Instant Pot Taco Soup
One of my favorite recipes to make when it gets cold out.
Servings: 4
Calories: 424kcal
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 small diced onion
- 1 pound of lean ground beef pork or turkey
- 3 tablespoons or 1 packet taco seasoning
- 1 cup red salsa
- 1 small cans of diced green chilies
- 1 can of diced tomatoes
- 1 cup of spicy tomato juice
- 2 cups chicken broth
- 1 can of kidney beans
- 1 can of black beans
- 1 small bag of frozen corn or 2 cans of corn
- 1/2 cup fresh cilantro
Instructions
- Set your Instant Pot to the sauté function (Mine shows 30 when I turn this on.)
- Add the olive oil and allow to heat up. Add onions and garlic and cook 2-3 minutes or until garlic is fragrant and onions are translucent. Stir occasionally.
- Add beef and cook until no longer pink. Turn Instant Pot off.
- Add chicken stock to Instant Pot.
- In a small bowl, add black and kidney beans and corn.
- Add tomato juice
- Add taco seasoning, salsa, tomatoes, and green chilies. Sprinkle cilantro on top.
- Mix everything together.
- Close and lock the lid on the Instant Pot and make sure the vent is closed. Set Instant Pot to 8 minutes. Once the 8 minutes are up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure.
- Top with your favorite yummies!
Video
Nutrition
Calories: 424kcal | Carbohydrates: 17g | Protein: 23g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1309mg | Potassium: 968mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1016IU | Vitamin C: 36mg | Calcium: 95mg | Iron: 4mg