Slow Cooker Lasagna

Delicious thick layers of Lasagna will be dripping hot buttery cheese and delicious meat sauce with every slice. This build and go effortless slow cooker recipe is extremely tasty, cheesy, filling and will provide comforting hunger satisfaction. The aromas slowly building from the kitchen while this recipe is slowly stewing to perfection will entice the appetite. Serve with fresh hot garlic bread and a nice glass of wine.

What is better than a slow cooker full of multiple hot delicious meals? Simply watch the video and follow the detailed instructions below to add an easy Lasagna recipe to the menu today. If you have leftovers, store measured cuts in the refrigerator wrapped tight in aluminum foil for easy reheating at a later date. This keeps well when refrigerated and tastes just as good the second time around.

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Cheesy Lasagna

Ingredients

Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.

Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).

Add Italian seasoning, salt, pepper to the pan and mix – set aside.

Add pasta sauce.

In a medium sized bowl: combine ricotta cheese, ½ cup shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well – set aside.

Pour ½ cup pasta sauce in the bottom of the slow cooker. Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).

Spread ¼ of the meat sauce on top of the noodles.

Then layer with 3 heaping spoon fulls of the ricotta mix.

Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix. Repeat the above steps 3 more times to complete the Lasagna layers.

The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Place the lid on. Cook on low for 4 hours. Remove the lid.

Place fresh chopped parsley on top of the cheese.

Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.

Serve and enjoy!

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Slow Cooker Lasagna

5 from 3 votes
Prep Time 20 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 50 mins
Course Main Course
Cuisine American, Italian
Servings 10
Calories

Equipment

  • Slow Cooker (6QT or larger)

Ingredients
  

  • 1 lb ground beef or chuck
  • 1 lb ground Italian sausage mild or hot
  • 2 (24 oz) Italian pasta sauce divided
  • 16 oz "no-boil" oven ready lasagna noodles you will need 12
  • 3-4 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 onion chopped
  • 3 garlic cloves minced
  • ½ tsp salt
  • ½ tsp black pepper

Ricotta Mix

  • 15 oz ricotta cheese
  • 1 cup shredded Parmesan cheese
  • ¼ cup fresh chopped parsley
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

Saute

  • Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.
  • Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).
  • Add pasta sauce (reserve ½ cup for later), Italian seasoning, salt, pepper to the pan and mix – set aside.

Ricotta Mix

  • In a medium sized bowl: combine ricotta cheese, shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well – set aside.

Slow Cook

  • Coat the slow cooker with cooking spray.
  • Pour ½ cup pasta sauce in the bottom of the slow cooker.
  • Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).
  • Spread ¼ of the meat sauce on top of the noodles.
  • Then layer with 3 heaping spoon fulls of the ricotta mix.
  • Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix.
  • Add second layer of noodles and gently press them down to remove air pockets.
  • Repeat the above steps 3 more times to complete the Lasagna layers.
  • The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Watch the video for reference.
  • Place the lid on. Cook on low for 4 hours. Remove the lid.
  • Place fresh chopped parsley on top of the cheese.
    Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.

Serve and enjoy!

    Video

    Keyword best slow cooker lasagna recipe, easy slow cooker Lasagna recipe, slow cooker lasagna
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    Instant Pot No-Bean Chili

    Instant Pot No-Bean Chili is perfect for someone that does not like a bunch of beans in their chili. I personally enjoy eating this style of chili because you get the flavor and the fill with out the heavy beans weighing on your tummy. The ingredients in this recipe make for a tasty and delicious chili that anyone who loves chili will appreciate. If you are looking for a quick and easy recipe to make a flavorful authentic chili, then I recommend giving this a try.

    This is also great for anyone who is on a keto diet.

    The instructions below and the video will have you ready to make this at home anytime. Make extra and add some cheese for a good dip or serve on a warm piece of corn bread for a foodlicious bowl of chili. Prepare this in advance and reheat with ease to have a good tasting hot bowl of soup as these winter days keep dragging out. Thanks for reading this and feel free to browse my catalog of growing recipes.

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    Serve with corn bread, crackers, pork rinds or toast.

