Ingredients
4 bacon strips, chopped1 medium onion, chopped2 garlic cloves, minced2 cups reduced-sodium beef broth3 cups water1 package (16 ounces) 16-bean soup mix1 can (10 ounces) diced tomatoes and green chiles, undrained1 can (8 ounces) tomato sauce1 poblano pepper, chopped1/4 cup packed brown sugar1 envelope taco seasoningOptional: Chopped fresh cilantro, shredded cheddar cheese and sour cream
Preparation
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 4-5 minutes. Add onion and garlic; cook until tender, 5-6 minutes longer. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel.
Add water, soup mix, tomatoes and green chiles, tomato sauce, poblano pepper, brown sugar and taco seasoning. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 90 minutes. Let pressure release naturally.
If desired, select saute setting and adjust for low heat. Simmer, stirring constantly, until desired consistency. Press cancel. Serve with toppings of your choice.
