After working for eight hours (whether at home or away from home) everyone dreams of a simple meal idea that involves few dishes, and lots of “mmmm’s”! Am I right? Last night I made this Instant Pot Taco Soup, which truthfully I wasn’t overly excited about, and neither was my family (they aren’t soup lovers), but yet I persisted. The recipe was easy, and only dirtied one pot (the pressure cooker!), so I figured it was worth the risk. The end product was crave-worthy, savory, the perfect consistency, and delicious topped with cheese, tortilla chips and sliced avocado. Even Paige dared to try it, and claimed to “not love it, but I like the beef, cheese and tortilla chips. Mom, use black beans next time”. The soup was more like a hearty stew, almost chili-like. I will make it again.
Because I wasn’t sure if the kids would eat this, I served it with two familiar foods; yeast rolls, and kiwi slices. I figured if they didn’t eat the soup, at least they have their yeast rolls and kiwi! Lucky enough, they both ate some of the soup (Cameron dipped his roll into it, once). That’s exposure one!
If you haven’t purchased a pressure cooker/slow cooker yet, what are you waiting for? I have this one from Amazon, but there are even less expensive ones out there that are just as great.
