Eosinophilic Esophagitis Friendly Instant Pot Taco Soup
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Learn more →Ingredients
6 servings
- 1 lb ground beef (80/20)
- 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)
Can be omittedsour cream
- shredded cheddar cheese, for serving (optional)
Can be omittedshredded cheddar cheese
- 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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