Easy Taco Soup (Instant Pot or Slow Cooker)
Servings: 8
Ingredients
- 1 pound ground beef drained and rinsed
- 1 bell pepper chopped
- 1 (4 ounce) can green chilies
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 (32 ounce) carton beef broth
- 1 (1 ounce) packet taco seasoning
Instructions
SLOW COOKER VERSION:
- Heat a large skillet to medium heat, lightly spray with cooking spray. Brown the ground beef, drain any fat and set aside.
- In a 6-8 quart slow cooker add the ground beef and all of the soup ingredients. Stir well.
- Cook on low for 8 hours or high for 3-4 hours.
Notes
INSTANT POT VERSION:
- Turn the Instant Pot on sauté mode, spray the bottom of the pan, cook the meat, and drain off any grease.
- Turn the Instant Pot off and add the remaining soup ingredients, stir well.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 15 minutes. It will take about 15 minutes to come to pressure and begin counting down.
- Once the cook time is over, let the pressure manually release for 5-10 minutes, then manually release the remaining pressure.
Nutrition
Serving: 1 1/4 cup | Calories: 235kcal | Carbohydrates: 15g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 494mg | Fiber: 4g | Sugar: 1g