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Slow Cooker Taco Soup Instant Pot Taco Soup

This Easy Taco Soup is bound to be a family favorite. And you can make it in your Instant Pot or Crockpot!

You’ll love bite after bite, no matter what time of year it is!

I’m a sucker for soups. Not only are they hearty, but every soup has it’s own unique and delicious flavor. To me, making homemade soups is one of the best meals there is.

It’s versatile, it tastes delicious as a leftover and honestly, there’s just nothing better than cuddling up after a long day of “whatever” with a giant, warm bowl of soup.

This easy taco soup is no different. But, the one thing that I really like about this soup is that the flavors truly make your taste buds dance. AND if you want to make ’em dance, even more, you can easily spice it up a bit also. 

Adding in some fresh jalapenos, some hot sauce, or even a dab of salsa can and will take this taco soup to a whole other level. 

My advice to you? Make up a giant batch for the upcoming weekend and week. That way, you’ll have an awesome homemade soup waiting for you when you get home from work every single day. 

Doesn’t that make you feel all warm and cozy already? 

Slow Cooker Taco Soup Instant Pot Taco Soup

 TACO SOUP INGREDIENTS

● OLIVE OIL: 2 Tablespoons olive oil.

● GROUND BEEF: 2 pounds of ground beef or ground turkey.

● ONION: 1 medium onion, chopped.

● CORN: 1 (15.25 oz.)  can of corn. 

● PINTO BEANS: 1 (16 oz.) can of pinto beans, drained and rinsed. 

● ROTEL DICED TOMATOES AND GREEN CHILIES: 1 (10 oz.) can of Rotel diced tomatoes and green chilies.

● DICED TOMATOES: 2 ( 14.5 oz.) cans of diced tomatoes. 

● RANCH SEASONING MIX: 1 packet dry ranch seasoning mix. 

● TACO SEASONING: 2 packets of your favorite taco seasoning. 

● CHICKEN BROTH: 2 1/2 cups of chicken broth.  

Slow Cooker Taco Soup Instant Pot Taco Soup

HOW TO MAKE TACO SOUP IN THE INSTANT POT

STEP 1: Set the instant pot to “Saute” and add olive oil.

STEP 2: Once hot, add the ground beef and onions, cook until meat is browned.

STEP 3: Turn off the instant pot and drain meat.

STEP 4: Put the meat back into the instant pot.

STEP 5: Add corn, beans, Rotel, diced tomatoes, ranch seasoning, and taco seasoning.

STEP 6: Add beef broth and stir.

STEP 7: Place the lid on and set the valve to “Sealed”.

STEP 8: Press the “Soup” button and set the timer for 20 minutes.

STEP 9: Once the soup is done, turn the valve to “Quick Release”.

HOW TO MAKE BURRITO BOWLS IN THE INSTANT POT STEP 1: Press the "Saute" button, and add the oil.  STEP 2: Once the oil is hot, add in the ground beef and cook until the ground beef is brown. Drain any excess fat. STEP 3: Add in the diced onions and cook for 1-2 minutes.  STEP 4: Add taco seasoning, and 1 cup of the chicken broth. Stir and simmer for 1 minute. STEP 5: Stir in the beans, corn, and salsa; stir until combined. STEP 6: Add the rice on top of the mixture, but DO NOT STIR. STEP 7: Add the remaining 1 cup of chicken broth over the rice. STEP 8: Cover the pot and make sure the vent on the top of the cover is set to "Sealing". Press the "Pressure Cook" or "Manual" button on HIGH pressure for 15 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 15-minute countdown. When cooking time is complete, do a quick release of the pressure. STEP 9: Stir everything together. Serve with shredded cheese, tomatoes, avocado slices, tortilla chips, and sour cream.

HOW TO MAKE TACO SOUP IN THE CROCKPOT

STEP 1: Heat a pan to medium heat and add olive oil. Once hot, add the meat and the onions. Cook until meat is browned. Drain.

