Taco Soup
October 19, 2022 7:15AM CDT
Ingredients
- 1 pound 93% lean ground beef
- 1 (16 ounce) jar salsa
- 1 (10 ounce) package frozen corn and beans mix (such as Deluxe Seasoned Corn & Beans by PictSweet Farms®)
- 5 tablespoons Mexican crema con sal
- ¼ cup shredded Cheddar cheese, or as needed
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
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Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.
Cook’s Note:
I used a seasoned corn and bean mixture with tomatoes, peppers, onions, and authentic Mexican seasoning from the frozen section for this recipe.