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<\/p>\nInstant Pot Taco Soup<\/p>\n
<\/p>\n
1 tablespoon avocado oil or other vegetable oil<\/p>\n
2 cups yellow onion diced<\/p>\n
2 pounds ground sirloin<\/p>\n
taco seasoning<\/p>\n
<\/p>\n
2 cans fire roasted diced tomatoes 14 \u00c2\u00bd ounces each, with juices<\/p>\n
1 can red kidney beans 15 ounces, with juices<\/p>\n
1 can black beans 15 ounces, with juices<\/p>\n
1 can pinto beans 15 ounces, with juices<\/p>\n
1 can whole kernel corn 15 \u00c2\u00bc ounces, drained<\/p>\n
2 cans diced green chiles 4 \u00c2\u00bd ounces each<\/p>\n
4 cups unsalted chicken stock<\/p>\n
2 bay leaves<\/p>\n
<\/p>\n
2 tablespoons chili powder<\/p>\n
4 teaspoons ground cumin<\/p>\n
2 teaspoons ground black pepper<\/p>\n
2 teaspoons kosher salt<\/p>\n
1 teaspoon paprika<\/p>\n
1 teaspoon garlic powder<\/p>\n
\u00c2\u00bd teaspoon onion powder<\/p>\n
\u00c2\u00bc teaspoon dried oregano<\/p>\n
\u00c2\u00bc teaspoon red pepper flakes<\/p>\n
<\/p>\n
Turn the Instant Pot on ‘Saut\u00c3\u00a9’ and using the ‘Adjust’ button, adjust the temperature setting to ‘More’ and allow the pot to heat up until the digital display reads ‘Hot’. Once the display reads ‘Hot’, add the avocado oil to the pot, allow it to heat up for about 30 seconds, and then add the diced onion. Saut\u00c3\u00a9 the onion, continually tossing until it becomes soft, slightly translucent, and begins to brown on the edges, 4 to 5 minutes. Add the ground sirloin to the pot and, using a large wooden or silicone spoon, break the ground sirloin up into small pieces as it cooks. Continue cooking until browned, 5 to 7 minutes. Add the taco seasoning, mix it into the beef, and continue cooking for another 1 to 2 minutes to allow the spices to release their aromas and flavors into the ground beef. Turn the ‘Saut\u00c3\u00a9’ feature off and add the diced tomatoes, beans, corn, green chilis, and chicken stock to the pot. Mix everything together well and then add the two bay leaves to the pot. Close the pot and set it to ‘Sealing’. Select the ‘Soup’ function and set the cook time to 10 minutes. Once the cook time has completed, allow for a 10-minute natural pressure release (NPR). As soon as the 10-minute NPR has finished, release any remaining pressure from the pot before opening. Once the pot is open, remove the two bay leaves. Serve and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Taco Soup 1 tablespoon avocado oil or other vegetable oil 2 cups yellow onion diced 2 pounds ground sirloin taco seasoning 2 cans fire roasted diced tomatoes 14 \u00c2\u00bd ounces each, with juices 1 can red kidney beans 15 ounces, with juices 1 can black beans 15 ounces, with juices 1 can pinto beans 15 ounces, with juices 1 can whole kernel corn 15 \u00c2\u00bc ounces, drained 2 cans diced green chiles 4 \u00c2\u00bd ounces each 4…<\/p>\n