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taco soup with cheese and green onion marble counter

Taco Soup (Instant Pot, slow cooker or stovetop)

Taco soup is a delicious and easy family favorite, and you can make it in the Instant Pot, slow cooker or on the stove top.
Course Soup
Cuisine Mexican
Keyword instant pot, taco soup
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8
Calories 334 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • cooking spray
  • 1.25 pounds ground beef (anywhere from 1 lb-1.5 lbs will work)
  • 1 onion, diced (I used yellow onion)
  • 2 cup corn kernels (I used frozen, but fresh is fine too)
  • 1 10-ounce can Ro'tele tomatoes with green chilis, undrained
  • 1 16-ounce jar of mild salsa
  • 1 14-ounce can pinto beans, undrained
  • 1 14-ounce can black beans, undrained
  • 1.5 cups water

Seasoning (you can substitute a packet of taco seasoning)

  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt (or more to taste)
  • 1/4 teaspoon black pepper (or more to taste)

Instructions

Instant Pot

  1. Spray the inner pot with some cooking spray.

  2. Using the sauté mode (medium), brown the ground beef and onions until fully cooked, about 7 to 8 minutes.

  3. Drain the fat off beef, if desired, and return to pot. (I have skipped this step if I have used leaner meat or grass-fed beef).

  4. Add the remaining ingredients, and place the lid on, lock it.

  5. Cook on manual high pressure for 12 minutes. (Note: it will take a while to get up to pressure)

  6. Allow the pot to depressurize naturally, indicated by the pressure indicator pin drop. (not using the quick presser release lever - mine took about 25 minutes to fully release).

Stovetop

  1. Spray a large pot or dutch over with some cooking spray.

  2. Brown the beef and onions over medium high heat until fully cooked, about 7 to 8 minutes.

  3. Drain excess fat, if desired, and return to pot. (I have skipped this step if I have used leaner meat or grass-fed beef).

  4. Add seasoning and water to the meat and stir to combine.

  5. Add remaining ingredients, and stir to combine.

  6. Bring to a boil, reduce heat to low, and simmer for 1 to 1.5 hours partially covered, stirring ocassionally to prevent scorching. (Note: you may see more evaporation of liquids with the stovetop method. Keep and eye on it, and feel free to add a little extra water (1/2 cup to 1 cup), if needed.

Slow Cooker

  1. Using a stovetop pot or pan sprayed with cooking spray, and brown the ground beef and onions on the stovetop over medium high heat.

  2. Drain excess fat, if desired. (I have skipped this step if I have used leaner meat or grass-fed beef).

  3. Add to slow cooker, along with all other ingredients, stirring to combine.

  4. Cook on high for 4 hours, or on low for 8 hours. (This may vary slightly if your slow cooker temperature differs from mine).

Recipe Video

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

I would not recommend doubling this in the Instant Pot due to it making too full of a pot. It may not come to pressure. I have doubled this in a large stockpot on my stove, or in my (large capacity) slow cooker.

You can freeze this up to a couple months in an airtight container. It will last in the fridge up to 5 days.

Feel free to sub out my homemade seasoning blend with a packet of taco seasoning if you need a little added convenience.

Nutrition Facts
Taco Soup (Instant Pot, slow cooker or stovetop)
Amount Per Serving
Calories 334 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 50mg17%
Sodium 1017mg44%
Potassium 818mg23%
Carbohydrates 30g10%
Fiber 8g33%
Sugar 5g6%
Protein 20g40%
Vitamin A 550IU11%
Vitamin C 7.8mg9%
Calcium 96mg10%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.