STEP 2: Add meat and onions to the slow cooker. Add corn, beans, Rotel, diced tomatoes, ranch seasoning, and taco seasoning. Add beef broth and stir.

STEP 3: Cook on low for 5-6 hours or high for 4 hours.

TACO SOUP TOPPINGS

 Shredded cheese

Avocado

Sour cream

Fritos

ADDITIONAL BAKING TIPS CHICKEN OR GROUND BEEF: I used ground beef to make these burrito bowls but I've also used chicken breasts. I use about 1 pound of boneless chicken breasts. BURRITO BOWL TOPPINGS: Top with sliced avocado, tomatoes, tortilla chips and sour cream. PERFECT MAKE-AHEAD RECIPE: I love making this on a Sunday and putting it separate containers for lunch all week long.

KITCHEN TOOLS NEEDED

INSTANT POT: I have this Instant Pot, it’s a 6 quart and perfect for my husband and I.  If you have a bigger family or if you are always hosting parties, I would HIGHLY recommend getting the 8 quart Instant Pot.

BOWLS: These are my favorite bowls, we use them for everything.

KITCHEN TOOLS NEEDED INSTANT POT: I have this Instant Pot, it's a 6 quart and perfect for my husband and I.  If you have a bigger family or if you are always hosting parties, I would HIGHLY recommend getting the 8 quart Instant Pot. BOWLS: These are my favorite bowls, we use them for everything.

MORE INSTANT POT RECIPES

INSTANT POT MASHED POTATOES

Instant Pot Mashed Potatoes with bacon and cheese

INSTANT POT BROWN SUGAR-GLAZED CARROTS

Instant Pot Glazed Carrots

THE BEST INSTANT POT MACARONI AND CHEESE

THE BEST MAC & CHEESE RECIPE

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Slow Cooker Taco Soup Instant Pot Taco Soup
4.77 from 17 ratings
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Servings: 6 servings

Easy Taco Soup

Prep Time: 10 mins
Cook Time: 20 mins
Additional Time: 4 hrs
Total Time: 4 hrs 30 mins
This Easy Taco Soup is bound to be a family favorite. And you can make it in your Instant Pot or Crockpot!
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Ingredients

  • 2 Tablespoons olive oil
  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can corn, 15.25 ounces
  • 1 can pinto beans, drained and rinsed, 16 ounces
  • 1 can Rotel diced tomatoes and green chilies, 10 ounces
  • 2 can diced tomatoes, 14.5 ounce each
  • 1 packet dry ranch seasoning mix
  • 2 packets taco seasoning
  • 2 ½ cups beef broth

Instructions
 

FOR THE INSTANT POT:

  • Set the instant pot to “Saute” and add olive oil.
  • Once hot, add the ground beef and onions, cook until meat is browned.
  • Turn off instant pot and drain meat.
  • Put the meat back into the instant pot.
  • Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning.
  • Add beef broth and stir.
  • Place the lid on and set the valve to “Sealed”.
  • Press the “Soup” button and set timer for 20 minutes.
  • Once the soup is done, turn valve to “Quick Release”.
  • Serve soup with shredded cheese, avocado, sour cream and Fritos.

FOR THE SLOW COOKER:

  • Heat a pan to medium heat and add olive oil. Once hot, add the meat and the onions. Cook until meat is browned. Drain.
  • Add meat and onions to the slow cooker. Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning. Add beef broth and stir.
  • Cook on low for 5-6 hours or high for 4 hours.
  • Serve soup with shredded cheese, avocado, sour cream and Fritos.

Notes

  • Serve with sour cream, avocado, and tortilla chips.
Calories: 553kcal, Carbohydrates: 38g, Protein: 37g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 1061mg, Potassium: 1258mg, Fiber: 7g, Sugar: 10g, Vitamin A: 452IU, Vitamin C: 25mg, Calcium: 132mg, Iron: 7mg
Cuisine: Mexican
Course: Main Course
Author: Jennifer
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