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Instant Pot Taco Soup Recipe

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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.

Ingredients

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 3 cups (710mL) 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 keto taco seasoning for even more flavor (optional)

Optional Garnishes:

  • Shredded Mexican cheese
  • Cilantro
  • Chopped Avocado
  • Sour cream
  • Lime

Instructions

  1. Brown the ground beef and onions in the Instant Pot on Saute mode.
  2. Add jalapeno (if using) and saute for 2 more minutes.
  3. Add the rest of the ingredients, stir, and pressure cook for 10 minutes on high.
  4. Let sit for 5 minutes before releasing the pressure.
  5. Stir the soup, taste, and adjust salt.
  6. Serve with the garnishes you like.

 

To make on your stove-top:

  1. Brown the beef in a large pot.
  2. Add in the jalapeños - cook until softened
  3. Next, add the rest of your ingredients, and bring everything to a bowl.
  4. Once the soup reduces down a little bit, you can cut-off the heat, garnish with cheese, and serve.

Nutrition

Find it online: https://www.thedietchefs.com/instant-pot-keto-taco-soup-recipe/