Easy Instant Pot Taco Soup

We all have those days when we don’t want to cook, I have been there! It is so nice to have recipes where you can just dump a few ingredients into a pot and leave it alone for 40 minutes or so. This is one of those recipes where there is not a lot of prep work and is so delicious.

I love soup, but I am married to a person who doesn’t like soup! I didn’t even know there were people out there who don’t like soup, that is such a crazy idea to me. There is nothing better than a warm bowl of soup on a cold stormy day, which is when I made this dish. I also made this dish in an instant pot because it was a severe weather warning and I was afraid the power was going to go out and wanted to make my dinner as fast as possible, so I could eat something comforting on such a harsh day. I hope this dish gives you as much comfort as it gave me!

P.S. There are variations to this recipe at the bottom for vegetarians/vegans and a chicken style.

YIELDS ABOUT 4-6 servings (It made 7 servings for just me)

INGREDIENTS: 

half an onion (whatever you prefer, sweet or white) or 1 tbs onion powder

1 bell pepper (again, whatever you prefer, red, yellow, orange, green. I would use green because it adds color to your dish, but for this recipe I used red because that is all I had and didn’t feel like going on a grocery run.)

1 1/2 to 2 pounds of ground beef (depending on how meaty you want your soup)

1 tbs granulated garlic or 6 cloves of minced garlic

1/4 cup taco seasoning

1 1/2 cup frozen corn

1 15oz. can black beans

4 cups chicken stock

1 1/2 cups salsa (This will heavily influence the flavor of your soup, so choose a tasty salsa. I used a half cup of smoky salsa that used chipotle peppers and a cup of green salsa. Feel free to mix and match salsas, it makes the flavor more dynamic)

4 small flour tortillas

Optional Toppings: lime juice, shredded cheddar cheese, sour cream/plain yogurt, avocados, and cilantro

DIRECTIONS: 

  1. Put the instant pot on sautee, add a little bit of oil, and dice the onion if you are using an onion, if not just move onto the bell pepper. You will need to dice that as well, and add it to the instant pot. Cook for about 3 minutes, so they are nice and tender. Add the minced garlic if using.
  2. Add the ground beef and cook until browned. While browning, add the taco seasoning and the garlic and onion powder if not using fresh produce.
  3. When the meat is browned, add the corn, black beans, salsa, and chicken stock.
  4. Cut the tortillas in small strips. TIP: I cut mine into seven small strips and then cut those into thirds. img_20200421_145628524
  5. Add those to the instant pot and switch the instant pot to soup. Lock the lid and close the vent and cook for 20 minutes. Let it vent out naturally for 10 minutes then open her up and serve with optional toppings. I used vegan cheddar cheese, lime juice, and cilantro! img_20200421_155240249

VARIATIONS: 

  1. You could easily make this soup with left-over rotisserie-style chicken. You would just add the shredded chicken at the end and let it warm up in the soup.
  2. You could also easily make this soup vegetarian/vegan. Instead of using chicken stock, use veggie stock, and substitute the meat for 2 extra cans of beans of your choice. I would recommend more black beans, pinto beans, or kidney beans, but the choice is yours!
  3. CRUNCHY INSTEAD OF SOGGY: I know some people who don’t like soggy tortillas in their tortilla soup, so you can easily cut and spray the tortillas with a lime juice, olive oil mixture and bake at 350 degrees F for about 10-15 minutes and top your soup with crunchy tortillas. Or you can use your favorite tortilla chip, and crunch them up a little bit and top with that!

One Comment Add yours

  1. Carey Bentley says:

    Sounds 😋 yummy!

    Like

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