Instant Pot Low-Carb Taco Soup

Step 1

Turn Instant Pot to SAUTE, heat the olive oil for 1-2 minutes, then add the ground beef and cook until the beef is fully browned, breaking apart with the turner as it cooks and seasoning to taste with salt and fresh-ground black pepper.

Step 2

While the beef cooks, chop the onion, red bell pepper, and Poblano pepper into small pieces.

Step 3

When the meat is fully browned, add the minced garlic, ground cumin (affiliate link), Ground Ancho Chile Pepper (affiliate link), and Chili Powder (affiliate link).

Step 4

Stir spices into the meat and cook 1-2 minutes; then add the chopped onion, red bell pepper, and Poblano pepper and cook 2-3 minutes more.

Step 5

Add the beef broth (or homemade beef stock) and petite diced tomatoes with juice and stir.

Step 6

Lock the lid on the Instant Pot, set to MANUAL with HIGH pressure and 10 minutes cooking time.

Step 7

When ten minutes is up, let the pressure release naturally for about 20 minutes, then use the quick release method to release the rest of the pressure.

Step 8

Check the soup to see if you think there is too much liquid and if so, use the SAUTE setting to cook for a few minutes and evaporate some of the liquid.

Step 9

Stir in Green Tabasco Sauce (affiliate link) and fresh-squeezed or fresh-frozen lime juice to taste. (I like a lot of both in mine!)

Step 10

Serve hot, with diced avocado, grated Mexican Blend Cheese, Sour cream, cut limes, and Green Tabasco Sauce to add at the table if desired.