tortilla chips. Great for busy weeknights and makes great party food.
Servings: 6 Servings
Calories: 463kcal
Equipment
Ingredients
- 1 ½ pounds ground beef
- 1 onion small, diced
- 1 packet taco seasoning packet or 2 tablespoons homemade
- 1 packet ranch dressing mix
- 1 clove garlic minced
- ¼ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 10 ounces diced tomatoes with chilies
- 16 ounces black beans drained
- 4 cups beef broth low sodium
- 10 ounces super sweet corn frozen
Instructions
- Set the Instant Pot to saute and add the ground beef and the diced onion.
- Saute and crumble the beef until browned and the onions are translucent.
- Drain beef and onion and return to the inner liner.
- Add seasonings on top of the beef.
- Layer all of the ingredients adding the diced tomatoes with green chilies and the beef broth last.
- Don't stir.
- Pressure cook on HIGH/PRESSURE COOK for 10 minutes.
- Naturally release the pressure in the Instant Pot for 10 minutes before removing the lid.
- Stir and serve with sour cream, shredded cheese, and freshly sliced avocado.
Notes
Deglaze the inner liner to remove any stuck-on bits by adding a splash of liquid and using a spoon to scrape anything that may be stuck to the bottom of the pot before pressure cooking.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 33g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 900mg | Potassium: 921mg | Fiber: 9g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 5mg
