This hearty, Instant Pot–built soup starts with browned ground beef, softened onion and bell pepper, and a good hit of garlic and cumin for real depth of flavor. Diced tomatoes, black beans, kidney beans, and sweet corn go in next, simmered together in chicken broth until everything melts into one thick, satisfying bowl. A bright squeeze of lime juice at the end wakes up all that slow-cooked richness, and a few minutes under pressure means you get long-simmered flavor in a fraction of the time. Ladle it up with sour cream, a scatter of shredded cheddar, and fresh cilantro, and you've got a filling, spoon-clinging soup that's every bit as good the next day. It's an easy weeknight dinner that fits neatly into a gluten free routine without sacrificing any of that classic, spicy taco flavor.
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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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