Ingredients
Equipment
Method
Sauté the beef and onion
- Set the Instant Pot to Sauté and cook the ground beef and diced onion until the beef is browned and the onion is softened, about 5 minutes, stirring to break up the meat.
- Stir in the taco seasoning until the beef and onion look evenly coated, about 30 seconds, keeping the pot at Sauté heat.
Pressure cook the soup
- Add the black beans, diced tomatoes, and beef broth, scraping up any browned bits from the bottom, then stir to combine.
- Pressure cook on High for 8 minutes, then release pressure naturally for 10 minutes before switching to quick release for any remaining pressure.
Char and serve
- While the soup releases, heat a dry skillet over high heat and char the frozen corn until blistered in spots, about 5 minutes.
- Ladle the taco soup into bowls and top with charred corn, then finish with cheddar and cilantro for serving.
Notes
For the best flavor, char the corn in a truly hot, dry skillet so the kernels blister instead of steaming. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or on the stovetop until hot. Freezing is yes: freeze soup (without fresh toppings) for up to 3 months and thaw overnight before reheating. For a lighter option, swap ground beef for lean ground turkey or use 93% lean beef.