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Instant Pot Taco Soup - Dump and Go Dinner

<p>This Taco Soup is an addictive Instant Pot meal in part because it's as easy to make as it packed with savory Mexican flavor.</p>
4 Servings Recipe By

Ingredients

  • 1 cup cook Ground Beef
  • 1/2 cups dice Onion
  • 1/3 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 3 teaspoons Ranch Dressing Mix
  • 2 teaspoons Taco Seasoning
  • 5 1/8 ounces Whole Kernel Corn, Canned
  • 5 1/8 ounces Diced Tomatoes, Canned
  • 3 1/3 ounces Diced Tomatoes with Green Chiles
  • 15 ounces Pinto Beans, Canned

Serving Day Ingredients

  • 1 cup Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 319 Calories
  • 8g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 49mg Cholesterol
  • 1231mg Sodium
  • 25g Total Carb
  • 7g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients into inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Let pressure release naturally for 10 minutes, then release any remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place frozen contents and water in inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Let pressure release naturally for 10 minutes, then release any remaining pressure.

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