Instant Pot Low Carb Taco Soup
Here is another easy Instant Pot recipe. If you don’t have one, you can use a crockpot. I have both of these kitchen utensils and love them both. The IP really helps remove the texture of the cauli rice. The crockpot doesn’t as well of a job of getting rid of the texture. You can cook everything in the same pot, including browning the meat.
This recipe is so easy and fast. It is pretty cheap as well. I bought this meat for 1/2 price at Aldi. I get almost everything from here. My recipes are generally easy, family friendly and usually budget friendly. This soup fits all of those requirements on my list.
Instant Pot Low Carb Taco Soup
Ingredients
- 2 lb Ground Beef
- 1 Can of Black Beans drained and rinsed
- 2 10 oz Cans Diced Tomatoes with Green Chilies
- 1 1/2 T Chili Powder
- 2 t Ground Cumin
- 1 t Minced Garlic
- 1/2 t Garlic Powder
- 1 T Dried Onion Flakes you can sub a small to medium diced onion
- 1 Bag of Frozen Riced Califlower 12 oz
- 4 C Water
- 1 t Salt
- 1/2 t Black Pepper
- 1 8 oz Package of 1/3 Less Fat Cream Cheese
- Toppings: sour cream cheese, cilantro, green onions, avocado, salsa
Instructions
- Brown your ground beef in the instant pot on the saute setting.
- When your meat is brown, drain and rinse if needed.
- Add your other ingredients except your 1/3 less fat cheese and toppings.
- Lock the top in place and make sure your valve is in the closed position.
- Cook the soup on the soup setting for 6 minutes. Allow to do a natural release for 7 minutes and then carefully move the valve to open/release.
- Add the cream cheese and allow to sit for a few minutes and stir. When the cream cheese is melted, ladle the soup into bowls and top with desired toppings.
