This hearty, one-pot soup comes together fast thanks to the Instant Pot, with browned ground beef, softened onion and bell pepper, and garlic building a deeply savory base. Two kinds of beans, sweet corn, and juicy diced tomatoes (plus a spicy kick from tomatoes with green chiles) simmer under pressure until everything melds into a rich, chili-like broth. A bright hit of lime juice at the end wakes up all those warm, smoky spices before it's ladled into bowls. Pile on tortilla chips and fresh cilantro for crunch and color, and you've got a satisfying, freezer-friendly dinner that's ready in a fraction of the usual time. It's a solid, crowd-pleasing choice for a dairy free weeknight rotation, no special equipment beyond your Instant Pot required.
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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.
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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