    Ingredients

    Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.

    Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease.

    Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth and mix.

    Pour diced tomatoes with juice and tomato sauce. Do not stir.

    Place the lid on. Pressure cook on high for 10 minutes with a natural release for 10 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid.

    Use a laddle to mix the chili. Season with salt if needed.

    Serve immediately.

    Serve with shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

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    Instant Pot No Bean Chili

    4.5 from 2 votes
    Prep Time 5 mins
    Cook Time 10 mins
    Natural Release 10 mins
    Total Time 25 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Equipment

    • Pressure Cooker / Instant Pot (6QT or 8QT)

    Ingredients
      

    • 2 lbs ground chuck or beef
    • 1 onion chopped
    • 1 green bell pepper chopped
    • 4 garlic cloves minced
    • 1 ½ cup unsalted beef stock
    • 28 oz diced tomatoes with juice
    • 8 oz tomato sauce
    • 2 tbsp chili powder
    • 2 tsp paprika
    • 2 tsp ground cumin
    • 1 tsp salt
    • 1 tsp black pepper

    Instructions
     

    • Set cooker to saute-high. 
    • Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.
    • Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease.
    • Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth and mix.
    • Pour diced tomatoes with juice and tomato sauce. Do not stir.
    • Place the lid on. Pressure cook on high for 10 minutes with a natural release for 10 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid.
    • Use a laddle to mix the chili. Season with salt if needed.

    Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

      Serve with corn bread, crackers, pork rinds or toast.

        Serve immediately and enjoy!

          Video

          Keyword best instant pot no bean chili recipe, easy instant pot no bean chili recipe, instant pot no bean chili, pressure cook no bean chili
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          Instant Pot Bacon Cheeseburger Pasta

          Bacon Cheeseburger Pasta captures the essence and flavor of a good burger and infuses it via the Instant Pot into soft filling pasta. You will be able to smell the notes of bacon and feel the moist tender meat as the pasta simply melts as you chew your hunger away. This dish will be a hit with those that have a tendency to request meat featured meals or love a good grilled burger. My family plowed though this dish like they were in some sort of race to get the last helping. Make extra and have it for later for a super quick and easy reheat food prep item.

          This keeps well when refrigerated and is perfect to have on hand if you have a busy week staring at you. Comfort from a bacon cheeseburger can be yours if you watch the short video and follow the simple instructions below as you plan your next foodlicious adventure. If you live somewhere you can not grill but have been longing for the taste of a good ole burger this recipe is for you.

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          Delicious easy meal.

          Ingredients

          Place the sliced bacon in the cooker.

          Cook for 10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease).

          Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.

          Add onion and cook for 1-2 minutes or until the onions becomes translucent. Optional: Drain the beef grease.

          Add salt, black pepper, garlic powder, mustard, ketchup, beef broth and mix.

          Add pasta sea shells and mix. Place the lid on. Set to pressure cook on high for 5 minutes. Then quick release.

          Remove lid. Add shredded cheese on top of the pasta, do not stir.

          Place the lid back on for 3 minutes.

          Add diced pickles (optional), bacon bits and mix.

          Serve immediately and Enjoy!

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          Instant Pot Bacon Cheeseburger Pasta

          5 from 1 vote
          Prep Time 15 mins
          Cook Time 7 mins
          Total Time 22 mins
          Course Main Course
          Cuisine American
          Servings 4
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 1 lb ground chuck or beef
          • 8 oz pasta sea shells 3 cups
          • 2 cups beef broth
          • 2 cups shredded cheddar cheese
          • ¼ cup ketchup
          • 2 tbsp mustard
          • ¼ cup diced pickles optional
          • ½ tsp salt
          • ½ tsp black pepper
          • ½ tsp garlic powder
          • 1 medium onion chopped
          • 5 bacon
          • salt to taste

          Instructions
           

          • Set cooker to saute-high. 
          • Place the sliced bacon in the cooker. Cook for 10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease). Once cool to the touch, chop them into bit size and set aside for later. Remove bacon grease from the cooker (save or discard).
          • Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.
          • Add onion and cook for 1-2 minutes or until the onions becomes translucent. Optional: Drain the beef grease.
          • Add salt, black pepper, garlic powder, mustard, ketchup, beef broth and mix.
          • Add pasta sea shells and mix.
          • Place the lid on. Set to pressure cook on high for 5 minutes. Then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release. Remove lid.
          • Add shredded cheese on top of the pasta, do not stir. Place the lid back on for 3 minutes.
          • Remove the lid and mix everything evenly.
          • Add diced pickles (optional), bacon bits and mix.
          • Season with salt to taste.

