Delicious Instant Pot Taco Soup
This hearty and delicious soup can be made in less than an hour. Add in your ingredients and let the Instant Pot do all the work.
Equipment
- Instant Pot
Ingredients
- 1 lb Lean Ground Beef
- 1 small onion (diced small)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (or more for taste)
- 1 package Gluten Free Taco Seasoning
- 1 can Pinto beans (do not drain)
- 1 can Dark Red Kidney beans (do not drain)
- 1 can whole kernel corn (do not drain)
- 1 can Original Rotel
- 1 can hominy (do not drain)
- 1/2 can water (just half fill a bean can with water)
- 1 avocado (we cut slices and place on top)
- Mexican style cheese (use as much as you want in the soup)
Instructions
- Dice up the onion in small pieces. Turn your Instant Pot on to the "Saute" setting, to preheat. When the Instant Pot reads "hot' add in the ground beef, garlic, onion powder, salt and onions. Let this cook until the meat is done, then add the Taco seasoning. Give this a good stir and make sure the meat gets covered in the Taco seasoning. Now, add all the canned beans, corn, Rotel, hominy and a half can of water. (just fill one of the bean cans half full and pour in) Finally, give this all a good stir and make sure all is well incorporated together. Turn your Instant Pot on the "soup/broth" setting and set for 25 min. When done, you can choose to do a quick release and eat or let it set with a slow release. Either way works fine. I have done both and the soup is great both ways.
Notes
I always double this recipe! You can also freeze this soup and have anytime!