ingredients

For the Soup:

• 1 pound ground beef 
• 3 garlic cloves, minced 
• 1 small onion, chopped 
• 1/2 of a red bell pepper, seeds removed, diced 
• 1 - 15 ounce can of black beans, drained and rinsed 
• 1 - 15 ounce can of kidney beans, drained and rinsed 
• 1 - 15 ounce can of pinto beans, drained and rinsed 
• 1 - 15 ounce can of sweet corn, drained and rinsed 
• 1 - 15 ounce can of diced tomatoes 
• 1 - 8 ounce can of tomato sauce 
• 4 cups beef broth 
• 1 Tablespoon chili powder 
• 1 teaspoon cumin 
• 1 teaspoon paprika 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1 teaspoon dried oregano 
• 1/4 cayenne pepper (optional)
• 1/4 teaspoon red pepper flakes (optional|)

Soup Toppings:

• Shredded cheese
• Sour cream 
• Cilantro 
• Diced tomatoes 
• Avocado 
• Jalapeños 
• Lime Wedges 
• Crushed chips or corn chips 
• Diced red onion 
• Green onions

cooking

1. Set your Instant Pot or your pressure cooker to sauté. Add the ground beef, garlic and onion and cook until browned, stirring while it cooks. Once it is cooked add the remaining ingredients to the pot and give it a good stir. Cover and seal the lid. Change the Instant Pot to MANUAL HIGH pressure and set the time to 5 minutes {remember your Instant Pot takes time to come to pressure before starting the 5 minutes}. 
2.  Once your pot is depressurized, remove the lid carefully {open away from your body} using a towel or kitchen mit to grasp the lid. Stir everything together again and taste, adjusting seasoning to your liking. 
3.  Serve the taco soup in soup bowls and top with your desired toppings. I like to serve with shredded cheese, sour cream, diced tomatoes, avocado, red onion, cilantro and chips.