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Instant Pot Taco Soup with Avocado and Cheese

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PREP TIME
5 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner
Instant Pot Taco Soup with Avocado and Cheese
Ingredients
  • 1 pound ground beef
  • 1 small onion, diced
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 (8 ounce) can tomato sauce
  • 1 cup beef broth
  • 1 (1.25 ounce) package taco seasoning mix
  • 2 avocados, sliced
  • 1/4 cup shredded Oaxaca cheese, or to taste
Instructions
1
Preheat the pressure cooker by turning it on and selecting its Saute function. This will heat up the pot to a suitable temperature for browning ingredients.
2
Next, add ground beef and an onion into the heated pot. Use a spoon to break up the ground beef into small pieces, ensuring it's evenly distributed and cooks uniformly. Continue cooking until the ground beef is nicely browned, taking around 5 minutes to achieve this.
3
After draining off as much excess fat as possible from the cooked ground beef, add black beans, corn, diced tomatoes, chiles, tomato sauce, beef broth, and taco seasoning to the pot. Stir everything together until it's well combined.
4
Immediately switch off the Saute function and proceed to closing and locking the lid. Follow your pressure cooker's manufacturer instructions for selecting high pressure, setting a timer for 3 minutes, and allowing 10-15 minutes for the pressure to build up.
5
Once the timer has gone off, carefully release the pressure using the quick-release method as per your manufacturer's instructions. This should take around 5 minutes.
6
After releasing the pressure, unlock and remove the lid to access your delicious soup. Serve it hot with sliced avocado and crumbled Oaxaca cheese on top.