ALL OF THE BEANS.
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Easy Instant Pot Taco Soup with Ground Beef
This beefy taco soup is ready in 4 hours in your slow cooker, but just 45 minutes in an Instant Pot for an easy weeknight meal the whole family will love.
- Prep Time
10 Mins
- Cook Time
35 Mins
- Serves
8
Ingredients
- 1 Tbsp olive oil
- 2 lbs ground beef
- 1 can (16 oz) Bush's® Pinto Beans, drained
- 1 medium onion, diced
- 1 can (15 oz) whole kernel corn, undrained
- 1 can (8 oz) tomato sauce
- 4 cups water
- 2 cans (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chiles
- 2 pkg (1.25 oz) taco seasoning
Cooking Instructions
- 1ADD
Turn on your Instant Pot® and select the Sauté function. Add the olive oil and allow it to heat.
- 2ADD
Add the ground beef and diced onion and cook until the beef is browned through, about 5-10 minutes. Stir frequently (lid off). Once browned, tip the beef into a colander or onto a paper towel-lined plate to drain the excess grease and return the beef to the pot.
- 3STIR
Add the taco seasoning, mixing well to combine. Stir in the remaining ingredients, adding the water last and filling to about the 1/2 fill line.
- 4COOK
Cancel Sauté mode and close and lock the lid following manufacturer instructions to seal. Select Pressure Cook, make sure pressure is set to High and set the cook timer for 3 minutes. Once the Instant Pot® pressurizes (allow 15 to 20 minutes) the cook timer will start.
- 5COOL
When the cook time is finished, leave your Instant Pot® alone for about 15 more minutes to allow the soup to cool a bit. This will help prevent hot broth from escaping when you go to release the pressure!