Instant Pot Taco Soup

Beef, Mexican, Pressure Cooker, Soups

Servings: Serves 4 to 6 Source:

Ingredients

1 pound ground meat or chicken breast

1 large onion, diced

1 medium red bell pepper, diced

1 medium jalapeno, diced

3 cups homemade vegetable broth

2 cups frozen or canned corn

2 cups cooked brown rice, optional but adds bulk

1/4 cup taco seasoning

3 tablespoons tomato paste

2 tablespoons tomato sauce

Directions

Preheat the Instant Pot using the Sauté function.

When the display reads HOT add ground meat, onion, bell pepper, and jalapeño. Cook, stirring periodically, until the ground meat has browned and the vegetables begin to soften.

Add all other ingredients, including vegetable broth. Stir to combine. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Pressure cook on high for 5 minutes.

When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes—it’s hot.

Eat this by itself or you can serve it with cilantro, shredded cheese, sour cream, avocado, etc.