          Serve immediately and Enjoy!

            Video

            Keyword best instant pot bacon cheeseburger pasta recipe, easy instant pot bacon cheeseburger pasta recipe, Instant pot bacon cheeseburger pasta, pressure cook bacon cheeseburger pasta
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            Salisbury Steak with Mushroom Gravy

            Juicy Salisbury Steak with Mushroom Gravy is a home cooking country classic that comes with thick juicy meat patties smothered in delicious succulent savory mushroom gravy. If you love a meal full of home cooked country goodness you must give this recipe a try. The gravy is just right and the meat is so tender and juicy you will be so stuffed a nap on the couch may be required. Serve this on top of homemade mashed potatoes and bring a hearty easy to cook meal to the table tonight.

            A meal like this will stick to your ribs and keep the hungry bellies at bay for hours. This meal also keeps great in the refrigerator and is easy for the kids to reheat and self serve. Simple ingredients, easy to follow directions bellow and a short video will have you ready to make this throwback foodlicious comforting classic for your next homecoming adventure.

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            Serve with mushrooms, pasta, or rice. Optional: top with fresh chopped parsley.

            In a medium size bowl: combine all the salisbury ingredients together and mix well.

            Divide 6 equal portions of the meat into a ball (I used ½ measuring cup).

            Pat each ball well until they are tight and firm. Then gently pat each ball to form a hamburger shape. Set aside.

            Place olive oil and butter in the skillet and turn it up to medium-high. Wait for 30 seconds.

            Depending on the size of the skillet, place 3 salisbury steaks in at a time. Cook for 1-2 minutes per side until brown or charred. Remove the steak and set a side. Repeat cooking steps with the rest of the steaks and continue to set them aside.

            Place sliced mushrooms in the skillet (if the skillet is dry add more oil). Cook for 3-4 minutes or until golden.

            Add flour and stir constantly for 30 seconds.

            Add beef broth, thyme, rosemary, Worcestershire, and stir. Season with salt to taste.

            Return the steaks to the skillet and cook for 6-8 minutes or until the sauce has thickened.

            Serve with mushrooms.

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            Salisbury steak with Mushroom Gravy

            5 from 1 vote
            Prep Time 10 mins
            Cook Time 20 mins
            Total Time 30 mins
            Course Main Course
            Cuisine American
            Servings 6
            Calories

            Ingredients
              

            Salisbury Steak

            • 1 ½ lbs ground chuck or beef
            • ½ cup onions grated
            • ½ cup plain breadcrumbs
            • 2 tbsp ketchup
            • 1 tsp Worcestershire
            • ½ tsp mustard powder
            • ½ tsp salt
            • ½ tsp pepper
            • 1 egg lightly beaten
            • 3 garlic cloves grated

            Mushroom Gravy

            • 8 oz sliced mushrooms
            • 3 cups unsalted beef broth
            • 3 tbsp all-purpose flour
            • 2 tbsp unsalted butter
            • 2 tbsp olive oil
            • 2 tsp Worcestershire
            • ½ tsp dried thyme
            • ½ tsp dried rosemary

            Instructions
             

            Salisbury Steaks

            • In a medium size bowl: combine all the salisbury ingredients together and mix well.
            • Divide 6 equal portions of the meat into a ball (I used ½ measuring cup).
            • Pat each ball well until they are tight and firm. Then gently pat each ball to form a hamburger shape. Set aside.
            • Place olive oil and butter in the skillet and turn it up to medium-high. Wait for 30 seconds.
            • Depending on the size of the skillet, place 3 salisbury steaks in at a time. Cook for 1-2 minutes per side until brown or charred. Remove the steak and set a side. Repeat cooking steps with the rest of the steaks and continue to set them aside.

