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Instapot beef taco soup Recipe

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Instapot beef taco soup image


This recipe for Instapot beef taco soup, by , is from Jackie's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Fliss


1 lb ground beef
1 small onion chopped
5 cloves garlic minced
4 c. chicken broth low sodium
1 15 oz can corn with peppers
1 15 oz can black beans drained and rinsed
1 15 oz can chili beans in chili sauce
1 14.5 oz can diced tomatoes
1 10 oz can diced tomatoes with green chilies
1 Tbsp chili powder
2 tsp cumin
1/4 tsp black pepper
Toppings of choice: Sour Cream Avocado, Shredded Cheddar Chee

Set the pressure cooker to "saute" and add beef, onion and garlic. Cook until meat is browned, about 5 min., but not cooked through. Turn off pressure cooker and drain grease off meat.
Add the rest of the ingredients, except toppings, to instant pot along with the hamburger. Stir to combine.
Place the lid on and set the valve to "sealed". Press the manual button and set timer to 15 minutes.
Once the soup is done, turn valve to "quick release" pressure.
Serve immediately with desire toppings.




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