Pressure Cooker Simple Taco Soup Recipe

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 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 slow cooker. Ladle taco soup into soup bowls. Place a few corn chips into each serving bowl, 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