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Slow Cooker Taco Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Slow Cooker Taco Soup Pressure Cooker Recipe

This hearty taco soup, made in a pressure cooker, delivers rich flavor and tender beef with less time than traditional slow cooking. Perfect for cozy dinners and leftovers.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 8 people
Calories 320 kcal

Equipment

  • 1 Pressure cooker Electric or stovetop type

Ingredients
  

Main ingredients

  • 1 pound ground beef
  • 1 onion chopped
  • 1 can chili beans 16 ounce, with liquid
  • 1 can kidney beans 15 ounce, with liquid
  • 1 can whole kernel corn 15 ounce, with liquid
  • 1 can tomato sauce 8 ounce
  • 2 cups water
  • 2 cans peeled and diced tomatoes 14.5 ounce each
  • 1 can diced green chile peppers 4 ounce
  • 1 package taco seasoning mix 1.25 ounce

Instructions
 

Instructions

  • Cook ground beef in a skillet over medium heat until browned, breaking up pieces. Drain excess fat.
  • Transfer cooked beef into your pressure cooker.
  • Add onion, chili beans, kidney beans, corn, tomato sauce, and water.
  • Add diced tomatoes and green chile peppers. Sprinkle taco seasoning on top and stir gently to combine.
  • Seal the cooker and cook on Low pressure for 6 hours or High pressure for 3–4 hours. Do a quick release, stir, and serve.

Notes

Serve topped with shredded cheese, sour cream, or fresh cilantro. Great for meal prep and leftovers freeze well.