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Pressure Cooker Taco Soup | The Foodie Eats

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.