Instant Pot Taco Soup
Ingredients
The soup base
-
1-2
lbs
Ground Beef or Ground Turkey (93% lean)
-
1
packet
Taco Seasoning Mix (about 3 Tbsp.)
-
1
tsp
Garlic Powder
-
½
tsp
Onion Powder
-
½
tsp
Oregano
-
½
tsp
Salt
-
½
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)
-
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)
Instructions
- Sauté the meat in the Instant Pot, adding oil if using turkey.
- Mix in the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper, cooking until the meat is done.
- Add the Ranch packet (if using), Rotel, green chiles, and chicken broth, stirring well.
- Once simmering, add all the beans and stir.
- Top with the diced tomatoes without stirring, then seal the pot.
- Set to pressure cook for 6 minutes, allowing time for pressure to build.
- After cooking, let the pot sit for 15 minutes before performing a controlled quick release.
- Open the lid carefully, stir the soup, and adjust salt if needed.
- Add the tortillas and corn, stirring well and letting it sit for a few minutes.
- Serve with your choice of garnishes.
Nutrition Facts (estimated)
Servings
6-8
Calories
357
Total fat
15g
Total carbohydrates
35g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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