Instant Pot Two-Minute Taco Soup

• 1 tablespoon canola oil
• 1 1/4 pounds 85/15 ground beef
• 1 cup chopped yellow onion (about 4 oz.)
• 2 tablespoons all-purpose flour
• 2 tablespoons taco seasoning mix (from 1 oz. packet)
• 1 tablespoon ranch dressing mix (from 1 oz. packet)
• 3 cups beef stock
• 1 cup frozen corn kernels
• 1 (17.6-oz.) box crushed tomatoes
• 1 (16-oz.) can kidney chili beans, undrained
• 1 (15-oz.) can black beans, rinsed and drained
• 4 ounces Cheddar cheese, shredded (about 1 cup)
• 1/2 cup sour cream
• 1/4 cup chopped scallions

1. Set an Instant Pot to Saute, and heat oil for 2 minutes. Add beef to hot oil, and stir to break into pieces; cook, stirring occasionally, until browned, about 8 minutes. Add onion; cook, stirring once, until onion is starting to soften, about 6 minutes. Add flour, taco seasoning mix, and ranch mix; cook, stirring occasionally for 2 minutes.

canola oil, ground beef, yellow onion, flour, taco seasoning mix, ranch dressing, beef stock, corn, tomatoes, kidney chili beans, black beans, cheddar cheese, sour cream, scallions

Taken from www.myrecipes.com/recipe/instant-pot-taco-soup (may not work)