This post is sponsored by No Yolks®. The opinions and text are all mine.
Sweater weather is, indeed, upon us! And I’m totally here for it! Honestly, I’m not a Summer person. Like, I’m zero percent a Summer person. Give me all things Fall — yes, the sweaters. But also the iced coffees, pumpkin patches, and soups! Most of all, the soups! My all-time favorite way to get into the ‘sweater weather’ season is to make Instant Pot No Yolks® taco Soup!
Why I use No Yolks Extra Broad in my Taco Soup
Well, first and foremost, my kids are obsessed with No Yolks Extra Broad. And when I find something they like to eat, we stick with it. Second, No Yolks Extra Broad cook up light and fluffy, which is the perfect addition to a hearty soup without the ‘heavy’ feeling. In fact, it’s low in sodium and there’s zero cholesterol. So that full feeling from a hearty soup? You can be confident it is not from a whole bunch of unnecessary sodium, and say hello to fresh, filling soups.
I pick up my favorite No Yolks pasta when we run to Kroger for our weekly grocery pickup, along with all of the other ingredients we use for Instant Pot No Yolks Taco Soup. Shopping from the Kroger app is super convenient, and it helps me to plan out my meals in advance. One thing we always do? Buy extra of the No Yolks pastas (including the No Yolks White Pasta Dumplings), so that I have an easy backup for lunches during the week.
What you’ll need to make Instant Pot No Yolks Taco Soup
First and foremost, you’ll need an Instant Pot. If you’ve followed my recipes for a bit, you’ll know that I use my pressure cooker as much as possible. It’s not only time-saving, but by pressure cooking these meals it adds so much extra flavor!
Here’s what else you’ll need:
- ground beef
- Olive Oil
- yellow onion
- Taco Seasoning Mix
- Garlic Powder
- Onion Powder
- Ground Pepper
- Black Beans
- Pinto Beans
- diced tomatoes or Rotel
- Beef Broth
- 1 (12 ounce) bag of No Yolks Extra Broad Noodles
That’s it! Your family will love this delicious soup as much as mine does, I just know it. And it’s perfect for these cool, Fall days.
The full recipe
- 1 pound of ground beef
- 1 Tablespoon of Olive Oil
- 1/2 a yellow onion, diced
- 1 packet Taco Seasoning Mix (approximately 3 Tablespoons)
- 1 teaspoon of Garlic Powder
- 1/2 teaspoon of Onion Powder
- 1/2 teaspoon of Oregano
- 1/2 teaspoon of Salt
- 1/2 teaspoon of Ground Pepper
- 1 (14 ounce) can Black Beans, rinsed & drained
- 1 (14 ounce) can of Pinto Beans, rinsed & drained
- 1 (14 ounce) can of Corn, rinsed & drained
- 2 (10 ounce) cans of diced tomatoes or Rotel (depending on your families preference to spices)
- 5 cups of Beef Broth
- 1 (12 ounce) bag of No Yolks Extra Broad Pasta
- Sour Cream
- Shredded Cheddar Cheese
- Cilantro, roughly chopped
- Avocado, sliced
- Jalapeño, sliced
STEP 1 -
Turn Instant Pot to Saute. Heat for 3 minutes. Once hot, add the ground beef and brown until cooked through (about 5 minutes).
STEP 2 -
Once browned, carefully remove browned meat from pot and strain fat. Set aside.
STEP 3 -
Add 1 Tablespoon of Olive Oil to Instant Pot and chopped onion. Saute until onions are soft and translucent (about 3-4 minutes). Turn off Sauté feature.
STEP 4 -
Return ground beef to Instant Pot with onions.
STEP 5 -
Add spices to pot (taco seasoning, onion powder, salt, pepper, and oregano).
Stir to combine.
STEP 6 -
Add black beans, pinto beans, corn, and tomatoes to the Instant Pot. Stir to combine.
STEP 7 -
Add 5 cups of beef broth to the Instant Pot -- do not stir!
STEP 8 -
Add No Yolks Extra Broad Noodles to Instant Pot and gently push down to cover No Yolks Extra Broad Pasta completely with broth.
STEP 9 -
Place lid on Instant Pot and set to seal. Set to Manual, High Pressure, for 4 minutes.
STEP 10 -
Instant Pot will take about 15 minutes to come to pressure. After cooking for 4 minutes, turn knob to quick release the pressure.
STEP 11 -
Once pressure has released, open the lid, stir, and serve.
STEP 12 -
Top with favorite optional ingredients and ENJOY!