Instant Pot Taco Soup
This Instant Pot Taco Soup is perfect for a quick and easy dinner! It's all the flavors we know and love from tacos, thrown into a delicious tomato based broth! Not to mention it cooks in less than 20 minutes! (Thank you Instant Pot.) What I love about this recipe is that it's so easy to throw together, and makes a ton of leftovers! (Each batch is about 8 servings.)
Equipment
- Pressure cooker
Ingredients
- 1 lb Ground Beef You can sub for ground chicken or ground turkey.
- 1 Sweet Onion Diced
- 2-3 Garlic Cloves Sliced Thin
- 1 28 Ounce Can Peeled Tomatoes Use immersion blender or regular blender to puree.
- 2 Cups Filtered Water
- 2 Cups Diced Sweet Potato
- 1 15 Ounce Can of Black Beans I use the brand "Eden."
- 1 12 Ounce Bag of Frozen Cauliflower Rice
- 2 Cups Sweet Peppers Diced I used yellow and orange, but you can pick whatever you like best!
Spices
- 1 Teaspoon Chili Powder
- 1 + ½ Teaspoons Salt
- ¼ Teaspoon Cayenne Pepper If you like it on the spicer side like me, use ½ tsp. cayenne pepper! (;
- 1 Teaspoon Cumin
- 1 Tablespoon Avocado Oil
Instructions
- Start by prepping all of your veggies. (Onion, garlic, sweet potato, and sweet peppers.) Next puree tomatoes, and rinse and drain black beans. Set to the side while we prep the meat.
- Turn your pressure cooker to the saute function, set to medium/high heat. Add avocado oil, ground beef, onions, and garlic. Stir until meat is broken up and about 80% cooked. (Shouldn't take more than 5 minutes.)
- Next add in water, tomato puree, black beans, and seasoning. Give it a good stir, then add vegetables, and stir until fully combined.
- Place the cover on your pressure cooker, make sure it's in lock mode, then set it to manual. Cook on high for 12 minutes! Release the pressure when it's finished cooking, give it a stir then serve!
- OPTIONAL: At this time you could add in pre-cooked rice for extra bulk! I usually top mine with fresh cilantro, diced avocado, and a drizzle of olive oil.