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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
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Ingredients
- 1 Tbsp. olive oil
- 1 1/2 lb. ground beef
- 3 garlic cloves, chopped
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 1 oz. packet taco seasoning
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 15 oz. can black beans, drained and rinsed
- 14 oz. can low-sodium chicken broth
- 10 oz. can diced tomatoes and green chiles
- 8 oz. can tomato sauce
- 16 oz. bag frozen fire-roasted corn
- Kosher salt, to taste
- Sour cream, shredded cheddar cheese, sliced scallions and broken tortilla chips, to serve
Directions
- Step 1Heat the olive oil in a 6- or 8-quart Instant Pot set to sauté on high. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes.
- Step 2Add the garlic, onion and bell pepper and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the taco seasoning, chili powder and cumin and stir to combine. Add the beans, chicken broth, tomatoes, tomato sauce, corn, and 1 cup water. Stir to combine.
- Step 3Lock the cover on the Instant Pot and set to pressure-cook on high for 10 minutes, making sure the steam valve is in the sealing position. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to the venting position to release the remaining pressure. Taste and season with salt, if needed.
- Step 4Ladle the soup into bowls and top with sour cream, cheese, scallions, and broken tortilla chips.
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