Instant Pot Taco Soup
Instant Pot Taco Soup – Warm and comforting soup made with ground beef or turkey in an Instant Pot Pressure Cooker. Great topped with diced avocado!
Ingredients
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 1/4 pound ground turkey or beef
- 1 pound frozen corn
- 2 cans black beans
- 2 cans Rotel
- 2 cans fire roasted green chiles
- 1 tablespoon chili powder
- 1 teaspoon Mexican oregano
- 2 teaspoons granulated garlic
- 2 teaspoons cumin
- 2 bay leaves
- Salt (to taste)
- 5 cups chicken broth
- 1 bunch cilantro, chopped
- Your favorite toppings:
- Diced avocado
- Sour cream
- Shredded cheese
- Tortilla chips
Instructions
- Heat your Instant Pot or other electric pressure cooker using the saute function on high.
- Add the onions and saute until translucent.
- Add the bell pepper and saute until softened.
- Add the garlic and saute 1 – 2 minutes.
- Add the ground meat and saute until fully cooked.
- Turn off the saute function and add the frozen corn, black beans, Rotel, and fire roasted green chiles.
- Season with chili powder, Mexican oregano, granulated garlic, cumin, and bay leaves.
- Add the chicken broth and cilantro. Stir to combine.
- Cover the Instant Pot with the lid. Set the lid to sealing.
- Set the cooker to the high pressure setting. Cook for 20 minutes.
- When the cooker is finished, release the pressure manually.
- Remove the lid when all the pressure is released. Stir the soup to combine the ingredients.
- Adjust the seasoning and salt to your taste.
- Ladle into soup bowls.
- Top with your favorite toppings: diced avocado, sour cream, and shredded cheese.
- Serve with tortilla chips.
Connect with Amy
Amy is the host of the cooking show "Amy Learns to Cook." She is a self confessed "cookware junkie" who has an entire room in her house filled with cookware and kitchen gadgets. She is on a mission to become a better cook.
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