Shredded Beef Taco Soup Rockin Robin Cooks

Try this taco soup with shredded beef and my homemade taco seasoning. We are cooking this in a pressure cooker or insta pot for super tender beef.
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Pressure Cooker Shredded Beef Taco Soup

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Instant Pot
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Vitamix Blender
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Ingredients:
2 lb. chuck roast
4 Tbsp taco seasoning
1 large yellow onion, diced
4 - 5 cloves garlic, minced
Olive oil
2 cans organic kidney beans
2 cans organic whole kernel corn
8 oz. tomato sauce
2 cans fire roasted diced tomatoes

Directions:

Place 3 Tbsp of the taco seasoning in a plate and spread out. Place the roast in the seasoning to coat on all sides, even the edges.

In a pressure cooker or insta pot or instant pot (pressure cooker) add 1 Tbsp. of olive oil and heat over medium high heat. When the oil is hot add the roast and sear for 2 minutes.

Turn over the roast to sear the second side and then sear the sides of the roast as well. On the sides I sear for 30 seconds to 1 minute. Set the roast aside on a plate.

You will notice brown bits on the bottom of the pot. Add another tablespoon of oil to the pan and when hot add the onion and saute for 5 minutes, stirring frequently with a wooden spoon to help remove all the stuck bits. After 5 minutes add the garlic and saute for 1 minute more.

Pour the 2 cans of fire roasted diced tomatoes in a blender and blend until liquified. Pour the sauce into the pressure cooker and add the tomato sauce to the pot.

Add 1 Tablespoons of taco seasoning to the sauce and stir. Add the beef roast to the pot and pressure cook for one hour.

After 1 hour turn off the heat and release the pressure of the pressure cooker and take out the meat. Using 2 forks, shred all the beef discarding any excess fat. Place the meat back into the pot and add the kidney beans, and the corn and then stir to combine. Turn the heat to medium high to heat everything up nice and hot.

Taco soup can be garnished with shredded cheese, crumbled tortilla chips, sour cream or anything else you like.

Enjoy!

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Rockin Robin
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