Instant Pot Taco Soup is one of my yummiest go to’s. Plus it makes getting rid of leftovers so easy, you basically just toss everything into the pot, and it’s Instant dinner!
1 lb Ground Meat or 1 lb Chicken Breast
1 Onion, diced
1 Red Bell Pepper, diced
1 Jalapeno, diced
3 cups Homemade Vegetable Broth
2 cups Cooked Brown Rice (totally optional, most of the time I don’t use this, I just threw it in because I had it in the fridge)
2 cups Organic Corn
2 tbsp Organic Tomato Sauce
3 tbsp Organic Tomato Paste
1/4 cup Taco Seasoning
Pre-Heat the Instant Pot using the Sauté function. When the display reads HOT add ground meat, onion, bell pepper, and jalapeño. Sauté until ground meat has browned and the vegatables begin to soften.
Add all other ingredients. Stir. Put lid on the pot, close pressure valve and program MANUAL for 5 mins.
When the time is up, quick release. I eat this by itself or with a sprinkle of cilantro but my husband loves to add cheese, sour cream, and crushed tortilla chips.