Description
This Instant Pot Taco Soup is a hearty and flavorful dish that’s perfect for any occasion.
Ingredients
Scale
- 2 lbs. ground beef
- 1 T olive oil
- to taste salt and fresh-ground black pepper
- 1 small onion, chopped small
- 1 red bell pepper, chopped small
- 1 Poblano pepper, chopped small (see notes)
- 1 T minced garlic (garlic from a jar is fine for this)
- 2 T ground cumin
- 1 T Ground Ancho Chile Pepper (or use more chili powder if you don’t have Ancho)
- 1 T Chili Powder (see notes)
- 3 14 oz. cans beef broth (see notes)
- 2 14 oz cans petite diced tomatoes
- 1 T Green Tabasco Sauce or other hot sauce, to add at the end (more or less to taste)
- 2 T fresh-squeezed or fresh-frozen lime juice, to add at the end (more or less to taste)
Instructions
- Turn Instant Pot to SAUTE, heat the olive oil for 1-2 minutes, then add the ground beef and cook until the beef is fully browned, breaking apart with the turner as it cooks and seasoning to taste with salt and fresh-ground black pepper.
- While the beef cooks, chop the onion, red bell pepper, and Poblano pepper into small pieces.
- When the meat is fully browned, add the minced garlic, ground cumin, Ground Ancho Chile Pepper, and Chili Powder.
- Stir spices into the meat and cook 1-2 minutes; then add the chopped onion, red bell pepper, and Poblano pepper and cook 2-3 minutes more.
- Add the beef broth (or homemade beef stock) and petite diced tomatoes with juice and stir.
- Lock the lid on the Instant Pot, set to MANUAL with HIGH pressure and 10 minutes cooking time.
- When ten minutes is up, let the pressure release naturally for about 20 minutes, then use the quick release method to release the rest of the pressure.
- Check the soup to see if you think there is too much liquid, and if so, use the SAUTE setting to cook for a few minutes and evaporate some of the liquid.
- Stir in Green Tabasco Sauce and fresh-squeezed or fresh-frozen lime juice to taste.
- Serve Instant Pot Taco Soup hot, with diced avocado, grated Mexican Blend Cheese, Sour cream, cut limes, and Green Tabasco Sauce to add at the table if desired.
- Heat oil in a frying pan, add ground beef, and cook until browned and broken apart as above. Add cooked beef to large soup pot.
- Add minced garlic, ground cumin, Ground Ancho Chile Pepper, and Chili Powder and cook with the meat over medium heat.
- Then add the chopped onion, red bell pepper, and Poblano pepper and cook 2-3 minutes more.
- Add the beef broth (or homemade beef stock) and petite diced tomatoes with juice, plus one extra cup of water, and stir.
- Let the soup come to a low boil, then turn heat to low and simmer about 45 minutes.
- Taste the broth after 45 minutes and if you want a stronger beef flavor you can add 1-2 T Better Than Bouillon Beef Base and cook a few minutes more.
- Stir in Green Tabasco Sauce if desired, and lime juice.
- Serve hot, with condiments as above.
Notes
- Use gluten-free soup base if you need the soup to be gluten-free.
- If you don’t have Ground Ancho Chile Pepper, you can substitute more chili powder.
- Adjust the amount of Green Tabasco Sauce and lime juice according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg