I made this super simple taco soup with the kids. There's barely any work to it at all. I browned my meat separately but will not do that next time - I use a fairly lean meat so I might as well do it all the Instant Pot since it's so much easier. (But if you have a fattier meat you might want to strain off some of the fat.)
Feel free to add beans, chickpeas, whatever stuff you'd like - but my kids don't like it, won't eat it and thus we made this bare bones. For toppings, the kids used cheese and tortilla chips, but sour cream, tomatoes, cilantro, and avocado are also good options.
Instant Pot Taco Soup
serves 4-6
cooking oil
500 g minced beef
1 chopped onion
taco spice mix - you can use a ready-made one, or just add salt, pepper, garlic powder, onion powder, a little chili, cayenne, cumin and coriander.
1 small can (about 200 g) corn
1 can - 400 g - crushed tomatoes
water - use your judgement to get this as soupy as you want. I used about 600 ml.
Put your IP on the sauté setting and add a little cooking oil. Brown the minced meet. Add the onion and fry for a few minutes. Press cancel.
Add the taco spice, corn, tomatoes and water. Seal and turn your IP to high pressure for 15 minutes. Do a manual release of the steam, and turn off the Instant Pot.
