Pressure Cooker Taco Soup

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium red or yellow onion, diced
• 1/2 teaspoon kosher salt
• 3 cups low sodium chicken broth
• 1 can diced tomatoes
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can diced green chiles
• 1 1/4 cups corn kernels, fresh or frozen
• 2 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 1/2 cups tortilla chips, lightly crushed
• 3/4 cup sour cream
• 1/2 cup chopped cilantro
• 1/2 cup diced onion, red or white
• 6 lime wedges

Directions

1. Set the pressure cooker to “Sauté” and warm the olive oil. Add the ground beef, onions, and salt, then cook for about 3 minutes, using a spoon or spatula to crumble the meat as it browns. Don’t worry if the beef is still a little pink.
2. Pour in the chicken broth, then stir in the diced tomatoes with their liquid, black beans, kidney beans, green chiles, corn, spices, and salt. Lock the lid in place and check that the valve is on “Sealing.” Choose “Soup,” “Manual” or “Pressure Cook,” and cook for 20 minutes at high pressure. The cooker will need about 15 minutes to build pressure before the timer starts.
3. When the cooking cycle finishes, leave the pot alone so the pressure drops naturally for at least 15 minutes. After that, you can turn the pressure vent to “Venting” for a quick release, or simply let the pot finish releasing pressure on its own. The soup can also sit on the pressure cooker’s “Keep Warm” setting for up to 10 hours.
4. Spoon the soup into bowls and top with the chips, sour cream, cilantro, and diced onions, with lime wedges alongside. Any extra soup can be refrigerated for about 1 week, or frozen for up to 3 months.