1(19 fluid ounce) can red kidney beansdrained & rinsed
1(14 fluid ounce) can diced tomatoes including juices
4cupsvegetable or chicken broth
Salt & pepperto taste
Toppings (to taste):
Mexican shredded cheese blend
Greek yogurt or sour cream
Add the oil, beef, and onions to your Instant Pot. Sauté for 5 minutes, stirring occasionally. Break up the meat with your spoon.
Add the rest of the ingredients (except for the salt & pepper) to your pressure cooker. Put the lid on and make sure it's set to "sealing". Set your Instant Pot to cook on high pressure for 10 minutes (it'll take about 10-15 minutes for it to get up to pressure since there's a lot of stuff in the pot).
Once the pressure cooking has finished, let the pressure release naturally for at least 10-15 minutes and then do a quick release (use caution) if you're in a rush.
Meanwhile, prep toppings.
Season with salt & pepper as needed. Serve with toppings as desired.
"Inactive time" in this recipe indicates time needed for the Instant Pot to get up to pressure and to release pressure once cooking has finished.
Alternate cooking method suggestions: If making this on the stove, I'd follow the same steps (but in a normal pot), and simmer the soup over medium-low heat for 25-30 minutes or so. For a slow cooker, you can choose to brown the meat first if desired, but you don't have to (but make sure you stir/break it up well - don't leave it as a block of meat). Add everything to the slow cooker and cook on low for 6-8 hours or 3-4 hours on high.
Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.