Ingredients
Main Ingredients
- 1 lb. lean ground beef, ground chicken, or ground turkey
- 2 teaspoons olive oil or avocado oil
- 3 large garlic cloves, minced
- ½ medium onion, diced
- 1 bell pepper, diced (any color)
- 1 small zucchini, diced
- 2 medium carrots, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 (15-ounce) can tomato sauce
- 1 can (15-ounce) water or broth (same size as tomato sauce can)
- 1 (14.5-ounce) can fire roasted tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 3 tablespoons fresh-squeezed lime juice (from 1 large lime or 2 small limes)
- ⅔ cup sour cream or Greek yogurt (plus more for optional toppings)
- Salt and pepper, to taste
Optional Taco Toppings
- Diced avocado
- Fresh cilantro, chopped
- Green onion, sliced
- Shredded cheese
- Tortilla chips
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Prepare the Instant Pot: Select the ‘Saute’ function on your Instant Pot and add the olive or avocado oil. Heat until shimmering.
- Sauté the aromatics and meat: Add the ground meat, minced garlic, diced onion, bell pepper, zucchini, and carrots to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the meat is fully cooked and no longer pink, and the vegetables begin to soften.
- Add spices and liquids: Stir in the chili powder, ground cumin, and dried oregano to evenly coat the meat and vegetables. Pour in the tomato sauce, water or broth, fire roasted tomatoes with juices, black beans, and frozen corn. Mix well to combine all ingredients.
- Cook under pressure: Secure and lock the Instant Pot lid in place and set the valve to the sealing position. Set the Instant Pot to cook at high pressure for 8 minutes.
- Release pressure: After the cook time ends, allow a natural pressure release for 5 to 7 minutes. Then carefully turn the valve to venting to release any remaining pressure before opening the lid.
- Finish the soup: Stir in the sour cream (or Greek yogurt) and freshly squeezed lime juice until well combined. Season with salt and pepper to taste.
- Serve with toppings: Ladle the soup into bowls and offer optional toppings such as diced avocado, cilantro, green onion, shredded cheese, tortilla chips, additional sour cream or Greek yogurt, and lime wedges for garnishing.
Notes
- This recipe is adaptable to ground beef, chicken, or turkey.
- Can be made in a slow cooker or on the stovetop; cooking times will vary slightly.
- Add more or fewer spices to match your heat preference.
- For a vegetarian version, substitute meat with plant-based protein or extra beans and vegetables.
- Leftovers store well in the refrigerator for up to 4 days and freeze perfectly for up to 3 months.
- Adjust sour cream quantity based on creaminess preference.
- Prep Time: 20 minutes
- Cook Time: 8 minutes + 5-7 minutes natural pressure release
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
