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Who doesn’t love a delicious and easy soup? Pressure Cooker Taco Soup is just that, delicious and easy! I have adapted my original taco soup recipe to accommodate common allergies. A gluten free, dairy free and soy free soup recipe. Loaded with tomatoes, corn and beans it is super flavorful and satisfying! This taco soup doesn’t use seasoning packets that have loads of unnecessary ingredients.
Keep these ingredients in your pantry and you will be able to whip up this taco soup anytime you need a quick meal! I often throw all the ingredients in a freezer bag and then just take it from freezer to pressure cooker. Just add 10 minutes of extra cooking time if cooking from frozen.
Pressure Cooker Taco Soup
1 can corn with juice
1 can hominy with juice
1 can diced tomatoes with juice
1 can diced tomatoes and green chilies with juice
1 can black beans, undrained
1 pound ground beef, browned and drained
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper
Place ingredients in the pressure cooker. I use an Instant Pot. Set for 8 mins on high pressure. You can either do a quick or natural release.
Top with tortilla chips, avocado and chopped cilantro . If your diet allows dairy it is super yummy topped with sour cream and cheese!
Note: Be sure to check your spices and canned goods, some brands have gluten, dairy and or soy.
Allergy Friendly Pressure Cooker Meals