Slow Cooker or Instant Pot Beef Taco Soup

This colorful beef taco soup freezer meal can be cooked in the Instant Pot or slow cooker. It is so easy to throw together. Hearty soups are great for cold winter days or drizzly summer ones.

It’s nice to have a few bags of this soup in the freezer. It’s such a simple but filling meal and I always love a meal that has multiple cooking options.

Beef Taco Soup Recipe:

• 1 cup ground beef, browned
• 1/2 cup diced onion
• 12 oz. can kernel corn
• 14 oz. can diced tomatoes
• 14 oz. can pinto or black beans
• 3 tsp. taco seasoning
• salt, pepper
• 1 cup water or beef broth*

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Beef Taco Soup

Course: Soup

Cuisine: Mexican

Keyword: beef, soup, taco

Servings: 4

Calories: 395 kcal

Ingredients

• 1 cup ground beef, browned
• 1/2 cup diced onion
• 12 oz canned kernel corn
• 14 oz canned diced tomatoes
• 14 oz canned pinto or black beans
• 3 tsp taco seasoning
• 1 cup water or beef broth
• 1 pinch salt and pepper

Instructions

1. Place all the ingredients into a large resealable freezer bag.

2. Remove the excess air, seal, and freeze. 

Instant Pot® cooking instructions:

1. Add the bag contents thawed or frozen into the Instant Pot. Add 1 cup water or beef broth. Saute for 5 minutes. Lock the cover into place and seal the steam nozzle. Choose the soup setting and set it for 10 minutes. Let pressure release naturally for 5 minutes before releasing any remaining pressure.

Slow Cooker Cooking Instructions:

1. Take the bag out of the freezer and thaw. Add at least one cup of water or beef broth. Cook in the crock-pot on low for 4-5 hours.

You may also want to check out these delicious freezer meal soups:

Sausage and Zucchini Soup  Italian Wedding Soup 

Corn Chowder with Bacon