Instant Pot Taco Soup

 One thing I cannot stand about most cooking blogs are the excessive amounts of words LONG before the initial recipe is posted. I feel I have to scroll for AGES and AGES just to find out the ingredients and how to cook the meal. It's super frustrating! And on top of it, all those ads and random pictures that have nothing to do with the actual recipe at hand. I mean, sure...your kid is cute in their rain boots splashing in the bath tub, but what does that have anything to do with that baked chicken recipe?? So...no fear. You will NEVER have to endure that with my blog! (Rant over)

This Taco Soup is one of my cooler weather go-tos! SO simple to put together and the instant pot does the rest! This tastes even better served with tortilla chips but it's also pretty incredible as is. 

>>>Instant Pot Taco Soup<<<

Ingredients:

2 lbs ground beef

2 cans black beans

2 cans whole kernel corn, drained

1 can Rotel

1 can petite diced tomatoes

28 oz can crushed tomatoes

2 cans kidney beans (I use light red)

2 cups water

2 pkg dry ranch seasoning mix

2 pkg taco seasoning

1.) Put ground beef in instant pot, set to saute and brown (5-7 minutes). Cancel Saute setting then drain grease. 

2.) Add all other ingredients to pot along with beef, stirring to combine thoroughly. 

3.) Place lid on pot and select Pressure Cook, High Cook and change cook time to 13 minutes. 

4.) Once cook time is completed, quick release pressure before removing lid. 

5.) Serve in bowls topped with shredded cheddar and tortilla chips or just by it's good ol' self!