Instant Pot Taco Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 3 cups vegetable broth
• 1 (14.5 ounce) can crushed tomatoes
• 1 (14.5 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can corn, drained and rinsed
• 1 (4 ounce) can diced green chilies
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cilantro, chopped
• 1/2 cup plain Greek yogurt
• 2 limes, juiced
• Tortilla chips, for serving

Directions

1. Set the Instant Pot to the Saute setting and add the oil. Once hot, add the onion and garlic and sauté for 2 minutes.
2. Add the cumin, chili powder and paprika and sauté for 1 minute.
3. Add the vegetable broth, crushed tomatoes, black beans, corn, green chilies, salt, and pepper to the Instant Pot and stir to combine.
4. Secure the lid on the Instant Pot and set it to Manual/High Pressure for 5 minutes.
5. Once the cooking is complete, allow the pressure to release naturally for 10 minutes, then make a quick pressure release for any remaining pressure.
6. Stir in the cilantro, Greek yogurt and lime juice.
7. Serve the soup with tortilla chips, if desired.

Interesting Facts

• This Instant Pot Taco Soup is a great way to use up pantry staples like canned beans, corn, and tomatoes.
• The Greek yogurt adds a delicious creaminess to this soup without the need for cream or cheese.
• Taco soup is a great make-ahead meal - it’s even better the next day!