Medium

Instant Pot Taco Soup

Name: Instant Pot Taco Soup
Prep time: 18 min
Cook time: 43 min
Total time: 61 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 small onion , diced; 1 , 15.5 ounce; 1 , 15.25 ounce; 1 , 10 ounce; 1 , 8 ounce; 1 cup beef broth , Optional; 1 , 1.25 ounce; 2 avocados , sliced; 0.25 cups shredded Oaxaca cheese , or to taste

Total Time

1h 1m

18m prep · 43m cook

Servings

4 people

Rating

—

Difficulty

Medium

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🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like.

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Ingredients

1 pound ground beef
1 small onion , diced
1 , 15.5 ounce
1 , 15.25 ounce
1 , 10 ounce
1 , 8 ounce
1 cup beef broth , Optional
1 , 1.25 ounce
2 avocados , sliced
0.25 cups shredded Oaxaca cheese , or to taste

Instructions

1

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
2

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.