Instant Pot Taco Soup Recipe
User Reviews
5
2 reviews
Excellent
Instant Pot Taco Soup Recipe
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This Easy Instant Pot Taco Soup Recipe is the perfect weeknight dinner idea. Packed with flavor, your family is going to ask for this again and again!
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Ingredients
- 1 pound ground beef lean
- 3 Tablespoons taco seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 Tablespoon cumin ground
- 1 can diced tomatoes 14 ounce
- 1 can green chilies 3 ounce, diced
- 1 carton beef broth 32 ounce
- 1 can black beans 15 ounce, rinsed and drained
- 1 cup heavy whipping cream
Instructions
- Plug in the Instant Pot and press "SAUTE." Add ground beef to the bottom and cook until browned. Turn pressure cooker off and drain grease from beef.
- To the beef, add taco seasoning, salt, pepper, cumin, diced tomatoes (do not drain), green chilies (do not drain), beef broth, and black beans. Give a quick stir.
- Secure lid, turn to "SEALING", pressure cook on high for 6 minutes. After the six minutes, set timer for 10 minutes for Natural Pressure Release. After ten minutes, do a quick release until valve drops and pressure is released completely.
- Open lid and add heavy cream. Stir and serve with sour cream, cheese, avocado, cilantro or any other toppings you enjoy.
Equipments used:
Notes
- Drain and rinse your canned black beans in a mesh colander to remove the excess liquid.
- If you’re using a very lean ground beef or ground turkey, you may not need to drain after browning. You decide!
- For a little extra spice, toss in some jalapeños—either seeded and diced, or a small can of diced peppers. You can also add a few dashes of hot sauce!
- Don’t skip the heavy cream. It truly adds a delicious depth of flavor. I know you want to use milk, but you’ll miss out on a rich, creamy texture!
- Save those leftovers (if you have any)! They heat up great for the next day.
- You can also freeze leftovers. After your soup has cooled, spoon it into freezer safe, airtight containers or freezer bags. Store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then heat on the stovetop (or microwave) until warm.
- Don’t forget, your Instant Pot takes a few minutes to come to pressure. Be sure to factor in that extra time.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
14g
(5%)
Protein
26g
(52%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
9g
(53%)
Trans Fat
1g
(50%)
Cholesterol
114mg
(38%)
Sodium
505mg
(21%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 505mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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