How to make instant pot beef vegetable soup with frozen vegetables in under 20 minutes:
Recipe Summary Campbell's® One-Pan Taco Skillet
Love tacos? Then you'll love this quick and easy taco-inspired rice skillet. Lay your family's favorite taco toppings out and let everyone personalize their own dish.Ingredients | Beef Vegetable Soup Instant Pot
1 pound lean ground beef
1 red pepper, cut into chunks
1 green pepper, cut into chunks
1 (10 ounce) can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
1 ¾ cups water
1 tablespoon chili powder
2 teaspoons onion powder
1 ½ cups dry instant white rice
1 cup frozen corn
½ cup shredded Tex-Mex cheese blend
Directions
Heat large non-stick skillet over medium-high heat. Break up meat in skillet; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
Add soup, water, chili powder, and onion powder; stir. Bring to a boil.
Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.
Top with any favorite taco toppings, such as PACE(R) Salsa, shredded lettuce, green onions, fresh cilantro, diced avocado, and sour cream.
Vary the veggies any way you like! You can swap the peppers with whatever you have on hand.
Vegetarian option: Omit beef. Saute the peppers in 2 teaspoons (10 mL) oil for 3 minutes. Add 1 can (540 mL) lentils, drained and rinsed, to the pan with the soup and other ingredients. Proceed as directed.
Nutrition Facts (per serving):
Calories 510
Fat 18 g
Sodium 640 mg
Carbohydrate 54 g
Dietary Fiber 5 g
Protein 33 g
Calcium 12 %DV
Info | Beef Vegetable Soup Instant Pot
prep:
5 mins
cook:
18 mins
total:
23 mins
Servings:
4
Yield:
4 servings
