Ingredients

The following ingredients have 6 Servings
  • 1 lb ground beef
  • 2 x 15 oz cans tomato sauce (low sodium)
  • 2 x 15 oz cans red kidney or pinto beans (low sodium, drained & rinsed)
  • 2 cups corn (frozen or canned (drained))
  • 1 1/2 tbsp taco seasoning
  • 2 tbsp onion powder or flakes
  • 1 tbsp garlic powder
  • 1 tsp sugar, maple syrup or honey
  • 1 tsp salt
  • Ground black pepper (to taste)
  • 3 cups any broth (low sodium )
  • 1 tbsp oil (for frying)
  • 1/2 small bunch cilantro (finely chopped)
  • Yogurt, cheese, lime and tortilla chips (for serving)

Instruction

  • On Instant Pot, press Saute and wait until display says Hot. Swirl oil to coat, add ground beef and cook for about 5 minutes, constantly breaking into small pieces and stirring. Press Cancel.
  • Then add ingredients in the following order: beans, corn, taco seasoning, onion powder, garlic powder, maple syrup, salt, pepper, broth and tomato sauce. Do not stir!
  • Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 - 20 minutes. Longer cook time means deeper flavors but overall soup is ready quickly.
  • After, release pressure by turning pressure valve to Venting. Add cilantro and stir.
  • Serve hot with tortilla chips, yogurt, cheese and limes.