This quick and easy Instant Pot Taco Soup is loaded with Tex-Mex goodness! This taco soup will fill your bowl with a fiesta of flavor. It's like enjoying a fully loaded taco in a soup bowl. Simple, delicious ingredients and ready in 30 minutes.
Turn the Instant Pot on 'Sauté' and using the 'Adjust' button, adjust the temperature setting to 'More' and allow the pot to heat up until the digital display reads 'Hot'.
Once the display reads 'Hot', add the avocado oil to the pot, allow it to heat up for about 30 seconds, and then add the diced onion. Sauté the onion, continually tossing until it becomes soft, slightly translucent, and begins to brown on the edges, 4 to 5 minutes.
Add the ground sirloin to the pot and, using a large wooden or silicone spoon, break the ground sirloin up into small pieces as it cooks. Continue cooking until browned, 5 to 7 minutes.
Add the taco seasoning, mix it into the beef, and continue cooking for another 1 to 2 minutes to allow the spices to release their aromas and flavors into the ground beef.
Turn the 'Sauté' feature off and add the diced tomatoes, beans, corn, green chilis, and chicken stock to the pot. Mix everything together well and then add the two bay leaves to the pot.
Close the pot and set it to 'Sealing'. Select the 'Soup' function and set the cook time to 10 minutes. Once the cook time has completed, allow for a 10-minute natural pressure release (NPR).
As soon as the 10-minute NPR has finished, release any remaining pressure from the pot before opening. Once the pot is open, remove the two bay leaves.