Instant Pot Taco Soup

Name: Instant Pot Taco Soup
Prep time: 5 min
Cook time: 15 min
Yield: 8 servings
Ingredients: 1 can of black beans; 1 can of kidney beans; 1 can of crushed tomatoes (or diced tomatoes); Shredded cheese and tortilla chips for toppings.; 1 cup frozen corn; 1 teaspoon of garlic salt; 1 pound of ground beef; ½ onion diced; 1 teaspoon of pepper; 1 teaspoon of salt; 1 tablespoon homemade taco seasoning (or ½ packet of taco seasoning mix if store bought); 2 cups of water (or chicken broth)

Cook: 15 min

Prep: 5 min

Ready: 20 min

Servings: 8 servings

Calories: 284.03

Ingredients

1 1 can of black beans
2 1 can of kidney beans
3 1 can of crushed tomatoes (or diced tomatoes)
4 Shredded cheese and tortilla chips for toppings.
5 1 cup frozen corn
6 1 teaspoon of garlic salt
7 1 pound of ground beef
8 ½ onion diced
9 1 teaspoon of pepper
10 1 teaspoon of salt
11 1 tablespoon homemade taco seasoning (or ½ packet of taco seasoning mix if store bought)
12 2 cups of water (or chicken broth)

Directions

1
Turn the Instant pot on the saute setting.
2
Brown the ground beef.
3
Drain any fat.
4
Toss everything else in the Instant pot (except for the toppings).
5
Add the lid and lock and set the valve to sealing.
6
Set the pressure for 5 minutes.
7
Do a quick release and stir to combine.
8
Serve with shredded cheese and tortilla chips and any other toppings you would like.

Nutrition per serving

284.03 Calories

27.37g Carbs

17.59g Protein

12.29g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Instant Pot Taco Soup

Directions

Nutrition per serving

Tags

Allergens