When you’ve spent time preparing a hearty dish like taco soup, ensuring that it’s stored correctly is essential. This minimizes the risk of bacterial growth. Ideally, you should transfer your soup to an airtight container and refrigerate it within two hours of cooking. Bacteria thrive between 40☏ (4.4☌) and 140☏ (60☌), often referred to as the “danger zone.” Leaving soup or any food out at room temperature for extended periods can allow harmful bacteria to multiply, posing health risks. No, you should not leave soup in an Instant Pot overnight. Try fresh cilantro, a dollop of sour cream, shredded cheese, pickled jalapenos, pickled red onions, and of course tortilla chips!Ĭan I Leave Soup in the Instant Pot Overnight? Step 4 – Serve and enjoy! Serve with your favorite taco toppings. When the 15 minutes is up, do a quick release by carefully turning the valve to venting position to let the steam out before removing the lid from the pot. Then set to HIGH for 15 minutes and cook. Fasten the lid and turn the valve to sealing position. Add all other ingredients to the pressure cooker, and stir them in. Then remove the meat from the pressure cooker and drain any excess fat. Set your Instant Pot or electric pressure cooker to BROWN and cook the ground beef until it is browned. I sprinkle a little cilantro and cheddar cheese on top and serve it with tortilla chips to scoop up all of the taco goodness with. I usually brown the ground beef on a Sunday afternoon (no games that day!) so I can use it during the week but if you give yourself another 15 minutes you can brown the ground beef right in the pressure cooker and then toss in the other ingredients and cook on HIGH for 15 minutes.Įither way you’ve got an amazing dinner in 30 minutes or less. I throw everything into it, snap on the lid and have taco soup ready in 15 minutes! That’s pretty amazing. My Instant Pot pressure cooker is such a time saver. New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started! Instructions Corn – Yellow corn kernels add a little sweetness to the soup to balance out the heat.Black Beans – I love black beans in my taco soup but you could also use pinto beans, kidney beans or even garbanzo beans if you prefer.If you want to up the heat you can use a version with added jalapenos or even habeneros. Diced Tomatoes with Chiles – This is a mildly spicy mix of flavors.You can substitute it with vegetable broth or beef broth if you prefer. Chicken Broth – I always make mine with chicken broth because it has a mild flavor that doesn’t overpower the seasonings.Buy a packet at the store or make your own at home. Taco Seasoning – This is what gives the soup it’s Tex-Mex flavor.Ranch Dressing Mix – This zesty mix adds a delicious, herb-y, flavor to the soup.You can also use ground chicken or ground turkey if you prefer. Ground beef – I suggest using a leaner ground beef such as 90/10 to reduce the amount of excess fat.
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