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Pressure Cooker Taco Rice Soup recipe is easy to make and easy on the budget. It’s gluten-free if you use a gluten-free taco seasoning. You can change it up to suit your tastes by using a hotter taco seasoning or even adding hot sauce. This one will be a hit with the family for Taco Tuesday, Cinco de Mayo or any day.
Pressure Cooker Taco Rice Soup
Even though it’s spring we may still have days or evenings with a little chill. And if you know me at all, there’s always time for soup. This Taco Rice Soup recipe is easy to make and fairly easy on the budget. It’s easily gluten-free if you use a gluten-free taco seasoning. It’s warming and full of flavor. You can even change it up to suite your tastes by using a hotter taco seasoning or even adding hot sauce. This one will be a hit with the family for Taco Tuesday, Cinco de Mayo or any day. Here’s how I make Pressure Cooker Taco Rice Soup.
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- electric pressure cooker (I used a 6 qt Cosori)
- silicone cooking spoon
- measuring cups
- can drainer
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- 1.75 pounds ground beef
- 4 cups beef broth
- 16 oz frozen yellow corn
- 1/3 cup onion, diced or minced
- 1x 15.5 oz can pinto beans, drained
- 1x 28 oz can petite diced tomatoes
- 1x 24 oz jar tomato sauce
- 2x 1.25 oz packets taco seasoning (I used Ortega)
- 1 cup uncooked white rice
- shredded taco cheese, optional for garnish
- sour cream, optional for garnish
Place the ground beef into the pot.
Set the pressure cooker to saute and brown the ground beef.
A few minutes before the beef is finished cooking, add the onions to the pot and cook them as well.
Place corn, beans, tomatoes, sauce, seasoning and rice into the pot and stir.
Pour the beef broth in and stir well.
Put the cover onto the pot and close to seal.
Set the pressure cooker to cook for 10 minutes on manual high pressure.
Once the cooking cycle has finished, do a quick pressure release.
Serve immediately, garnishing with shredded cheese and sour cream as desired.