No Image
prep time
15 Min
cook time
16 Min
method
Pressure Cooker/Instant Pot
yield
8 serving(s)
Ingredients
- 2 pounds ground beef
- 6 tablespoons taco seasoning mix
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons ground cumin
- 2 cans diced tomatoes (~14 oz)
- 2 boxes beef broth (32 oz)
- 2 cans black beans (drained) 15 oz
- 2 cans yellow kernel corn (drained) 6 oz
- 2 cups heavy whipping cream
- 8, 8 ounces (divided) mexican blend shredded cheese
- 8, 8 ounces sour cream
How To Make 4th of july taco soup
-
Step 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.
-
Step 2To the beef, add taco seasoning, salt, pepper, cumin, diced tomatoes (do not drain), beef broth, corn and black beans. Give a quick
-
Step 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.
-
Step 4Open lid and add heavy cream, first portion of shredded cheese, and first portion of sour cream. Stir.
-
Step 5Serve with remaining sour cream, cheese, or any other toppings you enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes