4th of july taco soup
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Quick and easy.
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yield
8 serving(s)
prep time
15 Min
cook time
16 Min
method
Pressure Cooker/Instant Pot
Ingredients For 4th of july taco soup
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2 lbground beef
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6 Tbsptaco seasoning mix
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2 tspsalt
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0.5 tspblack pepper
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2 Tbspground cumin
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2 candiced tomatoes (~14 oz)
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2 boxbeef broth (32 oz)
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2 canblack beans (drained) 15 oz
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2 canyellow kernel corn (drained) 6 oz
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2 cheavy whipping cream
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8, 8 oz(divided) mexican blend shredded cheese
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8, 8 ozsour cream
How To Make 4th of july taco soup
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1Plug in the Instant Pot and press "SAUTE." Add ground beef to the bottom and cook until browned. Turn pressure cooker off and drain grease from beef.
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2To the beef, add taco seasoning, salt, pepper, cumin, diced tomatoes (do not drain), beef broth, corn and black beans. Give a quick
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3Secure lid, turn vent to "SEALING", pressure cook on high for 6 minutes. After the six minutes, set timer for 10 minutes for Natural Pressure Release. After ten minutes, do a quick release until valve drops and pressure is released completely.
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4Open lid and add heavy cream, first portion of shredded cheese, and first portion of sour cream. Stir.
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5Serve with remaining sour cream, cheese, or any other toppings you enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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