Taco Soup (Instant Pot, slow cooker or stovetop)

Step 1

Spray the inner pot with some cooking spray.

Step 2

Using the sauté mode (medium), brown the ground beef and onions until fully cooked, about 7 to 8 minutes.

Step 3

Drain the fat off beef, if desired, and return to pot. (I have skipped this step if I have used leaner meat or grass-fed beef).

Step 4

Add the remaining ingredients, and place the lid on, lock it.

Step 5

Cook on manual high pressure for 12 minutes. (Note: it will take a while to get up to pressure)

Step 6

Allow the pot to depressurize naturally, indicated by the pressure indicator pin drop. (not using the quick presser release lever - mine took about 25 minutes to fully release).

Step 7

Spray a large pot or dutch over with some cooking spray.

Step 8

Brown the beef and onions over medium high heat until fully cooked, about 7 to 8 minutes.

Step 9

Drain excess fat, if desired, and return to pot. (I have skipped this step if I have used leaner meat or grass-fed beef).

Step 10

Add seasoning and water to the meat and stir to combine.

Step 11

Add remaining ingredients, and stir to combine.

Step 12

Bring to a boil, reduce heat to low, and simmer for 1 to 1.5 hours partially covered, stirring ocassionally to prevent scorching. (Note: you may see more evaporation of liquids with the stovetop method. Keep and eye on it, and feel free to add a little extra water (1/2 cup to 1 cup), if needed.

Step 13

Using a stovetop pot or pan sprayed with cooking spray, and brown the ground beef and onions on the stovetop over medium high heat.

Step 14

Drain excess fat, if desired. (I have skipped this step if I have used leaner meat or grass-fed beef).

Step 15

Add to slow cooker, along with all other ingredients, stirring to combine.

Step 16

Cook on high for 4 hours, or on low for 8 hours. (This may vary slightly if your slow cooker temperature differs from mine).