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THE BEST INSTANT POT TACO SOUP

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Soup
Cuisine American

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb of ground beef
  • 2 cups of unsalted beef broth
  • 1 cup mild cheddar cheese
  • 1 cup heavy whipping cream
  • ¼ cup mild taco sauce
  • 1 package taco seasoning
  • 2 cans of Rotel
  • 15 oz can black beans
  • 15 oz can corn drained
  • 8 oz cream cheese softened and cut into cubs
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 garlic cloves minced
  • Salt to taste

Instructions
 

  • Set Instant Pot to saute!
  • Cook the ground beef for 5-8 minutes or until no longer pink.
  • Add chopped onions and minced garlic cook for an additional minute. Press the cancel button.
  • Transfer the meat to a strainer and drain the fat. Trust me, don't skip this step! Return the meat and onion mix to the Instant Pot.
  • Add taco seasoning, taco sauce, bell pepper, beef broth and mix.
  • Add the Rotel to the Instant Pot. Don’t mix it!
  • Place the lid on the Instant Pot, set to seal and Pressure cook for 3 minutes on high.
  • Once the cooker is done let it natural release for 10-15 minutes. (This means let the pressure release from the pot by itself. ) If the pressure isn’t released naturally by 15 minutes , you can quick release the pressure at this time.
  • Add cream cheese and mix until the cheese is mostly melted.
  • Add ½ cup shredded cheese and mix. Repeat with the other ½ cup of cheese and mix.
  • Add the heavy whipping cream, black beans, and corn, and stir.
  • Season with salt if you prefer.
  • Serve with your favorite toppings, crackers, chips, or tortillas. I tried with tortillas and it was amazing!
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