Name: Pressure Cooker Taco Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: For Soup:; 1 tbsp olive oil; 1 lb lean ground beef; 1 medium red or yellow onion; ½ tsp kosher salt; 3 cups low sodium chicken broth; 15 oz diced tomatoes; 15 oz black beans; 15 oz kidney beans; 4 oz diced green chiles; 1¼ cups corn kernels; 2½ tsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 1 tsp kosher salt; To serve:; 1½ cups tortilla chips; ¾ cup sour cream; ½ cup Chopped cilantro; ½ cup Diced Onion; 6 lime wedges

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)
1¼cupscorn kernels,(6 oz), fresh or frozen
2½tspchili powder
1tspground cumin
1tsppaprika
1tspkosher salt

To serve:

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

Instructions

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.
Stir in the chicken broth, diced tomatoes, and their liquid, black beans, kidney beans, green chiles, corn, spices, and salt.
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.
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.
Alternatively, leave the soup on the pressure cooker’s “Keep Warm” setting for up to 10 hours.
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.
Leftovers will keep refrigerated for about 1 week, or frozen for up to 3 months.