Instant Pot Taco Soup

Set instant pot to simmer. Let heat for a minute, then add olive oil and onion. Sauté for 2 minutes, then add ground meat and break it apart, stirring often, and cook until no longer pink. Add garlic and taco seasoning to instant pot, and sauté for 30 seconds. Turn off instant pot.
Add red kidney beans, black beans, pinto beans, corn, rotel, green chilies and chicken broth to instant pot. Stir together to combine.
Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 8 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down.
When the cook time finishes, let the pot sit undisturbed for a 15 minute natural release (meaning do not touch the instant pot for 15 minutes after it says it’s done cooking).
Then turn the steam release knob to Venting to release any remaining pressure and open the lid. Add lime juice to soup and stir to combine.
Serve hot with desired toppings and enjoy!