High Protein Creamy Taco Soup: Pressure Cooker Style
This creamy taco soup is packed with protein and rich flavors, made easy in your pressure cooker for a hearty, satisfying meal.
Ingredients
Main ingredients
- 2 pounds Ground Beef 96/4 lean for less grease
- 15 oz can Sliced Stewed Tomatoes
- 10 oz can RO-TEL diced tomatoes with green chiles for heat
- 15 oz can Black Beans
- 15 oz can Pinto Beans
- 15 oz can Whole Kernel Corn
- 2 packets Taco Seasoning
- 1 packet Ranch Dip Mix
- 12 oz bag Frozen Pepper & Onion Blend
- 12 oz bag Frozen Broccoli & Cauliflower Florets
- 8 oz Fat Free Cream Cheese room temp
- 1 cup Fat Free Greek Yogurt for creaminess without heaviness
Instructions
Instructions
- Brown the ground beef over medium heat in your pot till no pink shows. Drain off excess fat.
- Toss in the frozen pepper and onion blend with the broccoli and cauliflower florets. Stir and cook all 5 minutes letting those veggies start softening.
- Add sliced stewed tomatoes, RO-TEL, black beans, pinto beans, and whole kernel corn. Stir to combine.
- Sprinkle in taco seasoning packets and ranch dip mix. Mix carefully to distribute seasoning well.
- Lock the lid on the pressure cooker and cook for 10 minutes. Wait until valve hiss sounds, then let natural release for 10 minutes.
- Open carefully. Stir in cream cheese and Greek yogurt until creamy and smooth. Taste and tweak seasoning if needed. Serve hot.
Notes
This creamy taco soup is best served fresh but stores well. Refrigerate leftovers in airtight containers for up to 4 days and reheat gently. Freeze portions up to 3 months. Add broth or water if thickened upon reheating.