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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.