Instant Pot Taco Soup

• Meat

  • 3 cups Cook ground beef

• Produce

  • 15 1/2 oz Corn, Whole Kernel Canned
  • 1 1/4 cups Onion
  • 45 oz Pinto beans, canned
  • 15 1/2 oz Tomatoes, canned
  • 10 oz Tomatoes with green chiles

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 oz Ranch dressing mix
  • 1 tsp Salt
  • 2 tbsp Taco seasoning

• Liquids

  • 2 cups Water

Found on onceamonthmeals.com

Description

Ingredients

• 1 cup cook Ground Beef
• ½ cups dice Onion
• ⅓ teaspoons Salt
• ⅛ teaspoons Black Pepper
• 3 teaspoons Ranch Dressing Mix
• 2 teaspoons Taco Seasoning
• 5 ⅛ ounces Whole Kernel Corn, Canned
• 5 ⅛ ounces Diced Tomatoes, Canned
• 3 ⅓ ounces Diced Tomatoes with Green Chiles
• 15 ounces Pinto Beans, Canned
• 1 cup Water

Directions

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Place all ingredients into inner pot. Lock cover into place and seal steam nozzle. Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes. Let pressure release naturally for 5 minutes, then release any remaining pressure.

Nutrition