This Instant Pot Keto Taco Soup Recipe is so easy to make. From start-to-finish, it takes less than 30 minutes, and it’s got everything you love about tacos in it, except for the shell! Plus, this Instant Pot Taco Soup has only about 5 NET CARBS per serving. So this soup is healthy, low carb, and keto-friendly.
The BEST Instant Pot Taco Soup Recipe
Taco Tuesday is coming up, but you don’t want to eat tacos and interfere with your low carb diet, right?
Get all the incredible flavors of Taco Tuesday in a carb friendly option with this Instant Pot keto taco soup recipe!
By getting rid of the taco shells or tortillas and replacing ordinary tacos with a delicious soup, you can get the same yummy combination of flavors in a lighter, much healthier option!
And if you’ve never had taco soup, you might be surprised at how amazing it tastes and how easy it is to make.
Lots of times, keto recipes are complicated, time-consuming, or expensive to make. However, this recipe is made with affordable ingredients, simple preparation, and in less than 30 minutes.
Honestly, it’s an excellent option for anyone looking for a delicious, healthy meal, with little effort required.
Which, I’m in the mood for almost every night.
So don’t be surprised if this healthy Instant Pot Soup Recipe becomes a regular dinner staple at your house.
Tuesday’s never tasted so good!
Taco Soup Ingredients
Ok, as I mentioned earlier, we’re doing a low carb keto take on taco soup today.
And all that means is that instead of black beans, we’ll be using black soybeans since they’re WAY lower in net carbs.
That said, if you’d like to make a “classic” taco soup just use an equal amount of black beans in place of the soybeans.
Anyways, here is the full list of ingredients you’ll need…
- 2 pounds (905g) ground beef
- One 14.5oz can black soybeans
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and finely chopped (optional)
- Two 14.5oz cans diced tomatoes with green chiles
- 3 cups chicken broth, or bone broth
- ⅓ tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ½ teaspoon oregano
- Salt and pepper as needed for the perfect taste
Optional Ingredients For Garnishing the Soup:
- Shredded Mexican cheese
- Chopped avocado
- Sour cream
How to Make Great-Tasting Low Carb Keto Taco Soup
The one primary kitchen appliance that you’ll need to make this delicious recipe is an Instant Pot.
They come in both 6-quart and 8-quart options, and either one will work for this recipe.
Getting the Ground Beef Ready
To start this Instant Pot taco soup recipe off, you’ll want to brown the ground beef and get it ready to go.
Just like any other taco-related recipes you may have made in the past, browning the ground beef is seemingly always the first step!
To do this, we’ll be using the Instant Pot, of course. With the Instant Pot set to Saute mode, add in the ground beef and chopped onions – the onions need to be browned as well, might as well do them together!
Saute them for around 5 minutes, until the beef is browned and the onions have caramelized and softened.
If you are using the jalapeno to add a bit of spice, you’ll want to add the chopped pieces in now and saute for another 2 minutes using the Saute mode.
If you have opted to go without the jalapeno, you’re ready for the next step.
Adding Everything in and Finishing Up
Once the beef, onions, and jalapeno have been sauteed, you can add the ingredients.
Since it’s a soup and everything will be stirred up and mixed all together, the order doesn’t matter.
You just want to be sure to add the diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, cinnamon, oregano, soybeans, and salt and pepper.
With everything in the Instant Pot, mix it all up and close and latch the lid.
Set the Instant Pot to Pressure Cook and let it cook for 10 minutes. After the 10 minutes is up, let it sit for 5 minutes while still under pressure.
Once 5 additional minutes have passed, you can release the pressure and stir everything up once more to ensure an even mixture.
Give it a taste, adjust the seasoning if you need to, and you’re ready to serve.
While serving, remember to add any of the garnishes that you wish.
If you want cheese on top, I recommended shredded Mexican cheese. And to top it off with a beautiful green garnish, we suggest adding some cilantro on top.
Whatever your desire, garnish the soup, and you’re done!
That’s all it takes to make this fantastic taco soup – 30 minutes, a few simple ingredients, and an Instant Pot!
Make This Taco Soup On Your Stove Top
Ok, so if you stumbled upon this tasty keto soup recipe, but don’t have an Instant Pot, don’t worry!
You can always make this taco soup in a pot on your stove.
All you have to do is brown the beef in the pot, add in the jalapeños – cook those for a bit -, add the rest of your ingredients, and bring everything to a bowl.
Then once the soup reduces down a little bit, you can cut-off the heat, garnish with cheese, and dig in!
Pretty easy, eh?!
Nutritional Info for Instant Pot Taco Soup
This delectable taco soup not only tastes fantastic, but it’s also far healthier than eating regular tacos!
With its relatively lower amount of carbs, this recipe is an excellent option for anyone looking for keto recipes that taste great.
That said, every LARGE serving of this taco soup has…
- 490 calories
- 34g fat
- 10.5g carbs
- 5.5g fiber
- 5g NET CARBS
- 33g Protein
Not too shabby right?!
Storing Your Leftover Taco Soup
The best thing about making soup is that the leftovers store incredibly well.
Most times, soup even tastes better the following days after you make it. And this Instant Pot taco soup is no different.
The easiest way to store this taco soup is to set aside the extra in a freezer-rated plastic container and toss it in the freezer.
Most soups can last upwards of a year or more in a freezer when properly stored.
While this recipe likely won’t make you a year’s supply, don’t be afraid to double or triple this recipe and save a few bowls worth in the freezer for super easy dinners in the future!
You can also store the leftovers in the fridge as long as you plan on eating it within the next few days before some of the vegetables in the soup start to go bad.
Having said that, with how easy it is to make, you can also always make a fresh batch every time!
Anyway, I hope you enjoy this keto taco soup, as much as I do!
Let me know in the comments what you think.
Other Instant Pot & Soup Recipes To TryPrint
Instant Pot Taco Soup Recipe
This Instant Pot Taco Soup Recipe is so easy to make. From start-to-finish, it takes less than 30 minutes, and it’s got everything you love about tacos in it, except for the shell! Plus, this Instant Pot Taco Soup has only about 5 NET CARBS per serving. So this soup is healthy, low carb, and keto-friendly.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 6 Servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Healthy Low Carb Keto
2 Pounds (905g) ground beef
One 14.5oz (410g) can black soybeans
1 Medium onion (100g), chopped
1 Jalapeno pepper, seeded and finely chopped (optional)
Two 14.5oz cans (825g) diced tomatoes with green chiles
⅓ Tablespoon chili powder
1 Teaspoon ground cumin
½ Teaspoon smoked paprika
¼ Teaspoon cinnamon
½ Teaspoon oregano
Salt and pepper as needed for the perfect taste
- Shredded Mexican cheese
- Chopped Avocado
- Sour cream
- Brown the ground beef and onions in the Instant Pot on Saute mode.
- Add jalapeno (if using) and saute for 2 more minutes.
- Add the rest of the ingredients, stir, and pressure cook for 10 minutes on high.
- Let sit for 5 minutes before releasing the pressure.
- Stir the soup, taste, and adjust salt.
- Serve with the garnishes you like.
To make on your stove-top:
- Brown the beef in a large pot.
- Add in the jalapeños – cook until softened
- Next, add the rest of your ingredients, and bring everything to a bowl.
- Once the soup reduces down a little bit, you can cut-off the heat, garnish with cheese, and serve.
- Serving Size: 1 Large Cup
- Calories: 490
- Fat: 34
- Carbohydrates: 10.5
- Fiber: 5.5
- Protein: 33
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