Anti Inflammatory Instant Pot Taco Soup

Total time45 min

Prep time10 min

Cook time25 min

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Ingredients

6 servings

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 medium yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 tbsp taco seasoning
1 tsp ground cumin
1 can (14.5 oz) diced tomatoes, with juices
1 can (10 oz) diced tomatoes with green chiles (such as rotel), with juices
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained
2 cups chicken broth
1 oz packet ranch seasoning mix
1 tbsp lime juice
salt and pepper, to taste

For serving

sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
shredded cheddar cheese, for serving (optional)
tortilla chips, for serving (optional)
fresh cilantro, chopped, for serving (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off excess fat, leaving about 1 tbsp in the pot.
2
Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 3–4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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