The Ultimate 25-Minute Comfort Meal
Craving something warm, cheesy, and packed with flavor but short on time? Meet your new weeknight hero: Instant Pot Cheesy Taco Soup! This recipe is the definition of delicious efficiency. We’re talking a rich, savory blend of ground beef and pork, melted cream cheese, and the zesty kick of Ro-Tel tomatoes and green chilies, all coming together in your pressure cooker in under 30 minutes. It’s a hearty, low-carb, and ridiculously satisfying meal perfect for busy evenings, game day gatherings, or whenever you need a serious comfort food fix. Get ready to scoop up a bowl of pure happiness!
Ingredients
• 1 lb (450g) Ground Pork
• 1 lb (450g) Ground Beef
• 16 oz (450g) Cream Cheese, softened and cubed
• 20 oz (567g) Ro-Tel Diced Tomatoes and Green Chilies, undrained
• 2 tbsp (30g) Taco Seasoning
• 4 cups (960ml) Chicken Broth
• 2 tbsp Fresh Cilantro (Coriander), chopped
• ½ cup (56g) Monterey Jack Cheese, grated
Instructions
1. Directions1. Set your Instant Pot to the “Sauté” function. Add the ground pork and ground beef to the pot. Cook for about 10 minutes, stirring frequently to break up the meat, until it is browned and cooked through.2. Turn off the Sauté function and carefully drain any excess grease from the pot.3. Add the cubed cream cheese, undrained Ro-Tel, and taco seasoning. Stir continuously until the cream cheese is mostly melted and combined with the meat.4. Pour in the chicken broth and stir everything together. Secure and lock the lid, ensuring the steam release valve is in the “Sealing” position.5. Select the “Manual” or “Pressure Cook” setting and cook at high pressure for 15 minutes.6. When the timer finishes, perform a quick release by carefully moving the steam release valve to the “Venting” position. 7. Once the float valve drops, safely open the lid. Stir in the freshly chopped cilantro.8. Ladle the hot soup into bowls and serve immediately, garnished with a generous sprinkle of grated Monterey Jack cheese.
Nutritional Information
• (per serving)
• Calories: 547
• Total Fats: 43g
• Net Carbs: 4g
• Proteins: 33g
• Fibers: 1g
Pro Tips
• Pro-Tips for Perfect Taco Soup
• For the smoothest, creamiest texture, cut your cream cheese into cubes and let it soften at room temperature for 20-30 minutes before adding it to the pot. It will melt in beautifully.
• Customize the heat! Use “Hot” Ro-Tel and a pinch of cayenne for a fiery kick, or stick with “Mild” Ro-Tel for a tamer flavor profile.
• Don’t stop at cheese! Elevate your soup with toppings like sliced avocado, a dollop of sour cream, fresh jalapeños, or a sprinkle of crushed tortilla strips for added crunch.
• For a slightly thicker soup, you can create a small slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it in after pressure cooking while the pot is on ‘Sauté’.
FAQ
Q: Is this cheesy taco soup keto-friendly
A: Yes, with only 4g of net carbs per serving, this Instant Pot Cheesy Taco Soup is a great option for a low-carb or keto diet.
Q: How can I adjust the spiciness of this soup
A: You can easily control the heat level. For a spicier soup, use ‘Hot’ Ro-Tel and add a pinch of cayenne pepper. For a tamer version, simply use ‘Mild’ Ro-Tel.
Q: What are the best toppings for this taco soup
A: Elevate your soup with toppings like sliced avocado, a dollop of sour cream, fresh jalapeños, or crushed tortilla strips for added crunch.
Q: How do I get the creamiest texture
A: For the smoothest and creamiest soup, make sure your cream cheese is softened to room temperature and cut into cubes before adding it to the pot. This helps it melt evenly and beautifully.
