Instant Pot Taco Soup

an easy weeknight recipe for a delicious winter meal!

What Ingredients Do You Need To Make This Instant Pot Taco Soup

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Green Chiles Olive Oil Onion Garlic Corn Zucchini Diced Tomatoes Vegetable Broth Taco Seasoning Salt & Pepper Corn Tortillas  Cilantro Lime

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1

Turn the Instant Pot on to high sauté mode. When it’s heated add the olive oil, onions and garlic and saute until slightly softened.  

2

When onions are cooked add the corn, zucchini, canned tomatoes, vegetable broth, diced green chiles, chili powder, cumin and oregano to the pot.

3

Mix everything up. Secure the lid on the Instant Pot, close the pressure release valve and set the pot to cook on high pressure cooking for four minutes. When it's finished, se natural release for five minutes and then carefully move the pressure release valve to quick release the remaining pressure.

4

While the soup is cooking, slice the tortillas into small triangles or strips and place on a baking sheet and cook at 400° for 5-8 minutes turning tortillas at least once. Watch them closely to avoid burning.

5

When the soup is ready, remove the lid and stir in the chopped cilantro, season with salt and pepper to taste before serving. Top the bowls of soup with baked tortilla chips or strips, chopped cilantro and lime wedges. 

serve & enjoy!

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