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Instant Pot Taco Soup Recipe
Course:
Soup
Cuisine:
Mexican
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
people
Calories:
277
kcal
Author:
Neha Mathur
Ridiculously easy to make, this soup is a healthy appetite opener that tastes scrumptious as well. It gets ready within 30 minutes of cook time.
Print Recipe
Ingredients
1
tablespoon
Olive Oil
400
g
Ground Beef
½
cup
Onion
Chopped
2
teaspoon
Taco Seasoning
1
teaspoon
Chilli Powder
Salt to taste
½
teaspoon
Ground Black Pepper
4
cups
Chicken Broth
½
cup
Corn
1
cup
Tomato
Chopped
2
teaspoon
Green Chilli
Chopped
1
can
Black Bean
For topping
Sour Cream
Cilantro
Chopped
Cheddar Cheese
Grated
Tortilla Chips
Crushed
Avocado
Cut into slices
Lemon Wedges
Jalapeno
Chopped
Instructions
Press the SAUTE mode of instant pot and add olive oil in the pot.
Add ground beef and onion and saute for 3-4 minutes.
Add taco seasoning, chilli powder, salt and pepper and cook for another 3-4 minutes
Now add chicken broth, corn, tomatoes, green chilli and black beans in the pot and put the lid of the Instant pot.
Press PRESSURE COOK and set the timer to 10 minutes.
Instant pot will take 10-12 minutes for the steam to build up and start the timer.
Once the timer goes off, let the pot sit undisturbed for 10-12 minutes and then do a quick release of steam.
Open the lid of the Instant Pot and give the soup a mix.
Transfer the soup in serving bowls.
Top with the topping ingredients.
Serve hot.
Notes
You can make the soup with chicken mince instead of beef if you wish to.
Nutrition
Calories:
277
kcal
|
Carbohydrates:
16
g
|
Protein:
16
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Cholesterol:
47
mg
|
Sodium:
641
mg
|
Potassium:
568
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
375
IU
|
Vitamin C:
16.5
mg
|
Calcium:
38
mg
|
Iron:
2.7
mg