Instant Pot Taco Soup with Potatoes
Your family is going to love this one! Instant Pot Taco Soup with Potatoes is a breeze to make and chockfull of flavor. 267 calories and 4 Weight Watchers Freestyle SP
Prep Time15 mins
Cook Time12 mins
Total Time47 mins
Servings: 6 Servings
- 1 teaspoon olive oil
- 1 pound extra lean ground beef
- ½ medium yellow onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon paprika
- ½ teaspoon salt
- 1 pound Little Potato Company Creamer potatoes I used Dynamic Duo, halved or quartered*
- 1 14 ounce can black beans, drained & rinsed
- ¾ cup salsa your favorite kind
- ¾ cup frozen corn
- 4 cups chicken broth
- 3 cups chopped kale
- 3 tablespoons minced cilantro
- salt and pepper to taste
Set the Instant Pot to Sauté mode and lightly coat with cooking spray. Add and heat the olive oil. Add the ground beef and onion and cook, breaking up with a wooden spoon, until the beef is almost cooked through.
Add the garlic, chili powder, cumin, paprika and salt. Cook for 30 seconds.
Stir in the potatoes, black beans, salsa, corn and chicken broth.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Adjust the time to 8 minutes. It will take approximately 15 minutes for the Instant Pot to reach pressure.
Once the cooking time expires, allow the pressure to release naturally for 5 minutes, then release the pressure the rest of the way. Turn off the Instant Pot.
Stir in the kale and cilantro (see note below). Season to taste. Serve.
Weight Watchers Points: 4 (Freestyle SmartPoints), 6 (Points+)
*Larger Creamer potatoes should be quartered and the smaller ones should be halved.
Note: If you are making the soup ahead of time, add the kale and cilantro immediately before serving so that they do not become too wilted.
Serving: 1.5Cups | Calories: 266.6kcal | Carbohydrates: 35.2g | Protein: 24.4g | Fat: 4.2g | Saturated Fat: 1.2g | Cholesterol: 43.3mg | Sodium: 843.3mg | Fiber: 8.8g | Sugar: 5.4g