Last week, I shared my secret ingredient in the most simple recipe you can make in your instant pot. Homemade Taco Seasoning for a super yummy Pressure Cooker Taco Soup. You’re literally throwing everything in the pot and waiting on a delicious dish that seems like it’s taken all day to cook.
If you love your pressure cooker as much as I do, then you’ll be telling everyone about it. But, I won’t blame you for staying hush-hush when someone thanks you for “slaving over the stove” all day. Pressure Cooking is hard work, said no one ever.
If we’re being honest, there isn’t many foods that I don’t like. Unfortunately, my family is a different story; they’re some pretty picky little buggers. Because of this, our Taco Tuesdays are few and far between. Nobody gets excited about tacos when you’re just eating meat and cheese, you need to pile on the extras!
But, my family doesn’t eat extras. Womp. Womp. So when I’m really craving tacos and my family just isn’t up for it, we compromise with taco soup. There’s just enough of that taco flavor in there that I’m able to push my hankering aside for a little bit longer.
You can’t do much wrong when you make a one pot dump dish like pressure cooker taco soup. Just a few ingredients, and minimal time, you’ve created one amazing dish. If you’re really feeling it, double the recipe and freeze half! This is a great meal to pull out on busy days! Just toss it back in the cooker to thaw!
You’ll notice that the recipe calls for a tablespoon of sugar. Don’t freak out, it’s is supposed to be there and makes a big difference! Tomato sauce has a high sodium content, but to ensure that the soup blends well and flavors come together, that tablespoon of sugar helps to cut that harsh tomato flavor and brings a deeper flavor to the dish!
Cooking Tip: I really hate having to drain ground meat. Not only am I lazy, but what do you do with all that grease when it’s done? More steps. Ain’t nobody got time for that. I just take a baking sheet lined with foil, then paper towels. Pour my meat onto there and wait a few minutes. Perfectly drained. Just throw the foil and paper towels in the trash and your pan is still clean. (I told you I’m lazy)
Don’t forget to have fun with your toppings. I love topping mine with cheese, sour cream, green onions and jalapeños. To mix it up, sometimes we’ll even eat it with tortilla chips, or fry our own tortilla strips! The toppings give a little boost of freshness, while the tortilla chips/strips give extra texture!
- 1 lb. ground meat
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 cup frozen corn
- 1 tsp our homemade taco seasoning or one packet from the store
- 1 tbs sugar
- 1 can black beans rinsed and drained
- 1 large can 29 oz tomato sauce
- 1/4 cup water
- TOPPINGS: sour cream cheese, jalapeños, green onions
Using the SEAR option on your pressure cooker, brown your ground meat with salt, pepper and cayenne
Remove and drain
Add onion and garlic, cook until slightly soft, 3-4 minutes.
Add all remaining ingredients, plus meat, into pressure cooker
Close and lock lid
Cook on HI pressure for 10 minutes
Let pot perform a natural release
Did you notice that this ISN’T a pork recipe? For those of you who have been following our pressure cooker journey, you know that we’ve kind of been on a pork kick for a while. We’ve moved on to beef, y’all! Recipes have been a big step in a new direction for our blog and we love how it’s turning out!
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