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Pressure Cooker Taco Soup

Pressure Cooker Taco Soup
  • Category

    Main Dish

  • Cusine



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

6 lime wedges


Heat the olive oil in the pressure cooker on its “Sauté” setting. Add the ground beef, onions, and salt, and sauté for about three minutes, breaking up the meat with a spoon or spatula. It’s fine if the meat does not fully cook through.

Stir in the chicken broth, diced tomatoes and their liquid, black beans, kidney beans, green chiles, corn, spices, and salt. Secure the lid on the pressure cooker and make sure it is set to its “Sealing” position. Select the “Soup,” “Manual” or “Pressure Cook” setting, and set the time to 20 minutes at high pressure. The pot will take about 15 minutes to come up to pressure, and then the cooking time will begin.

When the cooking program ends, let the pressure release naturally for at least 15 minutes. At this point, you can either perform a quick pressure release by moving the pressure vent to its “Venting” position, or let the pressure release naturally the rest of the way. You can also leave the soup on the pressure cooker’s “Keep Warm” setting for up to 10 hours.

Ladle the soup into bowls and serve it topped with the chips, sour cream, cilantro, and diced onions on top, with wedges of lime on the side. Leftovers will keep refrigerated for about 1 week, or frozen for up to 3 months.