Ingredients

The following ingredients have 10 Servings
  • 1 pound Ground Beef
  • 14.5 ounces Beef Broth {1 can}
  • 15 ounces Kidney Beans {1 can} drained
  • 15 ounces Black Beans {1 can} rinsed and drained
  • 14.5 ounces Petite Diced Tomatoes + liquid from can (1 can}
  • 15 ounces Corn + liquid from can {1 can}
  • 10 ounces Original Rotel – Diced Tomatoes & Green Chilies {1 can}
  • 1 ounce Hidden Valley Ranch Seasoning Mix packet or 3 tablespoons Homemade Buttermilk Ranch Mix
  • 1 ounce Taco Seasoning Mix packet or 3 tablespoons Homemade Taco Seasoning
  • 1.5 teaspoon Onion Powder
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Cayenne Pepper {optional to add a little heat}

Instruction

  • Place Ground Beef in Instant Pot, set to Saute and brown for 5-7 minutes.
  • Once browned, cancel Saute setting and drain grease from Instant Pot.
  • In small bowl, combine Ranch Seasoning, Taco Seasoning, Onion Powder, Salt and optional Cayenne Pepper.
  • Add Beef Broth, Kidney Beans, Black Beans, Corn and Seasonings from small bowl to Instant Pot, and combine thoroughly.
  • To avoid touching the sides of Instant Pot, add to the center of mixture the Tomatoes and Rotel.
  • Place lid on pot and select Pressure Cook, High Pressure and change cook time to 8 minutes.
  • Preheat will begin 10 seconds after settings have been selected.
  • Once cook time has completed, quick release pressure before removing lid.
  • Allow soup to cool for 5 minutes, then stir before serving into bowls.
  • Top with Sour Cream, Shredded Cheddar, Chopped Green Onions and Fritos to send the flavor over the top!