Name: Instant Pot Taco Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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, to add at the end; 2 T fresh-squeezed or fresh-frozen lime juice, to add at the end

Description

A hearty and flavorful taco soup made easily in the Instant Pot.

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, to add at the end
2 T fresh-squeezed or fresh-frozen lime juice, to add at the end

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Instructions

Turn Instant Pot to SAUTE, heat the olive oil for 1-2 minutes.
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; then 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 to see if you think there is too much liquid and if so, 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 the Instant Pot Taco Soup hot, with diced avocado, grated Mexican Blend Cheese, sour cream, cut limes, and Green Tabasco Sauce to add at the table if desired.

Notes

Use more chili powder if you don’t have Ancho.
Use homemade beef stock if preferred.
Consider adding 1-2 T Better Than Bouillon Beef Base for a stronger beef flavor.
Serve with gluten-free options if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Instant Pot
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg