• 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
  1. 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.

  2. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

  4. 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.