Instant Pot Taco Soup (Gluten Free) [Video]
Your family will love this Instant Pot recipe that’s full of flavor and so easy to make.If you take care with your choice of ingredients, this will be gluten-free.
Servings: 4
Equipment
- Instant Pot
Ingredients
- 1 tsp olive oil
- 12 oz extra lean ground beef or ground turkey
- ½ medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tsp chili powder
- ¾ tsp ground cumin
- ¾ tsp paprika
- ½ tsp salt
- ¾ lb Little Potatoes halved or quartered
- 1 (14oz) can black beans drained and rinsed
- ¾ cup gluten-free salsa (such as Newman's Own)
- ¾ cup frozen corn or one 8oz can corn kernels
- 1 small (14oz) can diced tomatoes (gluten-free)
- 4 cups chicken broth (gluten-free)
- 3 cups kale chopped
- 3 Tbsp cilantro minced
- salt and pepper (to taste)
Instructions
- Set the Instant Pot to Sauté mode and lightly coat with cooking spray. Add and heat the olive oil. Add the ground beef and onion and cook, breaking up with a wooden spoon, until the beef is almost cooked through.
- Add the garlic, chili powder, cumin, paprika and salt. Cook for 30 seconds.
- Stir in the potatoes, black beans, diced tomatoes, salsa, corn, and chicken broth.
- Put the lid on the Instant Pot, close the steam vent and set to high pressure using the manual setting. Adjust the time to eight minutes. It will take approximately 15 minutes for the Instant Pot to reach pressure.
- Once the cooking time expires, allow the pressure to release naturally for five minutes, then release the pressure the rest of the way. Turn off the Instant Pot.
- Stir in the kale and cilantro. Season to taste. Serve.
