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!
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
Baca Juga
Vegetarian Crock Pot Taco Soup
15-MINUTE TOMATO AND TORTELLINI SOUP
CREAMY CAULIFLOWER SOUP
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.'
Visit INSTANT POT TACO SOUP RECIPES By simplyhappyfoodie For Full Instructions