Pressure Cooker Simple Taco Soup Recipe

2021-07-17
Famous Mexican taco soup cooked in a pressure cooker #pressurecooker #instantpot #homemade #dinner #lunch #easy #healthy #delicious
  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 5m
  • Ready In: 15m

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Nutritional Info

This information is per serving.

  • Calories

    166
  • Carbohydrates

    12.4 g
  • Cholesterol

    0 mg
  • Fat

    2.5 g
  • Fiber

    5.3 g
  • Protein

    7.5 g
  • Saturated Fat

    2.8 g
  • Sodium

    335 mg
  • Sugar

    2 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0.3 g
  • Calcium

    62 mg
  • Potassium

    204 mg
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Pressure cooker simple taco soup recipe. Chicken stock-based delicious Mexican soup cooked in a pressure cooker.

To cook it, you need to use the following ingredients:

2 pounds (960 g) ground lean beef, 2 cups diced yellow onions, 2  15½ oz (465 ml each) cans pinto beans, 1 15½ oz (465 ml) can pink kidney beans, 15¼ oz (460 ml) whole kernel corn, drained,

14½ oz (435 ml) each: Mexican-style stewed tomatoes,  tomatoes with chilies, 2 4½ oz (135 ml) cans diced green chilies, 4½ oz (135 ml) can black olives, drained and sliced, 1¼ oz (36 g) taco seasoning mix, 1 oz (30 g) package ranch seasoning dressing mix, corn chips for serving, sour cream for garnish, grated cheese, chopped green onions and pickled jalapeños for garnish

Instructions:

In a large nonstick skillet, heat olive oil over medium-high heat. Add ground beef and 2 cups diced yellow onions and cook, stirring until browned. Remove cooked meat and onions from the skillet and transfer to the slow cooker.

Add both beans, whole kernel corn, tomatoes, green chilies, black olives, taco seasoning, and ranch seasoning dressing mix. Cover slow cooker and cook on low-heat setting for 6-8 hours. Turn off the slow cooker. Ladle taco soup into soup bowls. Place a few corn chips into each serving bowl, and top with sour cream, grated cheese, chopped green onions, and pickled jalapeño peppers.

Pressure Cooker Simple Taco Soup Recipe

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Ingredients

  • 6 cups (1.5 L) chicken stock
  • 2 cups (500 ml) jarred tomato salsa
  • 1 cup fresh corn kernels
  • 1 medium red onion, peeled and chopped
  • 1 cup (250 ml) drained and rinsed canned black beans
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 pound (480 g) ground lean pork,crumbled

Method

Step 1

In a pressure cooker, combine chicken stock, salsa, corn red onion, black beans, and cilantro. Mix well. Stir in crumbled pork.

Step 2

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Step 3

Open the pressure cooker, using a Quick Release mode. Stir taco soup well before serving.

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