Instant Pot Taco Soup
It's like tacos and chili had a baby.
Servings 8
Calories 342kcal
Ingredients
- 1-2 lbs. ground chuck
- 1 cup yellow onion diced
- 1 tsp. sea salt
- ½ tsp. black pepper
- 32 oz. pinto beans drained
- 2 cups chicken broth
- 15 oz. whole kernel corn drained
- 14.5 oz. crushed tomatoes
- 10 oz. Rotel
- ½ cup black olives sliced
- ½ cup green olives sliced
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried chives
- 1 tsp. dried parsley
- 1 tsp. dried dill weed
- 2 Tbsp. taco seasoning
Instructions
- Using the sauté setting - add ground beef and onions to the pot. Season with salt and pepper and cook until beef is thoroughly browned - mixing frequently. Pour into fine mesh strainer to drain and return to pot.
- First add the dry herbs, mix, and let them cook for a minite or so. Then, all remaining ingredients and mix well. Switch to the manual setting for 5 minutes and close the lid. Once cook time is complete - quick-release pressure.
- Serve topped with sour cream, jalapeños, chopped avocados, and shredded cheddar cheese. And, of course, some tortilla chips on the side for dipping!
Notes
Serve with tortilla chips, shredded cheddar cheese, sour cream, and jalapeños.
Nutrition
Calories: 342kcal | Carbohydrates: 32g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 960mg | Potassium: 778mg | Fiber: 7g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 13.7mg | Calcium: 93mg | Iron: 4.3mg