(Total Time: 25 MINS| Serves: 8)
1 tbsp. olive oil
2 pounds grass-fed ground beef
4 minced garlic cloves
2 tbsp. red chili powder
2 tsp ground cumin
20 ounce canned diced tomatoes with chilis
4 cups homemade beef broth
Salt and freshly ground black pepper, to taste
8-ounce softened cream cheese
½ cup heavy cream
Place the oil in the Instant Pot and select “Sauté”. Then add the beef and cook for about 10 minutes or until browned completely.
Select the “Cancel” and stir in remaining ingredients except for cream cheese and cream and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select the “Soup” and just use the default time of 10 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and stir in cream cheese and cream until smooth.
Per Serving (Calories 393|Total Fat 22.8g| Net Carbs 0.73g| Protein 40.2g| Fiber 1.6g)