Make this creamy soup next Taco Tuesday! The Instant Pot cuts the cooking time for this easy soup recipe. After the cooker reaches the desired pressure, it’s done in 15 minutes! Load it up with your favorite taco toppings, and you have a delicious meal on your hands.
- 2 pounds ground beef
- 1 tablespoon onion flakes optional
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 20 ounces diced tomatoes with chilis (Rotel)
- 32 ounces beef broth
- salt & pepper to taste
- 8 ounces cream cheese
- 1/2 cup heavy cream
- sour cream
- sliced black olives
- sliced jalapeño peppers
- cheddar cheese shredded
Brown ground beef in Instant Pot on “sauté” setting. Drain excess grease if needed.
Stir in onion flakes, garlic, chili powder, cumin, diced tomatoes with chili, beef broth, and salt & pepper. NOTE: It’s not recommended to pressure cook dairy so you may want to add in the cream cheese and heavy cream after pressure cooking. (I discovered this after so the video does not reflect this change.)
Cover Instant Pot and cook on “soup” setting for 5 minutes. (Original recipe pressure cooked for 10 minutes and let sit at no pressure release for 5 minutes. However, it’s better to pressure cook soup for a shorter period and then let it sit in the pot for a longer time period after releasing pressure before opening the lid. The video does not reflect this change.)
When time is up, allow pot to sit with valve closed to depressurize naturally for ten minutes before opening vent valve and removing lid. Add in cream cheese and heavy cream.
Serve hot with optional toppings.