Description
This Instant Pot Taco Soup is a hearty, flavorful dish made with ground beef, vegetables, and a bit of spice. Perfect for warming up those chilly nights!
Ingredients
Scale
- 2 lbs. ground beef
- 1 T olive oil
- to taste salt and fresh-ground black pepper
- 1 small onion, chopped small
- 1 red bell pepper, chopped small
- 1 Poblano pepper, chopped small
- 1 T minced garlic
- 2 T ground cumin
- 1 T Ground Ancho Chile Pepper
- 1 T Chili Powder
- 3 14 oz. cans beef broth
- 2 14 oz cans petite diced tomatoes
- 1 T Green Tabasco Sauce or other hot sauce
- 2 T fresh-squeezed or fresh-frozen lime juice
Instructions
- Turn Instant Pot to SAUTE, heat the olive oil for 1-2 minutes, then add the ground beef and cook until the beef is fully browned, breaking apart with the turner as it cooks and seasoning to taste with salt and fresh-ground black pepper.
- While the beef cooks, chop the onion, red bell pepper, and Poblano pepper into small pieces.
- When the meat is fully browned, add the minced garlic, ground cumin, Ground Ancho Chile Pepper, and Chili Powder. Stir spices into the meat and cook 1-2 minutes.
- Add the chopped onion, red bell pepper, and Poblano pepper and cook 2-3 minutes more.
- Add the beef broth and petite diced tomatoes with juice and stir.
- Lock the lid on the Instant Pot, set to MANUAL with HIGH pressure and 10 minutes cooking time.
- When ten minutes is up, let the pressure release naturally for about 20 minutes, then use the quick release method to release the rest of the pressure.
- Check the soup for excess liquid. If necessary, use the SAUTE setting to cook for a few minutes and evaporate some of the liquid.
- Stir in Green Tabasco Sauce and fresh-squeezed or fresh-frozen lime juice to taste.
- Serve hot, with diced avocado, grated Mexican Blend Cheese, sour cream, cut limes, and Green Tabasco Sauce to add at the table.
Notes
- Consider adding more chili powder if you don’t have Ground Ancho Chile Pepper.
- Use gluten-free soup base if necessary.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg