Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (8 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups beef broth
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Set the Instant Pot to sauté mode and add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is softened.
2. Add the black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, chili powder, cumin, smoked paprika, salt, black pepper, and beef broth to the Instant Pot. Stir to combine.
3. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
5. Stir in the sour cream and cilantro. Serve with lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High pressure on Instant Pot
Serving size:
- 6 servings
Nutritional information:
- Calories: 327
- Fat: 14g
- Carbohydrates: 28g
- Protein: 23g
- Fiber: 8g
- Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans can be used instead of kidney beans.
- Fire-roasted diced tomatoes can be used instead of diced tomatoes with green chilies.
Variations:
- Add a can of diced green chilies for extra heat.
- Top with shredded cheese and crushed tortilla chips for added texture.
Tips and tricks:
- Use a lean ground beef to reduce the fat content.
- Make sure to drain and rinse the beans and corn before adding them to the Instant Pot.
- For a thicker soup, reduce the amount of beef broth.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls and top with sour cream, cilantro, and lime wedges.
Garnishes:
- Sour cream, cilantro, lime wedges, shredded cheese, and crushed tortilla chips.
Pairings:
- Serve with warm tortillas or cornbread.
Suggested side dishes:
- Mexican rice, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the soup is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook on sauté mode until thickened.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Taco soup is a popular Tex-Mex dish that originated in the southern United States.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with your favorite toppings.
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