Description
This comforting and robust Taco Soup is the ultimate quick one-pot meal, perfect for busy weeknights. By leveraging the Instant Pot’s high-pressure environment, the lean ground beef absorbs deep, savory spices while the beans remain tender and flavorful. This dish delivers an authentic Tex-Mex experience without the long wait, and the convenience of a single-vessel cleanup makes it a staple for any home cook looking for a nutritious, hearty dinner.
Ingredients
1 lb lean ground beef
2 tbsp taco seasoning
15 oz black beans, rinsed and drained
15 oz kidney beans, rinsed and drained
28 oz diced tomatoes (undrained)
1 cup corn
2 cups low-sodium beef broth
Instructions
Activate the Saute function on your Instant Pot and brown the ground beef until no pink remains.
Drain any excess fat from the pot.
Add the taco seasoning and stir for one minute to coat the beef.
Deglaze the bottom of the pot with a splash of beef broth.
Add the remaining beef broth, diced tomatoes, black beans, kidney beans, and corn to the pot.
Stir all ingredients thoroughly to combine.
Secure the lid and set the valve to the Sealing position.
Select the Manual or Pressure Cook button on high for 10 minutes.
Allow the pressure to release naturally for 5 minutes.
Perform a quick release for the remaining steam.
Notes
Top with shredded cheddar, fresh cilantro, avocado, or a dollop of sour cream. Substitute kidney beans with pinto beans for a variation in texture. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 55mg