I think I might be the last food blogger on the planet to jump on board the Instant Pot Pressure Cooker Craze. 😉 I have honestly had one sitting in my kitchen cabinet waiting to be tried, used, understood and masterfully maneuvered for more than a year. Would you believe me if I told you…new things kind of scare me. Truly. It took MyHandsomeHusband getting the Instant Pot out and trying a few recipes to get me on board. And, thank goodness he did, my friends. I can’t stop using it, now! It really is super convenient, fast and wonderful. I have a bunch of recipes to share with you coming up in the few months! I think there may be a few thousand of you who are more advanced Instant Pot Masters than I am, I welcome your comments and any tips you might want to share with the rest of us. Please feel free to leave them in the comment section.
Now, for today’s recipe. I took my Crock Pot Taco Soup recipe and tweaked the flavoring and liquid amounts just a bit so it would work in the Instant Pot. It was the right thing to do, my friends. The ground beef and veggies can be browned on the Saute setting, right inside the pot. Then just toss the rest of the ingredients (minus the fresh cilantro) in, twist the cover in place and delicious taco soup will be yours in around 30-40 minutes (including cooking and pressure release time).
Hope some of you get a chance to try it!
Recipe from Jamie Cooks It Up!