INSTANT POT® TACO SOUP
This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL®. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 40.2 g, Cholesterol 52.2 mg, Fat 21.3 g, Fiber 12.1 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 1518 mg, Sugar 5.6 g
INSTANT POT TACOS
Everyone's favorite night of the week just got easier. The Instant Pot® is the perfect tool for when you've forgotten to defrost your ground beef ahead of time.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put 1 cup of water and the beef into a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high pressure for 10 minutes (see Cook's Note).
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Let simmer until thickened and the onions are softened, about 8 minutes.
- Serve with the taco shells and toppings.
INSTANT POT TACO SOUP
Categories Dinner Main Course
Number Of Ingredients 17
Steps:
- Press the Sauté button on your Instant Pot. Add the meat. Cook for 3 minutes.
- Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Cook until meat is browned.
- Add the Ranch packet, Rotel, green chiles, and chicken broth and stir. Bring the broth to a slow simmer and then add all of the beans and stir well.
- Add the can of diced tomatoes, but don't stir.
- Place the lid on the pot and lock in place. Turn the knob to sealing.
- Cancel the Sauté setting and then press the Pressure Cook/Manual button. Set the cook time for 6 minutes.
- When cooking time is up, allow the Instant Pot to natural release for 15 minutes. Then quick release any remaining pressure.
- Add the tortillas (if desired) and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
- Garnish and serve.
Nutrition Facts : Servingsize 8 serving, Calories 285 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 28 mg, Sodium 1003 mg, Carbohydrate 38 g, Sugar 3 g, Protein 25 mg
INSTANT POT® CHICKEN TACO SOUP
This recipe has no cream in it, but when blended, it takes on a creamy taste! The blending step is optional, but I believe it gives a better presentation!
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 1h5m
Yield 5
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
- Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 24.7 g, Cholesterol 40.6 mg, Fat 9.7 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 5.5 g, Sodium 1334.5 mg, Sugar 2.5 g
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- Set an Instant Pot to Sauté, and heat oil for 2 minutes. Add beef to hot oil, and stir to break into pieces; cook, stirring occasionally, until browned, about 8 minutes. Add onion; cook, stirring once, until onion is starting to soften, about 6 minutes. Add flour, taco seasoning mix, and ranch mix; cook, stirring occasionally for 2 minutes.
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