Brennon’s Instant Pot Taco Soup

 Ingredients:

• 2 lbs. Lean Ground Beef    
• 1 medium yellow onion (diced)
• 1 - 15 oz can kernel corn (rinsed & drained) or 1 cup frozen
• 1 - 15 oz can pinto beans (rinsed & drained)
• 1 - 15 oz can black beans (rinsed & drained)
• 1 - 31 oz can H‑E‑B borracho beans (w/juice)
• 2 - 10 oz cans Rotel tomatoes (w/juice)  
• 1 - 7 oz can green chilis (w/juice)
• 1 pkg taco seasoning (about 1/4 cup) 
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 pkg dry ranch dressing (optional, but highly recommended)
• 1 tbsp lime juice
• 4 cups chicken or beef broth
• chopped cilantro (optional)

Garnishes (optional)

• sour cream
• grated cheese
• diced avocado 
• tortilla chips/strips
• diced red onion
• diced jalapeños 

Directions:

1. Turn the pressure cooker to the sauté setting. After the pot is heated, add the ground beef and cook for several minutes. 
2. Add diced onion, taco seasoning, garlic powder, onion powder, oregano, salt & pepper. Continue cooking, stirring occasionally, until meat is done. 
3. Add the ranch packet (if using), 1 can of the Rotel tomatoes, the green chilies, the lime juice & the broth. Stir well. Cover the pot until the mixture comes to a simmer, then add all beans and stir well. 
4. Add the other can of Rotel tomatoes, but don’t stir. Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position. 
5. Cancel the sauté mode and set the pot to cook at high pressure for 6 minutes. 
6. When the cooking cycle has finished, allow natural release for 15 minutes. Then turn the steam release knob to venting to release the rest of the pressure. 
7. After the pressure is fully released, remove the lid and stir the contents well. 
8. Add corn and cilantro, stir well, and allow to sit for several minutes until the corn gets hot. 
9. Serve with any/all garnishes if desired.