Description
A hearty beef taco soup made effortlessly in an Instant Pot.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 4 cups beef broth
- 1 bell pepper, chopped
- 1 jalapeño, chopped (optional)
- Salt and pepper to taste
Instructions
- Sauté the ground beef, onions, and garlic in the Instant Pot until browned.
- Add the taco seasoning and mix well.
- Stir in the black beans, corn, diced tomatoes, beef broth, bell pepper, and jalapeño.
- Seal the Instant Pot and cook on high pressure for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Stir the soup and adjust seasoning with salt and pepper if needed.
- Serve hot with your choice of toppings.
Notes
- This soup can be topped with cheese, sour cream, or avocado.
- Use canned beans to save time.
- Leftovers store well in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg