How to Make Taco Soup in the Instant Pot
Tasty taco soup
1 Low sodium Taco seasoning packet
1 Ranch dressing dry packet
1-15.25 oz. can Southwest corn
2-15.25 oz. cans Del Monte Zesty Chili diced tomatoes
1 16 oz. can or equivalent Black beans
1 16 oz. can or equivalent Pinto beans
2 oz. can Green diced chilies
1 cup Water
Salt and Pepper to taste
Tabasco sauce to taste
1lb. lean ground beef
1lb. ground chicken
Easy as 1,2,3-ABC’s..baby you and me. Every once in a while you get a song stuck in your head when you are cooking. To me that is a sign you are enjoying the process. I can’t say I have always been this happy when cooking in the kitchen. In fact, many of days when my boys were small I dreaded it. The days were long enough and then came “what to make for dinner tonight”. I so wish I had the Instant Pot 10 years ago. Although, I don’t even think they had it back then.
Any hoot, today I am sharing how to make taco soup in the Instant Pot. This recipe is actually a variation of Paula Deen’s taco soup recipe I found on either the Food network or another foodie website. I can’t recall exactly. It was so simple though. Iactually remembered everything I needed at the grocery store. I didn’t add in black olives or onions. You can tweak and add in whatever you like to this recipe. Make it your own. However, the taco seasoning and the ranch dressing packet are a must. I never used ranch dressing packet in my soups before. It was so good and so different.
Before you scroll down to the recipe I want to share with you my new INSTA-LID!
Tempered glass lid with steam hole for the 5 and 6 Qt. Pressure cookers. Fits most models. I have the full details over here on Amazon if you want to check it out. Today 6/7/17 I am offering a 50% off coupon. This is an early release discount and it won’t be shipped out until after June 10th. USE HPCLID50 on check out to receive your discount.
So many versatile ways to use this lid with your Instant Pot and other models. Even for some existing pots and pans you may already have.
Popcorn, saute mode, steaming vegetables, soups, chili, and more. In fact, today I used the lid to make my taco soup.
It was a snap and I shared it live on my Home Pressure cooking Facebook page HERE.
Pin it, make it!
Enjoy! Hope to see you back again. See recipe down below.
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First saute your meat in a drizzle of olive oil. I always get my pot warm before I throw in the meat to saute.
Using your tempered glass lid, place lid on top and periodically saute me around with your spatula being sure all is lightly brown and cooked.
Remove lid and add in your two seasoning packets, Taco seasoning and Ranch dressing packet. Mix well and add one cup of water. Stir well.
Next, add in the rest of your ingredients including most all the juices in the can.
Place tempered glass lid back on pot and set your Instant pot to simmer mode. Simmer mode is actually saute mode in LOW setting. Use your adjustment button and plus and minus options to get to the low setting. Simmer for 35 minutes stirring occasionally, and of course having full view of your yummy soup all the while. Enjoy!
Serve topped with avocado, shredded cheese, sour cream, etc. Whatever toppings of you choice. I did simple avocado. DELISH!
|1 Low sodium Taco seasoning packet|
|1 Ranch dressing dry packet|
|1-15.25 oz. can Southwest corn|
|2-15.25 oz. cans Del Monte Zesty Chili diced tomatoes|
|1 16 oz. can or equivalent Black beans|
|1 16 oz. can or equivalent Pinto beans|
|2 oz. can Green diced chilies|
|1 cup Water|
|Salt and Pepper to taste|
|Tabasco sauce to taste|
|1lb. lean ground beef|
|1lb. ground chicken|