Craving all the incredible flavors of a taco but in a warm, comforting bowl? Look no further! This Instant Pot Taco Soup is the ultimate weeknight warrior. It’s ridiculously easy, comes together in under 30 minutes, and delivers a rich, creamy, and satisfying meal that the whole family will love. The Instant Pot does all the heavy lifting, simmering the grass-fed beef and spices to perfection before you stir in a dreamy cream cheese finish. Get ready to find your new favorite soup!
Ingredients
• 1 tbsp olive oil / 15 ml
• 2 pounds grass-fed ground beef / 900 g
• 4 freshly minced garlic cloves
• 2 tbsp red chili powder / 14 g
• 2 tsp ground cumin / 6 g
• 20 ounce can diced tomatoes with chilis / 567 g
• 4 cups homemade beef broth / 950 ml
• Salt and freshly ground black pepper, to taste
• 8 ounces softened cream cheese, cubed / 225 g
• ½ cup heavy cream / 120 ml
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the olive oil and ground beef. Cook, breaking up the meat with a spoon, for 8-10 minutes until fully browned.
3. Press ‘Cancel’. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chili powder, cumin, salt, and pepper, stirring to coat the beef.
4. Pour in the beef broth and the entire can of diced tomatoes with chilis. Stir everything together, scraping any browned bits from the bottom of the pot.
5. Secure the lid, turn the pressure valve to the ‘Sealing’ position, and select the ‘Soup’ or ‘Pressure Cook’ function. Set the timer for 10 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully switch the valve to the ‘Venting’ position to release any remaining steam.
7. Carefully remove the lid. Stir in the softened, cubed cream cheese until it has completely melted into the soup. Finish by stirring in the heavy cream until the soup is smooth and uniform.
8. Ladle the hot soup into bowls and serve immediately with your favorite toppings.
Nutritional Information
• Per Serving: Calories: 393 | Total Fat: 22.8g | Net Carbs: 0.73g | Protein: 40.2g | Fiber: 1.6g
Pro Tips
• Pro-Tips for the Best Taco Soup
• Don’t skip the toppings! Elevate your soup with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced avocado, or crushed tortilla chips for a non-keto option.
• For the creamiest result, ensure your cream cheese is fully softened to room temperature. You can even whisk it with a little of the hot broth in a separate bowl before adding it to the pot to prevent clumping.
• Control the heat by adjusting the chili powder or using a can of diced tomatoes with mild green chilis. For an extra kick, add a pinch of cayenne pepper or a finely diced jalapeño with the garlic.
• This soup is fantastic for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, being careful not to bring it to a rolling boil.
FAQ
Q: Is this Instant Pot Taco Soup keto-friendly
A: Yes, this creamy taco soup is perfect for a keto diet. With only 0.73g of net carbs per serving, it’s a delicious and satisfying low-carb meal.
Q: Can I make this taco soup spicy
A: Absolutely. To increase the heat, you can add a pinch of cayenne pepper, a finely diced jalapeño along with the garlic, or use a can of diced tomatoes with hot chilis.
Q: How do I store and reheat leftover taco soup
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, being careful not to bring it to a full boil to preserve the creamy texture.
Q: What toppings are best for this creamy taco soup
A: Elevate your soup with toppings like shredded cheddar cheese, sour cream, fresh cilantro, and sliced avocado. For a non-keto option, add crushed tortilla chips for a satisfying crunch.
