Instant Pot Taco Soup
User Reviews
5
9 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
25 mins
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Total Time
40 mins
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Servings
6
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Course
Side Dish, Main Course
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Cuisine
American
Instant Pot Taco Soup
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Quick, simple, and delicious-3 words that everyone wants to hear! This Instant Pot Taco Soup is the perfect addition to your weekly meal plan!
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Ingredients
- 1 tablespoons olive oil
- 1 pound ground turkey or ground beef
- 1 yellow onion chopped
- ½ cup bell pepper chopped (any color)
- 1 ounce Ranch dressing mix (1 packet)
- 1 ounce taco seasoning (1 packet)
- 15.25 ounces corn drained, canned
- 14.5 ounces fire-roasted tomatoes canned
- 10 ounces Rotel tomatoes
- 15 ounces pinto beans canned
- 15.5 ounces chili beans canned
- salt to taste
- black pepper to taste
Toppings
- Nacho Cheese Doritos
- sour cream
- cilantro chopped, fresh
- cheddar cheese shredded
Instructions
- Turn Instant Pot to saute setting. Add oil, turkey, onion, and bell pepper to the pot. Cook until browned breaking up the turkey as it cooks. (Pour off any grease if using ground beef.)
- Turn off the pot and add ranch dressing mix, taco seasoning, and corn. Pour in tomatoes, Rotel, pinto beans, and chili beans with the juices from each can. Stir to combine.
- Lock Instant Pot lid in place and set steam valve to sealing. Turn pot to high pressure (Manual setting) for 8 minutes. Once cooking has finished, let naturally release for 15 minutes. Carefully quick release any remaining pressure.
- Open lid and stir soup. Season with salt and pepper to taste. Serve warm topped with crushed Doritos, sour cream, cheddar cheese, and cilantro if diesred.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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