Taco Soup For The Pressure Cooker Lover
A quick, hearty, and flavorful taco soup made in the pressure cooker that locks in rich broth depth and tender beans and meat, perfect for a fast and satisfying meal.
Ingredients
Main ingredients
- 1 lb Lean ground beef
- 4 cloves Garlic minced
- 2 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Freshly ground black pepper
- 28 oz Crushed tomatoes undrained
- 4 oz Diced green chiles
- 15 oz Kidney beans rinsed and drained
- 15 oz Black beans rinsed and drained
- 17 oz Corn drained
- 2 cups Low-sodium beef broth
- Tortilla chips or Fritos for topping
- Sour cream for topping
- Shredded cheese for topping
- Chopped green onions for topping
- Chopped avocado for topping
- Hot sauce for topping
- Fresh cilantro for topping
Instructions
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium heat until fully cooked, then drain the excess fat.
- Toss in the minced garlic and cook for 1 to 2 minutes until fragrant.
- Stir in chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper. Cook for another minute to release flavors.
- Pour in the crushed tomatoes with their juices and stir evenly to build broth depth.
- Add drained kidney beans, black beans, and corn. Pour in the 2 cups of beef broth and mix well.
- Seal the pressure cooker and wait for pressure build. Set timer for 8 minutes once float valve indicates ready. Use quick release when done, then stir, season to taste, and serve hot.