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The Instant Pot cuts the cooking time for this simple low carb taco soup recipe. After the cooker reaches desired pressure, it’s done in 15 minutes.Â
Now that the weather is getting warmer, I don’t want to be spending too much time cooking. That’s why I need to revisit using my Instant Pot electric pressure cooker.
If you don’t have one of these handy machines, you should definitely look into getting one. Not only does it pressure cook, but it can be used to sauté, steam, slow cook, and make yogurt.
I decided to test out the soup setting with this low carb taco soup. The inspiration for the recipe is from Linda at Genaw.com.
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Since I didn’t have a lot of time to babysit the stove or wait around for the slow cooker to finish, the Instant Pot seemed like the way to go. And, it certainly saved tons of time!
Pressure cooking is brand new to me, but it’s been around for a long time. I still have an old stovetop pressure cooker still in the box which I bought to can garden vegetables.
I love to cook, but with my busy schedule, I don’t have enough time to really play in the kitchen. That’s what so great about using the Instant Pot to make this low carb taco soup.
The typical soup recipe requires simmering on the stove for a while or using the crock pot to slow cook. By cooking under pressure, the soup only needed a total of 15 minutes in the Instant Pot.
I cooked the soup for 10 minutes on the “Soup” setting then allowed the pressure to release for 5 minutes. However, I later discovered that it’s better to cook the soup for only five minutes and then let it sit for ten minutes after releasing pressure before removing the lid. Either way, it’s only a total of only 15 minutes of cooking after reaching pressure for this Instant Pot taco soup.
The preparation time for the soup requires even less time. I took about 5 minutes to brown the meat on the “Sauté” setting, then all the other ingredients are dumped in.
With such speed, why would you cook this low carb taco soup any other way? I suppose price could be a factor as the Instant Pot isn’t cheap. But, with all the time you save, it’s well worth that initial cost.
I also love that the meat can be browned right in the same pot. Although some crock pots do have that feature, it’s not a standard feature on most slow cookers.
You can change up the seasoning blend as you like for this soup. I used a spice blend that’s similar to what I used in my Mexican Beef with Zucchini recipe.
You can top this tasty low carb soup any way you like. I like to add in some cheese, black olives, jalapeno, and avocado.
The toppings can add a bit more carbs so be careful if you are on a strict carb diet. The tomatoes also have natural sugar so I try not to go overboard with them.
If you haven’t cooked soup in the Instant Pot yet, give this soup recipe a try. You may never go back to cooking soup on the stovetop again!
Do you have an Instant Pot? If so, what’s your favorite food to make in it?
Recipe Video
Instant Pot Low Carb Taco Soup Recipe
Instant Pot Low Carb Taco Soup
The Instant Pot cuts the cooking time for this simple taco soup. After the cooker reaches desired pressure, it's done in 15 minutes.
Ingredients
- 2 pounds ground beef
- 1 tablespoon onion flakes optional
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 8 ounces cream cheese
- 20 ounces diced tomatoes with chilis (Rotel)
- 32 ounces beef broth
- 1/2 cup heavy cream
- salt & pepper to taste
Optional Toppings:
- sour cream
- sliced black olives
- sliced jalapeño peppers
- cheddar cheese shredded
Instructions
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Brown ground beef in Instant Pot on "sauté" setting. Drain excess grease if needed.
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Stir in onion flakes, garlic, chili powder, cumin, cream cheese, diced tomatoes with chili, beef broth, heavy cream, and salt & pepper. NOTE: It's not recommended to pressure cook dairy so you may want to add in the cream cheese and heavy cream after pressure cooking. (I discovered this after so the video does not reflect this change.)
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Cover Instant Pot and cook on "soup" setting for 5 minutes. (Original recipe pressure cooked for 10 minutes and let sit at no pressure release for 5 minutes. However, it's better to pressure cook soup for a shorter period and then let it sit in the pot for a longer time period after releasing pressure before opening the lid. The video does not reflect this change.)
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When time is up, open allow pot to sit with valve closed to depressurize for ten minutes before opening vent valve and removing lid.
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Serve hot with optional toppings.
Recipe Notes
It's recommended not to pressure cook dairy. Therefore, it's best to add in the cream cheese and cream after pressure cooking.
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Yvonne says
Add dairy after 5 mins of pressure or 5 pressure and 10-15 lid? I’m confused can I take the lid off after the 5 mins to add dairy and will it still cool the same if I put the lid back on. Sorry 1st time use and 1st receipt.
Lisa says
If you do not pressure cook with the dairy, you can cook the soup for a longer period (10 minutes) and then do a quick pressure release, open lid, and add in dairy. Then you can cover and let it sit as it’s no longer under pressure.
Margie says
This sounds delicious! The instruction to open the valve, “and then let the pressure release for 10 minutes” is not appropriate or correct. When you open the valve, you release the pressure. It may take a minute but certainly not ten. After that, your soup is just sitting there like it would be in a warm slow cooker or a pan on the stove. It would be safer, and possibly improve the taste a bit, to just let it sit for 10 minutes after the timer goes off, THEN carefully open the valve (releasing the pressure).
Lisa says
You do not open the valve. You let it sit for ten minutes to slowly release pressure. I’ll fix the wording.
Jessica Pennington says
What do I do if I don’t have an instant pot??
Lisa says
Just cook the soup on the stove or in the slow cooker! You will still need to brown the meat first.
Brooke says
what happens when you cook with dairy? I’ve had my IP for about 8 months, but haven’t cooked anything with dairy besides macaroni and just learned to natural release so it doesn’t spew out of the nozzle.
Lisa says
They can burn, scorch, or curdle easily. And, milk can boil over. Many recommend adding dairy in after the cooking cycle.
Judy says
Oh, Wow! This was SO delicious! I did add some oregano to the mix. I couldn’t believe how filling this soup was! I garnished bowl with avocado, cheddar cheese and sour cream.
Lisa says
I’m glad you enjoyed this yummy taco soup as much as I did!
Dana says
This was delicious! I cut the meat in half to meet my macros and there was still lots in the soup 🙂 This is a keeper!
Lisa says
That’s also a great way to save on the cost of the soup! Thanks for the tip. 😀
Terry says
this sounds tasty. I think I would try it with diferent meat too. Chicken for the parents who don’t do as much red meat now and pork for me. I like to experiment too.
Lisa says
Changing up the meat is great. I’ve been using venison, but chicken or turkey works well as does pork.
Leslie says
Yummy! I saved this to my Pinterest board. It’s going to be so good to try it.
Lisa says
Thanks for the share!