With it being so cold lately, I’ve been craving some Taco Soup. You know, that recipe that has been around forever? I decided to try to make some in my Instant Pot here at work, and it turned out great! I used this recipe as a base, leaving out the meat. You could easily brown some beef in the IP before adding all of the other ingredients, but I was mostly craving the spices and beans.
2 (15 oz) cans Black Beans
1 (15 oz) can Chili Beans w/seasoning
1 (14.5 oz) can petite Diced Tomatoes
1 can of Rotel Diced Tomatoes
1 small can Tomato Sauce (optional)
1 (15 oz) can Sweet Corn
1 (14 oz) can Chicken Broth
1 (1.25 oz) packet Taco Seasoning (I used Chili-O)
1 teaspoon ground Cumin
1 teaspoon ground Chili Powder
1 teaspoon ground Garlic Powder
1/4 teaspoon ground Black Pepper
1 teaspoon ground Smoked Paprika
1 (1 oz) packet Ranch Seasoning mix
- Add all ingredients into your Instant Pot. Close the lid and make sure the knob is on sealing, NOT venting. Push the manual button, and set the timer for 4 minutes. Once the timer is done counting down, you can turn your knob to venting.
- Serve with shredded cheese, sour cream, diced avocados, and tortilla chips.
Makes approximately 8 servings.
This recipe turned out GREAT! And it made so much that I shared with anyone and everyone who wanted some. Everyone who tried it loved it, and I shared the above recipe with anyone who asked. The one thing I messed up was that I did not add enough water. Normally when I make this in the crockpot/slowcooker or stove top, I rinse all the cans out with a bit of water and add that to the mixture. I didn’t do that this time. It was a bit too thick and burned a little, so next time I will definitely add a bit more liquid. Otherwise, it was perfect! 🙂
So my bestie gave me an Instant Pot last December for Christmas. It has sat in my living room floor for nearly a year because I was afraid of using it. Silly, I know! We started planning our departmental Thanksgiving lunch here at work and she suggested that I bring my IP and learn to use it and actually cook a dish rather than buy something to heat up.
Best suggestion ever.
I’ve been slowly saving up some recipes on my Copy Me That account and picked one by Pink that sounded like a good one for beginners. And it was. Just. HELLA. EASY!
Instant Pot Mac and Cheese ⋆ by Pink
Recipe Source: by-pink.com
16 oz dry macaroni noodles
4 cup water
16 ounces Colby and Monterrey Jack blend cheese
1/2 cup heavy whipping cream
1/2 cup sour cream
salt and pepper for serving
Put macaroni and water into your pressure cooker. The macaroni should be just covered with the water, if it isn’t add more water. Lock the lid and set for high pressure and 4 minutes. At the end of the 4 minutes use the quick pressure release method. Remove the lid and add remaining ingredients and stir till all the cheese is melted. There shouldn’t be much water left, if it is drain the water.
You can salt and pepper to taste but we didn’t need it.
To make this instant pot mac and cheese in other cookers such as the Ninja foodi follow the directions. For stovetop, cook your noodles as normal then follow the ingredients.
I followed the recipe to the letter except for the salt and pepper, and received rave reviews (even though I myself thought it was a bit bland). I am thinking next time using some Pepper Jack cheese and a dash of Tabasco for a little heat and flavor. Otherwise I had to admit, it was VERY easy and quite filling! One of the guys in the department liked it so much that he asked if he could have what was left over to take home for dinner. I’d call that a compliment! 🙂