cover pic for {VIDEO} Slow CookerInstant Pot Mexican Beef Soup

{VIDEO} Cooker/Instant Pot Tex-Mex Beef Soup

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: 6 servings 1x


  • 2 pounds beef,  cut into 1-inch pieces
  • 4 cups low-sodium beef broth
  • 15 ounces diced tomatoes
  • 15 ounces corn, drained & rinsed
  • 15 ounces black beans, drained & rinsed
  • 1/2 cup red onion, diced
  • 1 bell pepper, chopped
  • Juice of 1 lime
  • 2 garlic cloves, minced
  • 1 1/2 teaspoon salt (or more if you want)
  • 1 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1 tablespoon oil (for pressure cooker)


Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 3-4 hours or LOW 6-8.

Electric Pressure Cooker (Instant Pot)

  1. Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the beef and sear until lightly browned, 2-3 minutes on each side. Remove the beef from the pressure cooker and set aside.
  2. Add bell pepper and onion and cook 3-5 minutes or until vegetables are soft. Add garlic and cook an additional minute.
  3. Add broth and diced tomates. If needed, de-glaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Add the beef back into the pressure cooker along with all remaining ingredients.
  5. Close lid and seal valve. Set SOUP or high pressure for 20 minutes. Natural release pressure for 5 minutes then quick release remaining.