Instant Pot® Taco Soup

This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL®. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 428 Calories

Ingredients

• 1 (8 ounce) can tomato sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (1.25 ounce) package taco seasoning mix
• 1 pound ground beef
• 1 small onion, diced
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 (15.5 ounce) can black beans, rinsed and drained
• 2 avocados, sliced
• 1 cup beef broth (Optional)
• ¼ cup shredded Oaxaca cheese, or to taste

Recipe Instructions

Step 1

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.