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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.

Ingredients:

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

Directions:

  1. 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.
  2. Serve with shredded cheese, sour cream, diced avocados, and tortilla chips.

Note:

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!  🙂