Pressure Cooker Taco Soup Recipe

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Patsy
Patsy March 23, 2021
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How To Make Pressure Cooker Taco Soup

Sauteed beef and all the classic taco filling are cooked in a flavorful broth for this taco soup. Prep it in 10 minutes and let the cooker do its magic!

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour

Serves:

Ingredients

For Soup:

  • 1tbspolive oil
  • 1lblean ground beef,93 percent or higher
  • 1medium red or yellow onion,diced
  • ½tspkosher salt
  • 3cupslow sodium chicken broth
  • 15ozdiced tomatoes,(1 can)
  • 15ozblack beans,(1 can), rinsed and drained
  • 15ozkidney beans,(1 can), rinsed and drained
  • 4ozdiced green chiles,(1 can)
  • cupscorn kernels,(6 oz), fresh or frozen
  • tspchili powder
  • 1tspground cumin
  • 1tsppaprika
  • 1tspkosher salt

To serve:

  • cupstortilla chips,lightly crushed
  • ¾cupsour cream
  • ½cupchopped cilantro
  • ½cupdiced onion,red or white
  • 6lime wedges

Instructions

  1. Heat the olive oil in the pressure cooker on its “Sauté” setting. Add the ground beef, onions, and salt, and sauté for about 3 minutes, breaking up the meat with a spoon or spatula. It’s fine if the meat does not fully cook through.  

  2. Stir in the chicken broth, diced tomatoes, and their liquid, black beans, kidney beans, green chiles, corn, spices, and salt.

  3. Secure the lid on the pressure cooker and make sure it is set to its “Sealing” position. Select the “Soup,” “Manual” or “Pressure Cook” setting, and set the time to 20 minutes at high pressure. The pot will take about 15 minutes to come up to pressure, and then the cooking time will begin.

  4. When the cooking program ends, let the pressure release naturally for at least 15 minutes. At this point, either perform a quick pressure release by moving the pressure vent to its “Venting” position or let the pressure release naturally the rest of the way.

  5. Alternatively, leave the soup on the pressure cooker’s “Keep Warm” setting for up to 10 hours.

  6. Ladle the soup into bowls and serve it topped with the chips, sour cream, cilantro, and diced onions on top, with wedges of lime on the side.

  7. Leftovers will keep refrigerated for about 1 week, or frozen for up to 3 months.

Nutrition

  • Calories: 918.27kcal
  • Fat: 29.68g
  • Saturated Fat: 10.46g
  • Trans Fat: 0.90g
  • Monounsaturated Fat: 11.75g
  • Polyunsaturated Fat: 3.53g
  • Carbohydrates: 115.99g
  • Fiber: 33.15g
  • Sugar: 9.74g
  • Protein: 51.72g
  • Cholesterol: 68.63mg
  • Sodium: 756.10mg
  • Calcium: 302.09mg
  • Potassium: 2809.43mg
  • Iron: 12.75mg
  • Vitamin A: 114.68µg
  • Vitamin C: 63.57mg
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