The pressure builds and you start counting down minutes until you eat. You plug in your trusty pressure cooker, excited to get this cozy meal going fast. The smell of ground beef browning with onions and garlic fills your tiny kitchen, making ya kinda hungry already.
After you stir in that homemade taco seasoning, you transfer everything into the pressure cooker pot. You add in tomatoes, tomato sauce, black beans, corn and water, giving it a good stir. You set it, seal it up and wait for the pressure build to do its thing.
While the soup simmers under that tight seal, you’re thinking about all the toppings you’re gonna pile on. Sour cream, shredded cheese, sliced green onions maybe. You feel that warmth just from thinking of that first hot spoonful. This soup’s the real deal and it works real good for any day.
Why This Recipe Works Every Single Time
- Using ground beef browned with onions and garlic means big flavor right from the start.
- The homemade taco seasoning keeps the taste fresh and zesty, not fake or too salty.
- Pressure cooker builds broth depth fast, so flavors blend real well in a snap.
- Canned tomatoes with green chilies add a nice kick without extra work.
- Black beans and corn add texture and heartiness to fill you up.
- Quick release or natural release both work fine depending on your schedule.
- Toppings make it personal and add that cozy finish you can’t beat.
What Goes Into the Pot Today
- 2 tablespoons olive oil to get things sizzling real good.
- 1.5 pounds ground beef that you brown with care.
- 1 cup diced onions for that sweet flavor boost.
- 3 cloves of garlic minced, cause garlic makes everything better.
- 3 tablespoons homemade taco seasoning to bring in all that spicy goodness.
- 2 cans diced tomatoes with green chilies, undrained for a little heat.
- 2 cans tomato sauce for that rich saucy base that hugs your soup.
- 2 cans black beans, drained and rinsed add protein and texture.
- 1 can corn for that little sweetness and crunch.
- 2 cups water to balance everything and build that broth depth in your cooker.
Optional extras you can add when you serve are shredded cheese, sour cream, and sliced green onion. These toppings amp up the flavor and make every bowl sorta feel special. Gathering your ingredients ahead means you’re ready for a quick throw-together at dinnertime. Plus, you can swap stuff out easily, like adding fresh peppers if you feel spicy!
The Exact Process From Start to Finish
Step 1 is heating olive oil in a skillet over medium heat. You toss in ground beef and wait till it starts browning. This smell alone gets your mouth watering, no lie.
Step 2 adds diced onions and minced garlic to the beef. You keep cooking till that beef is fully browned and everything smells aromatic. Drain the extra oil—nobody wants greasy soup.
Step 3 has you stir in homemade taco seasoning right in the pan. You cook it for about 2 minutes, stirring so those spices release their flavor really well.
Step 4 is transferring your tasty meat mixture into the pressure cooker. This part feels like you’re halfway to dinner already.
Step 5, pour in diced tomatoes, tomato sauce, black beans, corn, and water. Give it a good mix; you wanna blend all those flavors nicely.
Step 6 involves sealing the pressure cooker lid and setting it to cook on high pressure for about 15 minutes. You watch that pressure build with anticipation, knowing it’s cooking everything perfectly.
Step 7 is the pressure release. You can do a quick release if you’re hungry or a slow release to let the soup settle. When it’s done, season with salt and pepper to taste, then ladle into bowls ready for toppings.
Quick Tricks That Save Your Time
- Use leftover taco meat if you got some handy—that saves you the browning step and gets dinner on the table faster.
- Use canned beans and corn straight from the pantry so you don’t gotta soak or cook them ahead. It makes everything move faster.
- Skip chopping fresh garlic and onions sometimes, you can use frozen pre-minced versions to speed it up.
These switches make the whole process easier without losing flavor. You still get that cozy dinner feeling with less fuss. Pressure cooker shortcuts like quick release help get you eatin sooner too!
When You Finally Get to Eat
First spoon in hand, you notice how the broth is deep and rich, a perfect base hugging every bean and chunk of beef. It’s warm and hearty, kinda like a big comfy hug on a chilly day.
Every bite has a little spicy kick from the taco seasoning with sweetness from corn and a subtle heat from those green chilies. It’s dang satisfying and comforting all at once.
You catch the melty cheese softening on top while sour cream smooths out the edges. The sliced green onion adds a fresh crunch that’s just right. Each bite feels like your favorite cozy moment.
Keeping Leftovers Fresh and Ready
- Store leftovers in airtight containers in the fridge. It usually lasts about 3 to 4 days, which means a few more delicious meals without extra work.
- Freeze portions in freezer-safe bags or containers. Just thaw overnight in the fridge before reheating for a quick lunch or dinner day.
- When reheating, add a splash of water or broth to brighten up the broth depth again. Reheat on the stove or microwave until just hot enough.
These tips keep your soup tasting fresh and ready whenever you need a tasty bowl. Plus, no soggy toppings till right before eating keeps it perfect every time.
Your Most Asked Questions Answered
- Can I use ground turkey instead of beef? Yeah for sure! Ground turkey works fine and makes it a bit lighter. Just brown it like you would with beef.
- Do I have to use homemade taco seasoning? Nope, a good store-bought mix works okay but homemade keeps it fresh and you can tweak it your way.
- Can I skip the black beans or corn? Totally, you can leave either or out or add other veggies you like better.
- What’s the difference between quick release and natural release? Quick release lets the pressure out fast so you don’t wait long. Natural release takes a bit longer but helps keep soup texture nice and tender.
- Can I make this on the stove instead? Absolutely! Just simmer all the ingredients in a big pot for about an hour till flavors blend.
- Any tips for making it less salty? Use low sodium beans and tomato sauce, rinse your canned beans well, or add more water to stretch it out.
This recipe’s a keeper, you’ll see! Give it a try and tweak it for your fam’s taste buds. I’m sure you’re gonna love how fast and good this soup is in your pressure cooker.
Crockpot Taco Soup Pressure Cooker Style
Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat.
- Add the ground beef and cook until it starts to brown.
- Add diced onions and minced garlic to the beef and continue cooking until beef is fully browned.
- Drain excess grease from the skillet.
- Stir in homemade taco seasoning and cook for 2 more minutes.
- Transfer the meat mixture to the pressure cooker pot.
- Add diced tomatoes, tomato sauce, black beans, corn, and water into the pressure cooker.
- Stir everything together well to combine flavors.
- Seal the lid and set the pressure cooker to high pressure for 15 minutes.
- Allow the pressure to release naturally or use quick release when finished cooking.
- Open the lid carefully and stir. Season with salt and pepper to taste.
- Ladle the soup into bowls for serving.
- Top with shredded cheese, sour cream, and sliced green onions if desired.
- Store leftovers in airtight containers for 3-4 days in the fridge or freeze for later.
- Reheat with a splash of broth or water until warmed through.
