Pressure Cooker Chipotle Taco Bean Soup
Recipe type: Soup
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 8
This soup gets its flavor from a combination of the vegetables and beans as well as the taco seasoning packet that is added to the soup. This soup is great as it is, or it can be topped with tortilla chips and shredded cheese. This recipe was prepared in a 6 quart electric pressure cooker. Please refer to your pressure cooker's manual when attempting any recipes. This soup can also be prepared on the stove top but will need to be covered and simmered for 45 minutes once all of the ingredients have been added to the pot in order to achieve similar results.
  • 1 pound ground beef
  • 1½ red onion, chopped
  • 15 mini sweet peppers (or 2 bell peppers, chopped)
  • 3 cloves garlic chopped
  • 1 (1.25 oz) package taco seasoning
  • 1 (28 oz) can pinto beans
  • 1 (15 oz) can black beans
  • 1(14.5 oz) can diced tomatoes with chipotle chilis
  • 1 (14.5 oz) can diced tomatoes
  • 1 (4 oz) can diced green chilis
  • OPTIONAL TOPPINGS: Tortilla chips, shredded cheese, sour cream, chopped green onions
  1. Heat pan in pressure cooker and brown ground beef and drain excess fat.
  2. Add onion, pepper, and garlic to the meat in the pressure cooker and saute until the onion is beginning to become translucent.
  3. Sprinkle taco seasoning on top of meat mixture and mix well.
  4. Add both cans of beans, both cans of tomatoes, and the can of diced green chilis and mix well.
  5. Place lid on pressure cooker and set the timer for 15 minutes.
  6. When the pressure cooker switches to the keep warm position, release the pressure.
  7. Once the pressure is released, remove lid and ladle soup into bowls.
  8. Serve soup plain or with an assortment of toppings such as tortilla chips, shredded cheese, sour cream, and chopped green onions.
Recipe by Patty Cake's Pantry at