Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef
  • 1 cup beef broth (or 1 cup water + 1 tsp Better than Bouillon Beef Base)
  • 1 (14.5 oz) can kidney beans (or pinto beans or black beans)
  • 1 (12 oz) package of frozen corn
  • 2 (8 oz) cans tomato sauce
  • 1 (14.5 oz) can petite diced tomatoes
  • 3 Tbsp taco seasoning
  • Salt and pepper to taste
  • Optional: grated cheddar, sour cream and corn chips, for serving

Instruction

  • Turn your Instant Pot to the saute function. When the display says HOT add in your ground beef and break it up with a wooden spoon. Brown the beef and then drain off any excess grease.
  • Deglaze the pot with the beef broth.
  • Pour kidney beans into a strainer and rinse. Add in the corn and run hot water over the top of the corn for a minute. Shake off excess water. Add beans and corn to the Instant Pot.
  • Add in the tomato sauce and diced tomatoes. Sprinkle the taco seasoning on top. Don’t stir.
  • Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes on high pressure. Let the pressure release for 10 minutes naturally and then move the valve to venting.
  • Remove the lid and stir. Add salt and pepper, if needed.
  • Ladle soup into bowls and serve with cheddar, sour cream and corn chips.