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Loaded Taco Soup Made In The Instant Pot
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Servings:
0
Author:
D. Durand Worthey
🧂 Ingredients
1 1/2 pounds
ground beef
1
large red onion
chopped
2 tablespoons
canola oil
1
can pinto beans
drained
1
can black beans
drained
1
can whole sweet corn kernels
drained
1
can whole tomatoes
1
can crushed tomatoes
1 32 ounces
beef stock
2 tablespoons
taco seasoning mix
1 tablespoon
ground cumin
1 teaspoon
ground Mexican chili powder
add salt and ground black peppercorns to taste
1 cup
sour cream
2
jalapeño peppers with the seeds removed and chopped
1/4 cup
chopped cilantro + more for topping
1/2
green onion for topping
1 cup
Mexican style cheese blend for topping
Serve with corn tortilla chips and slices of fresh limes
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Instructions
1
Adjust the Instant Pot to the Saute setting and add a tablespoon of canola oil.
When the oil is hot, saute chopped onions for about five minutes until they're
translucent, then remove them with a slotted spoon into a bowl and set aside.
2
Add the last tablespoon of canola oil and maintain the Saute setting. Brown the
ground beef, add the taco seasoning, cumin, Mexican-style chili powder, salt,
and freshly cracked black peppercorns to taste, and mix well.
3
When the ground beef is cooked through and browned, strain off all of the excess
dripping.
4
Into the Instant Pot, add the pinto beans, black beans, sweet corn kernels,
whole tomatoes, crushed tomatoes, jalapeño peppers, and one-quarter (1/4) cup
chopped cilantro.
5
Stir the ingredients until thoroughly combined.
6
Fold in the sour cream and continue to mix until the sour cream is fully
incorporated.
7
Place the lid of the Instant Pot, and lock it into place. Select the Bean/Chili
setting and cook for 10 minutes.
8
Vent the Instant Pot and remove the lid.
9
Ladle the soup into serving bowls and top with green onion, cilantro, and
Mexican cheeses.
10
Serve with corn tortilla chips.
11
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