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Pressure Cooker Taco Soup

Pressure Cooker Taco Soup | The Foodie Eats

Pressure Cooker Taco Soup

in 2 Simple Steps!

I love tacos almost as much as I love soup. Well, not really, but it sounded good, right? I do actually like tacos quite a bit though. Now I don’t normally think of tacos when I think of soup. But this pressure cooker taco soup (we love the Instant Pot) actually tastes like you’re eating a taco – except it’s soup.

Pressure Cooker Taco Soup | The Foodie Eats

 

It’s Kinda Like Tacos and Chili Had a Baby

The texture of this soup is definitely closer to that of chili, but with much less beans – meaning it’s hearty, meaty and filling.  But it tastes nothing like chili, so it’s quite surprising to eat. And it is one of the most simple soups we’ve made – you brown the beef, dump in everything else, and close the lid. That’s it!

Pressure Cooker Taco Soup | The Foodie Eats

Pressure Cooker Taco Soup | The Foodie Eats
5 from 2 votes
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Pressure Cooker Taco Soup

It's like tacos and soup had a baby - with the texture of chili.

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 402 kcal
Author The Foodie Eats

Ingredients

  • 1 1/2 lbs. ground chuck
  • 1/2 cup yellow onion diced
  • 1 tsp. black pepper
  • 16 oz. pinto beans drained, rinsed
  • 4 cups chicken broth
  • 15 oz. whole kernel corn drained
  • 14.5 oz. Mexican-style stewed tomatoes
  • 10 oz. Rotel
  • 1/2 cup black olives sliced
  • 1/2 cup green olives sliced
  • 2 Tbsp. taco seasoning
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried chives
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried dill weed

Instructions

  1. Using sauté setting on Instant Pot - add ground beef and onions to pressure cooker. Season with pepper and cook until beef is thoroughly browned - mixing frequently. Pour into colander to drain and return to pot.

  2. Add all remaining ingredients and mix well. Switch to manual setting for 12 minutes and close lid. Once cook time is complete - quick-release pressure.
  3. Serve & enjoy!

Recipe Notes

Serve with tortilla chips, shredded cheddar cheese, sour cream, and jalapeños.

Nutrition Facts
Pressure Cooker Taco Soup
Amount Per Serving
Calories 402 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 60mg 20%
Sodium 1255mg 52%
Potassium 855mg 24%
Total Carbohydrates 31g 10%
Dietary Fiber 7g 28%
Sugars 4g
Protein 22g 44%
Vitamin A 15.4%
Vitamin C 26.6%
Calcium 10.2%
Iron 27.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Taco Soup | The Foodie Eats

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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker White Bean Soup with Crispy Sausage and Kale

Pressure Cooker White Bean Soup | The Foodie Eats

Pressure Cooker White Bean Soup

With Sausage and Kale

Since we had one last cold snap last week, of course I was in the kitchen making more soup. This was my first attempt at pressure cooker white bean soup. And I passed the bean approval test – my 2-year-old daughter. She loves beans, but only if they’re delicious. And apparently, these are!

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the soup. And then you’re left with flavorless sausage.

Check out the recipe below to see how to retain the crispiness of the sausage without compromising the flavor of the soup.

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Pressure Cooker White Bean Soup | The Foodie Eats

 

5.0 from 1 reviews
Pressure Cooker White Bean Soup with Crispy Sausage and Kale
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Andouille sausage links - sliced
  • 1 Tbsp. olive oil
  • 1 lb. great northern beans - soaked overnight
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion - diced
  • 2 carrots - sliced
  • 1 stalk celery - diced
  • 1 Tbsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 smoked ham hock
  • 1 can tomatoes - petite diced, drained
  • 1 small bunch kale - de-ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot - Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar - cook for 2 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 15 minutes.
  5. Once time is complete - quick-release pressure then remove lid.
  6. Remove ham hock and bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup Vegan

Pressure Cooker Lentil Soup with Curry and Potatoes

Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes

I love soup. No really, I LOVE SOUP! When eating out, I always order a bowl. At home, I’m a big fan of bean soups. I like them simple and delicious. This pressure cooker lentil soup recipe was an instant favorite in our house. It’s incredibly easy to make, yet lacking nothing in flavor. I believe I ate 3 bowls within 24 hours of making it. I only stopped because it ran out.

Who Doesn’t Love A One-Pot Meal?

There are few things as satisfying to me as creating an amazing meal without having to destroy the kitchen. I guess that’s part of my current obsession with the Instant Pot. Not every dish I make with it only uses one pot, but this one does! That alone is worth giving this recipe a try. Plus, it’s pretty cheap and healthy all at the same time!

And as Always… Please Pin & Share the Love!

Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

 

Pressure Cooker Lentil Soup with Curry and Potatoes

Complete meal in one bowl, with warm and rich flavors.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 378 kcal
Author The Foodie Eats

Ingredients

  • ¼ cup olive oil
  • 1/2 cup yellow onion diced
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. sugar
  • 1 Tbsp. garlic minced
  • 1 tsp. fresh ginger grated
  • 1 tsp. green chili pepper de-seeded, finely diced
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. curry powder
  • 1 lb. green lentils
  • 2 medium russet potatoes cut into 1-inch pieces
  • 14.5 oz. can tomatoes petite diced
  • 8 cups chicken/vegetable broth divided

Instructions

  1. Turn on sauté setting on Instant Pot. Add oil, onions, carrots, celery, salt, pepper, and sugar - cook for about 5 minutes, stirring frequently.

  2. Add garlic, ginger, chili pepper, vinegar, and curry powder - cook for 1 minute, stirring constantly to fully incorporate curry.

  3. Then add lentils, potatoes, 6 cups of broth, and tomatoes. Mix well.

  4. Close lid and switch Instant Pot setting to manual for 7 minutes at high pressure.

  5. Once time is complete, quick release pressure. Then add 2 cups of broth and mix well. (This will help stop the potatoes from over-cooking.)

  6. Serve and enjoy!
Nutrition Facts
Pressure Cooker Lentil Soup with Curry and Potatoes
Amount Per Serving
Calories 378 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 402mg 17%
Potassium 1264mg 36%
Total Carbohydrates 53g 18%
Dietary Fiber 22g 88%
Sugars 5g
Protein 22g 44%
Vitamin A 31%
Vitamin C 19.3%
Calcium 11.3%
Iron 49.6%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.