Instant Pot & Slow Cooker Taco Soup Recipe for Busy Weeknights

Easy Healthy Taco Soup is a simple, vegetable-packed meal that requires no chopping. With Instant Pot, slow cooker, and stovetop instructions, you can make this soup whichever way you prefer.

Easy Taco Soup

This is one of those recipes you’ll want to make all winter. When it’s freezing outside, Taco Soup delivers all the flavor of Taco Tuesday in a warm, comforting bowl. It can be prepared in a slow cooker, Instant Pot, or on the stovetop and uses pantry staples—no chopping required.

The recipe is low-fuss and minimal cleanup. It comes together quickly and makes a hearty, comforting meal perfect for chilly or rainy days.

What ingredients do you need for Taco Soup?

This easy, satisfying taco soup can be mostly hands-off when made in a slow cooker or Instant Pot. I like to top mine with avocado slices, shredded cheese, and tortilla chips. To make this hearty soup you’ll need:

• 1 pound ground beef (or substitute ground chicken, turkey, or a plant-based ground alternative)
• 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 (or your preferred homemade taco seasoning)
• Toppings: avocado, shredded cheese, tortilla chips (optional)

How do you make Slow Cooker Taco Soup?

Slow Cooker Method:

Heat a skillet over medium, brown the ground beef, and drain any excess fat. In a 6–8 quart slow cooker combine the beef and the remaining ingredients. Stir to combine and cook on low for 8 hours or on high for 3–4 hours.

Instant Pot Method:

Set the Instant Pot to sauté, spray the bottom lightly, and brown the ground beef, then drain any grease. Turn the Instant Pot off, add the remaining ingredients and stir. Secure the lid and set the valve to sealing. Select Manual/Pressure Cook for 15 minutes. It will take about 15 minutes to reach pressure, then cook. After the cook time, allow a 5–10 minute natural release, then release any remaining pressure manually.

Stove-Top Method:

Brown the ground beef in a large pot and drain excess fat. Add the remaining ingredients, bring to a boil, then reduce heat and simmer for 30 minutes to let the flavors meld.

Can I Make Taco Soup Meatless?

Yes. Replace the ground beef with a plant-based ground meat substitute or additional beans for a meatless, protein-rich version that stays filling and comforting.

How to Store and Reheat Taco Soup

Cool the soup completely, then transfer to airtight plastic or glass containers and refrigerate. It will keep for up to four days. To reheat, warm in a microwave-safe bowl in 30-second increments until heated through, or reheat gently on the stovetop.

What to serve with Taco Soup?

Popular toppings include sliced avocado, shredded cheese, sour cream, chopped cilantro, and tortilla chips. Serve with warm biscuits or bread if you like. A simple roasted vegetable side also pairs nicely.

More healthy soup recipes

• Keto Broccoli Cheddar Soup with Chicken
• Easy Sicilian Chicken Soup (low carb + gluten free)
• Homemade Tomato Soup Recipe
• Keto Cheesy Chicken Enchilada Soup
• The Best Gluten Free Soup Recipes