            Mushroom Gravy

            • Place sliced mushrooms in the skillet (if the skillet is dry add more oil). Cook for 3-4 minutes or until golden.
            • Add flour and stir constantly for 30 seconds.
            • Add beef broth, thyme, rosemary, Worcestershire, and stir. Season with salt to taste.
            • Turn down the heat to medium.
            • Return the steaks to the skillet and cook for 6-8 minutes or until the sauce has thickened. Move the steak around while cooking (this will prevent them from sticking to the bottom of the skillet and if the sauce gets to thick add a bit more water). Remove the skillet fom the cooktop.
            • Serve with mash potatoes, pasta or rice. Optional: top with fresh chopped parsley.

            Enojy!

              Video

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              Instant Pot 5 Ingredients Chili Con Queso

              Chili Con Queso is a creamy filling dip that is perfect for snacking away the hunger. A scoop full of this luscious treat will be dripping with goodness and comfort as you take the first bite. When serving friends and family, hands will be repeatedly gathering mouthfuls of cheesy chili flavored appetite quenchers as the contents of the bowl systematically fades away. This is so simple and kid friendly anyone can have this rich, buttery, feast of indulgence on the table and all will be pleased.

              If you or anyone in your circle of relations loves chili and appreciates a good homemade dip, you need to reward them and yourself with this delicious recipe. Watch the video to see how easy the instructions below are to follow and have this 5 ingredients belly filler at the ready, I do recommend using homemade chili for best results. Then place a bowl of this Chili con Queso in a common area with freshly toasted tortilla chips and let the foodlicious food and fun begin.

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              Serve with tortillas chips, toasted bread or crackers.

              Ingredients

              In this following order: Place heavy whipping cream, chili, cream cheese and salsa in the cooker. [Do not stir] Place the lid on, set to Pressure cook on high for 3 minutes. Then quick release (be careful when releasing the pressure from the cooker).

              Incrementally add ½ cup(s) shredded cheddar cheese (mixing well between to prevent clumps) to a total of 3 cups.

              Season with salt.

              Recommended Toppings: Sour Cream, Diced Tomatoes, Chopped Green Onions, Chopped Cilantro or Sliced Avocado.

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              Instant Pot 5 Ingedients Chili Con Queso

              5 from 1 vote
              Cook Time 3 mins
              Total Time 3 mins
              Course Appetizer, Dip
              Cuisine American, Hispanic
              Servings 8
              Calories

              Equipment

              • Pressure Cooker / Instant Pot

              Ingredients
                

              • 2 ½ cups homemade no bean chili or 2 (10 oz ) cans
              • 3 cups fresh shredded cheddar cheese
              • 1 cup heavy whipping cream
              • ½ cup salsa
              • 8 oz cream cheese

              Instructions
               

              • In this following order: Place heavy whipping cream, chili, cream cheese and salsa in the cooker. [Do not stir]
              • Place the lid on, set to Pressure cook on high for 3 minutes. Then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release. Remove lid.
              • Incrementally add ½ cup(s) shredded cheddar cheese (mixing well between to prevent clumps) to a total of 3 cups. [See video for reference]
              • Season with salt.
              • Press the cancel button. Transfer the dip to a serving bowl and wait for 3-4 minutes before serving (it will thicken as it cools).

              Recommended Toppings: Sour Cream, Diced Tomatoes, Chopped Green Onions, Chopped Cilantro or Sliced Avocado.

                Serve with tortillas chips, toasted bread or crackers.

                  Video

                  Keyword 5 ingredients chili con queso recipe, best instant pot chili con queso recipe, easy instant pot chili con queso recipe, Instant pot 5 ingredients chili con queso, pressure cook chili con queso
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                  Instant Pot Creamy Taco Soup

                  Instant Pot Creamy Taco Soup is scrumptious and filing with a bit of a zing. This tasty soup does not require a masters degree in the culinary arts and will have the family jumping for seconds. A bowl of this tasty soup goes great with tortilla chips, fresh or toasted bread. Full of flavorful ingredients, the black beans will distinguish themselves as you scoop from the bottom to top of the bowl to fill your spoon with layers of comforting flavorful soup. Very creamy rich and delicious you will not have many leftovers once the family has the first taste. But if you do, this soup stores well when refrigerated and is effortless to bring back to temperature using your IP.

