Simple Taco Soup in the Pressure Cooker
This hearty and flavorful taco soup is made easy and fast using a pressure cooker. Packed with protein, fresh spices, and vibrant ingredients, it’s perfect for a comforting meal any day of the week.
Ingredients
Main ingredients
- 2 teaspoon Olive oil for sautéing
- 1.25 lb Lean ground beef
- 1.5 cups Yellow onion chopped
- 2 cloves Garlic minced
- 1 Jalapeno seeded and finely chopped (optional)
- 2 cans Diced tomatoes with green chiles
- 1 can Low-sodium beef broth
- 1 can Tomato sauce
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 0.75 teaspoon Paprika
- 0.25 teaspoon Oregano dried
- 1.5 tablespoon Dry ranch dressing mix or substitute fresh cilantro and lime juice
- 0.33 cup Chopped cilantro optional, fresh alternative to ranch mix
- 1 tablespoon Fresh lime juice optional, fresh alternative to ranch mix
- 1.5 cups Frozen corn
- 2 cans Black beans drained and rinsed
- 2 cans Pinto beans drained and rinsed
Toppings
- Shredded Mexican blend cheese for topping
- Chopped green or red onions for topping
- Diced avocados for topping
- Corn tortilla chips or strips for crunch topping
Instructions
Instructions
- Start by setting your pressure cooker on sauté and pour in the olive oil. Get it hot enough, then toss in your ground beef.
- Cook the beef, breaking it apart with a spoon until it’s nicely browned. You don’t want any pink left.
- Add the chopped onion, minced garlic, and jalapeno if you use it. Keep stirring until the onion turns soft and translucent.
- Pour in the diced tomatoes with green chiles, then add beef broth and tomato sauce.
- Sprinkle in chili powder, ground cumin, paprika, and dried oregano. Stir it all together so the spices blend into the mix.
- Seal the lid tight with your sealing ring making sure the float valve is down. Set your cooker to high pressure. Once pressure’s built and you hear that valve hiss lowering to a steady sound, cook for about 10 minutes. Then quick release the pressure fast so it don’t keep cooking too much.Open carefully and stir in the corn, black beans, and pinto beans. Close lid but this time use the warm setting just long enough to heat those extras through—around 5 minutes does it. Finish with ranch mix or cilantro and lime juice. Taste and add salt and pepper if needed.
Notes
Serve topped with shredded Mexican blend cheese, chopped onions, diced avocados, and corn tortilla chips or strips for added crunch and creaminess.