For Stovetop Pressure Cookers: Do step 1 as written in a pressure cooker on the stovetop over medium heat. Secure the lid on the pressure cooker, bring up to high pressure, then turn down the heat and let the soup cook for 17 minutes at high pressure. Let the pressure release naturally completely, or allow the pressure to release naturally for at least 15 minutes before performing a quick pressure release. Serve the soup with the toppings and lime wedges.
For the soup:
- 1 tablespoon olive oil
- 1 pound lean (93 percent or higher) ground beef
- 1 medium red or yellow onion, diced
- 1/2 teaspoon kosher salt
- 3 cups low sodium chicken broth
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 1 1/4 cups (6 ounces) corn kernels, fresh or frozen
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 1/2 cups tortilla chips, lightly crushed
- 3/4 cup sour cream
- 1/2 cup chopped cilantro
- 1/2 cup diced onion (red or white)
- 6 lime wedges
1 Sauté the ground beef and onion: Heat the olive oil in the pressure cooker on its “Sauté” setting. Add the ground beef, onions, and salt, and sauté for about three minutes, breaking up the meat with a spoon or spatula. It’s fine if the meat does not fully cook through.
2 Add the rest of the ingredients and pressure cook the soup: Stir in the chicken broth, diced tomatoes and their liquid, black beans, kidney beans, green chiles, corn, spices, and salt.
Secure the lid on the pressure cooker and make sure it is set to its “Sealing” position. Select the “Soup,” “Manual” or “Pressure Cook” setting, and set the time to 20 minutes at high pressure. The pot will take about 15 minutes to come up to pressure, and then the cooking time will begin.
3 Release the pressure: When the cooking program ends, let the pressure release naturally for at least 15 minutes. At this point, you can either perform a quick pressure release by moving the pressure vent to its “Venting” position, or let the pressure release naturally the rest of the way.
You can also leave the soup on the pressure cooker’s “Keep Warm” setting for up to 10 hours.
4 Serve: Ladle the soup into bowls and serve it topped with the chips, sour cream, cilantro, and diced onions on top, with wedges of lime on the side. Leftovers will keep refrigerated for about 1 week, or frozen for up to 3 months.