Ridiculously Easy Taco Soup or Chili- Instant Pot

Welcome to my recipe blog with no-fluff added. No calorie talk. No this-or-that talk. No comments section. Just basic but yummy food.

Ingredients

Corn (canned)

Petite Diced Tomatoes (canned)

Ground Meat (Turkey or Beef)

Taco Seasoning Packet OR Chili-style seasoning (oregano, paprika, salt, pepper, 2 bay leaves)

• For Chilli Style add tomato paste (about half a small can or 2 heaping Tbsp)

• For Taco Soup Style you can add diced onion to zest it up further

Optional:

• Dark or Light Kidney Beans (canned, rinsed, and drained)

Toppings:

• Cheese

• Sour Cream

• Green Onion

• Black Olives

Pair it with:

• Tortilla Chips for Taco Soup

• Cornbread, Tortilla Chips, or Pasta Noodles for Chilli

Instructions:

1. Turn on the Saute setting on the Instant Pot. Add a small amount of oil so the meat doesn’t stick when browning. 

2. Brown the meat using a cooking utensil to stir and chop the meat once it browns.

   1. The meat doesn’t have to be cooked all the way through if you are using an instant pot! It’ll finish cooking when we pressure cook. 

3. Drain and rinse the meat in a colander. Return the meat to the Instant Pot.

4. Add onion (optional) and seasonings (Taco or Chili Style). 

5. Once mixed and sauteed for a minute or so, add all the canned veg including the liquid! The liquid essentially makes a vegetable broth.

   1. If using beans, drain the beans and rinse. This is the only exception.

   2. Add the tomato paste if making chili.

6. Put the Instant Pot on the Pressure Cook setting (normal intensity) and set for 10 minutes. Put the lid on. Once it’s done cooking, let it release naturally for 5-10 more minutes (AKA do nothing for 5-10 more minutes).

7. Serve and put on all the yummy toppings.