Our family is all about easy and convenient recipies. I’m a nurse and my husband is active duty in the Army, we don’t have time to flit around in the kitchen every day. This is our favorite go to recipe for taco soup. I’m not kidding either, we make this at least once a week (especially during the winter in Germany).
Ingredients
I like to make things easy and separate based on categories when writing my grocery list. This will save you time in the store by avoiding the, “Oh snap, I forgot the peppers!”
Seasonings:
- 1 Ranch Seasoning Packet
- 1 Taco Seasoning Packet
- 1/2 tsp Oregano
- Pepper (to taste)
- 1 Tbsp Garlic
Cans:
- 1 Can Whole Kernel Golden Corn (15.25oz)
- 1 Can Diced Tomatoes (14.5oz)
- 1 Can Rotel Original: Red Tomatoes and Green Chilis Mix (10oz)
- 1 Can Garbanzo Beans (Chickpeas) (15oz)
- 1 Can Chopped Green Chiles (4.5oz)
Vegtables:
- 1 Packet of Radishes (125g)
- 1 Small White Onion
- 1 Bell Pepper
Meat & Broth:
- 4 Cups Chicken Broth
- 1 Pound Gound Beef or 1 Pound Gound Turkey
Instructions
Step 1: Set your instant pot to sauté and allow it to heat up. Once hot, add your ground meat, garlic and pepper (to taste). Break up the meat and cook through until all the pink is gone.
Tip: Instead of using a spatula, try a meat chopper. It makes breaking up ground meat incredibly easy and is seriously a game changer.
Purchase our favorite meat chopper here.
Step 2: While the meat is cooking, I usually wash and cut the vegetables to save on time. I aim to make 1/2 inch cubes with the vegetables to ensure they cook through. Additionally, you can use this time to drain your canned corn and garbanzo beans (chickpeas).
Step 3: Once your meat is cooked, turn off the sauté setting and add your chopped vegetables. Mix together with the meat, then add in your caned items. Be sure to drain your corn and garbanzo beans (Personally, I like to rinse the garbanzo beans before adding them to the instant pot). The diced tomatoes, green chiles and Rotel cans do not need to be drained. Add these cans in the instant pot with their juices.
Step 4: Add the chicken broth before the dry seasonings (oregano, ranch packet and taco seasoning). This will allow you to mix the seasonings into your soup without them sticking to the vegetables or canned items.
Step 5: Secure your instant pot lid as your appliance manual instructs. Set the instant pot to pressure cook for 10 minutes.
Step 6: After the pressure cooking is complete, we like to use the quick release valve. However, you can allow the instant pot to slowly release if that is your preference. Be careful to avoid the steam and ensure the instant pot pressure is fully released before you open the lid.
Serve your soup into bowls and allow to cool. You’re done! Simple and easy recipe for a quick weekday dinner.
Need a ladle for soup season?
Serves: 4
Calories Per Serving: 436 (fluctuates based on your choice of meat)
Total Time: 30 minutes
Did you try this recipe? Let me know your thoughts down below!
Watch a show during dinner! Here are some of our favorites:
30 Spooky Netflix Shows to Watch This October: Netflix
68 Shows You Need to Watch: Hulu, Netflix and Amazon Prime
