Easy Taco Soup in Your Pressure Cooker
This easy taco soup recipe cooks quickly in a pressure cooker, locking in bold flavors and delivering a hearty, comforting meal perfect for busy nights.
Equipment
- 1 Pressure cooker
- 1 Spoon for stirring and breaking beef apart
Ingredients
Main ingredients
- 2 tablespoon Olive oil for browning
- 1 lb Ground beef
- 1 Yellow onion chopped
- 4 cloves Garlic minced
- 1 cup Frozen corn
- 2 10 oz cans Diced tomatoes with green chiles drained
- 1 can Pinto beans drained
- 1 can Black beans drained
- 1 packet Taco seasoning
- 1 packet Ranch seasoning
- 3 tablespoon Tomato paste for thickness
- 2 cups Water
Instructions
Instructions
- Heat olive oil in the pressure cooker pot on medium heat until shimmering.
- Add ground beef and break apart with a spoon; cook until browned.1 lb Ground beef
- Add chopped yellow onion and minced garlic; cook until softened, about 3-4 minutes.1 Yellow onion, 4 cloves Garlic
- Pour in frozen corn and diced tomatoes with green chiles; stir to mix.1 cup Frozen corn, 2 10 oz cans Diced tomatoes with green chiles
- Add drained pinto and black beans; stir to combine.1 can Pinto beans, 1 can Black beans
- Sprinkle taco seasoning and ranch seasoning packets; stir well.1 packet Taco seasoning, 1 packet Ranch seasoning
- Stir in tomato paste and water; close lid, lock sealing ring, set to high pressure.3 tablespoon Tomato paste, 2 cups Water
Cooking and Release
- Once pressure is built and float valve pops up, cook for 10 minutes; natural release for 10 minutes, then slow release; be careful with steam!
Notes
Serve hot with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.