Instant Pot Creamy Taco Soup
Servings: 5
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 1 lb ground beef or chuck
- 2 cups unsalted or low-sodium beef broth
- 1 cup mild cheddar cheese shredded
- 1 cup heavy whipping cream or half and half
- ¼ cup mild taco sauce
- 2 tbsp taco seasoning
- 20 oz Rotel diced tomatoes and green chiles 2 cans
- 15 oz black beans drained
- 8 oz cream cheese softened and cut into cubes
- 1 onion chopped
- 1 yellow or red bell pepper chopped
- 2 garlic cloves minced
- salt to taste
Toppings
- shredded cheese
- sour cream
- cilantro
- jalapeño
Instructions
- Set cooker to saute-high.
- Cook the ground beef for 5-8 minutes or until no longer pink.
- Add chopped onions and minced garlic. Cook for 1 minute or until fragrant. Press the cancel button.
- Transfer the meat to a strainer and drain the grease. Return the meat to the cooker.
- Add taco seasoning, taco sauce, chopped bell pepper, beef broth and mix.
- Add diced tomatoes and green chiles to the cooker. Do not stir.
- Place the lid on. Pressure cook on high for 3 minutes followed by a natural release (approx. 15 minutes). Follow the manufacture instructions for releasing the pressure. Remove lid.
- Add cream cheese and mix until the cheese is mostly melted.
- Add ½ cup shredded cheese and mix. Repeat with the other ½ cup cheese and mix.
- Add heavy whipping cream, black beans to the cooker and stir.
- Season with salt if you prefer.
Serve with your favorite toppings, crackers, tortillas or warm bread.
Enjoy!
Video
Notes
Slow Cooker
- In a medium sized pan: cook the ground beef for 5-8 minutes or until no longer pink.
- Add chopped onions and minced garlic. Cook for ~1 minute or until fragrant.
- Transfer the meat to a strainer and drain the grease.
- Place the meat and rest of the ingredients into the slow cooker and mix.
- Cover and cook on high for 2 hours or low for 4-5 hours.
- Remove the lid and stir well.
- Enjoy!