Plug in the Instant Pot and press "SAUTE." Add ground beef to the bottom and cook until browned. Turn pressure cooker off and drain grease from beef.
To the beef, add taco seasoning, salt, pepper, cumin, diced tomatoes (do not drain), green chilies (do not drain), beef broth, and black beans. Give a quick stir.
Secure lid, turn to "SEALING", pressure cook on high for 6 minutes. After the six minutes, set timer for 10 minutes for Natural Pressure Release. After ten minutes, do a quick release until valve drops and pressure is released completely.
Open lid and add heavy cream. Stir and serve with sour cream, cheese, avocado, cilantro or any other toppings you enjoy.
Notes
Drain and rinse your canned black beans in a mesh colander to remove the excess liquid.
If you’re using a very lean ground beef or ground turkey, you may not need to drain after browning. You decide!
For a little extra spice, toss in some jalapeños—either seeded and diced, or a small can of diced peppers. You can also add a few dashes of hot sauce!
Don’t skip the heavy cream. It truly adds a delicious depth of flavor. I know you want to use milk, but you’ll miss out on a rich, creamy texture!
Save those leftovers (if you have any)! They heat up great for the next day.
You can also freeze leftovers. After your soup has cooled, spoon it into freezer safe, airtight containers or freezer bags. Store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then heat on the stovetop (or microwave) until warm.
Don’t forget, your Instant Pot takes a few minutes to come to pressure. Be sure to factor in that extra time.