Comments on: Easy Instant Pot Taco Soup

By: Barbara Schieving

Barbara Schieving — Fri, 07 Oct 2022 12:18:54 +0000

In reply to Cat. Hi Cat - no, jalapenos are hotter than the diced green chiles used in this recipe. In the US canned diced green chiles are Anaheim peppers.

By: Cat

Cat — Fri, 07 Oct 2022 08:44:20 +0000

I’m in the UK, when you say diced green chillies , is that jalapeños??

By: Barbara Schieving

Barbara Schieving — Wed, 05 Oct 2022 01:45:20 +0000

In reply to Devin Johns.

Hi Devin – the big benefit of making soup in the pressure cooker is that you can put the ingredients in the pressure cooker and walk away. You don’t have to worry about it boiling over on the stove or turning down the temperature because the pressure cooker regulates the heat. Also, if you have to go run an errand, it will switch to Keep Warm and be ready to eat when you’re ready to eat it.

By: Barbara Schieving

Barbara Schieving — Wed, 05 Oct 2022 01:42:26 +0000

In reply to Jan. Thanks Jan! Sounds like a fabulous way to change it up and serve it!

By: Devin Johns

Devin Johns — Tue, 04 Oct 2022 20:50:26 +0000

So, just curious.. if I’m using fresh ground beef then is there an advantage to doing this in the pressure cooker? I could see the benefit of the pressure cooker if you needed to cook the frozen ground beef and then finish making the soup in the same pot.

By: Jan

Jan — Mon, 03 Oct 2022 00:34:13 +0000

Thank you so much for the recipe Ladies! So delicious, fast & easy. I love recipes that allow pantry surfing with ingredients likely on hand. I didn’t quite have exact ingredients, but was able to make do with fire roasted diced tomatoes, ranch style beans, frozen corn kernels, homemade taco seasoning. I added a little cornstarch slurry at the end to thicken up a bit, served with shredded cheddar, dollop of instant pot greek yogurt & air fried corn tortilla chips. Perfect, Yum! Added to fall & winter rotation – first soup of the season – now I want seconds😂