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Dinner for 6

Instant Pot Taco Soup

Ground beef, vegetables, beans, corn, tomatoes, and spices cook quickly in a hearty pressure-cooker soup.

$2.44per serving $$
30 minstart to table
6servings

AmericanDairy-freeHigh-proteinBudgetFamilyLunchesDinnersInstant PotBack to schoolCold-weather comfortWinter

Ingredients

  • 2 tsp olive oil
  • 3 large garlic cloves
  • 1 cup white onion
  • 1 red bell pepper
  • 2 carrots
  • 1 lb lean ground beef
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • salt and pepper (optional)
  • 1 cup tomato sauce
  • 2 cups chicken broth
  • 1 cans (15 oz) diced tomatoes
  • 1 cans (15 oz) black beans
  • 1 cup corn
  • 2 tbsp fresh squeezed lime juice
  • diced avocado and cilantro for topping (optional)

Steps

  1. Set a 6-quart Instant Pot to sauté, add the olive oil, and cook the onion, garlic, bell pepper, and carrots for 4 minutes.
  2. Add the ground beef and cook for 6 minutes, breaking it apart until it reaches 160 F.
  3. Stir in the chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper.
  4. Add the tomato sauce, chicken broth, diced tomatoes, black beans, and corn, then scrape the pot bottom clean.
  5. Seal the pot and cook on high pressure for 5 minutes, then release the pressure naturally for 5 minutes before venting it.
  6. Stir in the lime juice, then add avocado and cilantro if using.

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