The best ever taco chili made in 30 minutes or less in the instant pot! Plus instructions for cooking this soup in a crockpot or on the stovetop.
INSTANT POT: Heat the instant pot on the saute setting. Add in the ground beef and onion. Brown in the instant pot and then turn off. Add in all of the other ingredients except for the toppings: the chili powder, garlic powder, onion powder, dried oregano, cumin, paprika, (red pepper flakes if desired), ranch seasoning mix, minced garlic, undrained chili beans, undrained corn, undrained tomatoes, undrained green chiles, and drained + rinsed black beans. Add salt and pepper to taste (I like about 1/2 teaspoon of each)
Give everything a really good stir and then place on the lid. Select soup and change to 10 minutes. Allow to cook for 10 minutes and then let the pressure release naturally for 5 minutes. Then release any remaining pressure. Give it another good stir and taste for additional salt/pepper.
When it's finished top individual bowls with a generous handful of cheddar cheese, a big scoop of sour cream and mix that in. Add fresh lime, fresh cilantro or green onions, and/or avocado to individual bowls as desired. Add a handful of tortilla strips if desired.
CROCKPOT: Cook the ground beef and onion in a skillet over medium heat until browned. Drain off any grease and place in the crockpot. Add all the other ingredients. Stir it all together and cover. Cook on high for 3-4 hours or on low for 6-8 hours.
STOVETOP: Cook the ground beef and onion in a skillet over medium heat until browned. Drain off any grease. Add in all of the other ingredients. Stir and allow to simmer over low heat for 30 minutes.