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Instant Pot Taco Soup
Instant Pot Taco Soup
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up Instant Pot taco soup with avocado, Oaxaca cheese, and tortilla chips.
Ingredients:
  • 1 small onion, diced
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 (8 ounce) can tomato sauce
  • 1 cup beef broth
  • 1 (1.25 ounce) package taco seasoning mix
  • 2 avocados, sliced
  • 0.25 cup shredded Oaxaca cheese, or to taste
Instructions:
  • Heat up the multi-functional pressure cooker using the Saute function. Add ground beef and onion, breaking up the beef into crumbles and cooking until browned for about 5 minutes. Remove excess grease. Add black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Stir well to combine before cancelling the Saute mode.
  • Secure and seal the lid, then choose high pressure following the manufacturer's guidelines. Set the timer for 3 minutes and wait for 10 to 15 minutes for the pressure to build up.
  • Carefully release pressure per manufacturer's instructions for about 5 minutes using quick-release method. Unlock and remove lid. Serve soup garnished with avocado slices and Oaxaca cheese.

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