                  This recipe will add a new dimension to your IP homecoming menu; all you have to do is watch the video and follow the instructions below. Change up the boring rotation of soups by adding this unique dish to your next foodlicious adventure. Be sure to give this a try and let me know if you enjoyed it. My family ate every last spoonful and I am sure yours will too.

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                  Delicious Creamy Taco Soup

                  Cook the ground beef for 5-8 minutes or until no longer pink.

                  Add chopped onions and minced garlic. Cook for 1 minute or until fragrant.

                  Add taco seasoning, taco sauce, chopped bell pepper, beef broth and mix.

                  Add diced tomatoes and green chiles to the cooker. Do not stir. Pressure cook on high for 3 minutes followed by a natural release

                  Add cream cheese and mix until the cheese is mostly melted.

                  Add ½ cup shredded cheese and mix. Repeat with the other ½ cup cheese and mix.

                  Add heavy whipping cream, black beans to the cooker and stir. Season with salt if you prefer.

                  Serve with your favorite toppings, crackers, tortillas and warm bread.

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                  Instant Pot Creamy Taco Soup

                  4.63 from 16 votes
                  Prep Time 10 mins
                  Cook Time 3 mins
                  Total Time 13 mins
                  Course Main Course, Soup
                  Cuisine American, Hispanic
                  Servings 5
                  Calories

                  Equipment

                  • Pressure Cooker / Instant Pot

                  Ingredients
                    

                  • 1 lb ground beef or chuck
                  • 2 cups unsalted beef broth
                  • 1 cup mild cheddar cheese shredded
                  • 1 cup heavy whipping cream
                  • ¼ cup mild taco sauce
                  • 2 tbsp taco seasoning
                  • 20 oz Rotel diced tomatoes and green chiles 2 cans
                  • 15 oz black beans drained
                  • 8 oz cream cheese softened and cut into cubes
                  • 1 onion chopped
                  • 1 yellow or red bell pepper chopped
                  • 2 garlic cloves minced
                  • salt to taste

                  Toppings

                  • shredded cheese
                  • sour cream
                  • cilantro
                  • jalapeño

                  Instructions
                   

                  • Set cooker to saute-high. 
                  • Cook the ground beef for 5-8 minutes or until no longer pink.
                  • Add chopped onions and minced garlic. Cook for 1 minute or until fragrant. Press the cancel button.
                  • Transfer the meat to a strainer and drain the grease. Return the meat to the cooker.
                  • Add taco seasoning, taco sauce, chopped bell pepper, beef broth and mix.
                  • Add diced tomatoes and green chiles to the cooker. Do not stir.
                  • Place the lid on. Pressure cook on high for 3 minutes followed by a natural release (approx. 15 minutes). Follow the manufacture instructions for releasing the pressure. Remove lid.
                  • Add cream cheese and mix until the cheese is mostly melted.
                  • Add ½ cup shredded cheese and mix. Repeat with the other ½ cup cheese and mix.
                  • Add heavy whipping cream, black beans to the cooker and stir.
                  • Season with salt if you prefer.

                  Serve with your favorite toppings, crackers, tortillas or warm bread.

                    Enjoy!

                      Video

                      Notes

                      Slow Cooker
                      1. In a medium sized pan: cook the ground beef for 5-8 minutes or until no longer pink. 
                      2. Add chopped onions and minced garlic. Cook for ~1 minute or until fragrant.
                      3. Transfer the meat to a strainer and drain the grease. 
                      4. Place the meat and rest of the ingredients into the slow cooker and mix.
                      5. Cover and cook on high for 2 hours or low for 4-5 hours.
                      6. Remove the lid and stir well.
                      7. Enjoy!
                      Keyword best creamy taco soup recipe, easy creamy taco soup recipe, Instant pot creamy taco soup, pressure cooker creamy taco soup
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