Instant Pot Taco Soup | Creamy Keto Soup

This keto Taco Soup recipe is creamy, delicious and oh so simple to make. Make this recipe in just 30 minutes in your Instant Pot!

Taco Soup Wide

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What Makes This Taco Soup So Fantastic

  • Quick. Thanks to your Instant Pot, this Taco Soup is crazy easy to make! Just 30 minutes from start to finish and you’ve got yourself a deliciously creamy and easy soup that’s sure to make the whole family happy!
  • Healthy. This Instant Pot Taco Soup recipe is keto-friendly and high in protein. You can feel good knowing that you’re serving your family something that is both delicious and good for them.
  • Customizable. There are so many different ways for you to prepare/customize this delicious keto soup recipe. Want more veggies? Add some celery and bell peppers. Don’t care if the soup is low carb? Add in some beans, corn and/or rice. It’s totally up to you!

How To Make This Keto Soup In The Instant Pot

  • Sauté. Turn the Instant Pot to Sauté. When the indicator reads hot, add the ground beef, onions, and garlic. Break up the meat as much as possible. When the meat is no longer in a big clump, add the taco seasoning and salt, and cook for about 1 minute.
Overhead shot of sauteing beef, onions and garlic with taco seasoning and salt.
  • Deglaze. Add ¼ cup of water and thoroughly deglaze the Instant pot liner.
Overhead shot of deglazing the pot with water.
  • Add undrained tomatoes and remaining cup of water.
Overhead shot of adding the canned tomatoes and additional water to the pot for the Taco Soup.
  • Cook. Secure the lid on the pot. Set the Instant Pot at High pressure for 5 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.
Side shot of setting the Instant Pot on High Pressure for 5 minutes.
  • Stir. Open the pot and stir in the whipping cream and cheese. Add more water if needed.
Overhead shot of adding the shredded cheese to the cooked soup.
  • Serve. Divide into four bowls, and top with sliced avocado and green onions, if using, right before serving.

How To Make Crockpot Taco Soup

If you’d like to make this easy taco soup in your slow cooker, simply brown the meat, add the browned meat and all ingredients but the cheese and heavy whipping cream to the crockpot and cook for 3 hours on high. Then mix in the whipping cream and shredded cheese, top with sliced avocado and green onions (if using), and serve. Easy peasy.

Is Taco Soup Healthy?

One of my favorite things about this creamy soup recipe is that it’s keto-friendly. Each serving has only 8 grams of carbs! It’s also very customizable, and many of the ingredients are optional, so feel free to tweak the recipe to ensure that it meets your dietary needs.

How Long Is Taco Soup Good For?

When stored properly in an airtight food container, this low carb soup recipe should last about 3-5 days in the fridge. If you plan on freezing the soup, leave the heavy cream and cheese out and add it in when you reheat the soup.

Taco Soup Variations / Options

Variations

  • Use ground chicken or ground turkey.
  • Use chicken thighs rather than ground beef. Cook for 10 minutes under pressure. Remove chicken and shred, and then proceed as written from step 5.
  • Substitute Rotel for diced tomatoes.
  • Use 4 oz of diced cream cheese rather than whipping cream.
  • Add chopped peppers, celery, and/or carrots along with the onions and meat.
  • Use pepper jack cheese, or really any other easily melted cheese rather than cheddar.

NOTE: If you aren’t watching carbs, you can make the following changes:

  • Add the canned beans and corn to the pot along with the tomatoes and proceed as directed. 
  • Replace whipping cream with fat-free evaporated milk.
  • Add ¼ cup arborio rice along with the tomatoes. Add 1.5 cups of water with the tomatoes and cook for 6 minutes High Pressure, 10 mins NPR. 
  • There’s no reason you can’t add rice, beans, corn, AND additional vegetables to stretch that meat a little more.

More Delicious Soup Recipes

Taco Soup Tall

So whether you serve this as a keto Taco Soup or decide to make it with beans or rice, your sure to love how simple and delicious this dish is. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Taco Soup Wide

Instant Pot Keto Creamy Taco Soup

This keto Taco Soup recipe is creamy, delicious and oh so simple to make. Make this recipe in just 30 minutes in your Instant Pot!

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Appetizer, Main Course, Soup

Cuisine: Mexican

Keyword: Instant Pot Taco Soup, Keto Taco Soup, Taco Soup

Servings: 4

Calories: 441kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For Finishing

Optional Non-Keto Ingredients

Instructions

  • Turn the Instant Pot to Sauté. When the indicator reads hot, add the ground beef, onions, and garlic. Break up the meat as much as possible. When the meat is no longer in a big clump, add the taco seasoning and salt, and cook for about 1 minute.
  • Add ¼ cup of water and thoroughly deglaze the Instant pot liner.

  • Add undrained tomatoes and remaining cup of water.

  • Secure the lid on the pot. Set the Instant Pot at High pressure for 5 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.
  • Open the pot and stir in the whipping cream and cheese. Add more water if needed.

  • Divide into four bowls, and top with sliced avocado and green onions, if using, right before serving.

Slow Cooker Instructions

  • If you’d like to make this easy taco soup in your slow cooker, simply brown the meat, add the browned meat and all ingredients but the cheese and heavy whipping cream to the crockpot and cook for 3 hours on high. Then mix in the whipping cream and shredded cheese, top with sliced avocado and green onions (if using), and serve. Easy peasy.

Watch The Video

Variations 

  • Use ground chicken or ground turkey 
  • Use chicken thighs rather than ground beef. Cook for 10 minutes under pressure. Remove chicken and shred, and then proceed as written from step 5.  
  • Substitute Rotel for diced tomatoes 
  • Use 4 oz of diced cream cheese rather than whipping cream 
  • Add chopped peppers, celery, and/or carrots along with the onions and meat.
  • Use pepperjack cheese, or really any other easily melted cheese rather than cheddar 

NOTE: If you aren’t watching carbs, you can make the following changes: 

  • Add the canned beans and corn to the pot along with the tomatoes and proceed as directed. 
  • Replace whipping cream with fat-free evaporated milk.  
  • Add ¼ cup arborio rice along with the tomatoes. Add 1.5 cups of water with the tomatoes and cook for 6 minutes High Pressure, 10 mins NPR. 
  • There’s no reason you can’t add rice, beans, corn, AND additional vegetables to stretch that meat a little more.  

 

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Nutrition

Calories: 441kcal | Carbohydrates: 8g | Protein: 31g | Fat: 31g | Fiber: 2g | Sugar: 4g

Tried this recipe?Follow @twosleevers and Pin it!

Originally Published April 24, 2020

Don’t forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.

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