Creamy Taco Soup in Your Pressure Cooker
Creamy taco soup is a warm, comforting dish packed with protein and veggies, perfect for a cozy meal. Made in a pressure cooker, it delivers rich flavors quickly and easily.
Equipment
- 1 Rotel
- 1 Dutch Oven
- 4 Serving Bowls
Ingredients
Main ingredients
- 1 lb ground beef or turkey or chicken
- 1 tablespoon oil of choice (olive or vegetable)
- 1 small onion diced
- 2-3 cloves garlic minced
- 1 small green bell pepper diced (optional)
- 10 oz Rotel tomatoes or 1 large tomato, chopped
- 8 oz cream cheese or 1 cup heavy cream
- 2 tablespoon taco seasoning homemade or packet
- to taste salt and pepper
- 14.5 oz beef broth or 1.5 cups
Instructions
Instructions
- Heat the oil in your pressure cooker pot on medium heat, you wanna get things sizzling.
- Add diced onion and green bell pepper if you’re using. Sauté ’til soft, about 3 to 5 mins.
- Toss in minced garlic and cook just a minute more until fragrant. Don’t let it burn!
- Add your ground beef, turkey or chicken to the pot. Break it up as it cooks so it browns evenly.
- Once meat is cooked through, drain any excess fat because no one likes greasy soup.
- Now stir in your taco seasoning, canned tomatoes with juice, and beef broth. Give it a quick stir.
- Close the lid, make sure your sealing ring is set right, float valve popped up, then set to high pressure for 10 minutes.
- When it’s done, do a quick release for that steam. Open carefully, add cream cheese or heavy cream and stir until creamy smooth. Add salt and pepper to taste.
Video
Notes
Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.