Taco Soup (Instant Pot, slow cooker or stovetop)
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
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Spray the inner pot with some cooking spray.
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Using the sauté mode (medium), brown the ground beef and onions until fully cooked, about 7 to 8 minutes.
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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).
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Add the remaining ingredients, and place the lid on, lock it.
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Cook on manual high pressure for 12 minutes. (Note: it will take a while to get up to pressure)
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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
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Spray a large pot or dutch over with some cooking spray.
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Brown the beef and onions over medium high heat until fully cooked, about 7 to 8 minutes.
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Drain excess fat, if desired, and return to pot. (I have skipped this step if I have used leaner meat or grass-fed beef).
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Add seasoning and water to the meat and stir to combine.
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Add remaining ingredients, and stir to combine.
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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
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Using a stovetop pot or pan sprayed with cooking spray, and brown the ground beef and onions on the stovetop over medium high heat.
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Drain excess fat, if desired. (I have skipped this step if I have used leaner meat or grass-fed beef).
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Add to slow cooker, along with all other ingredients, stirring to combine.
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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.