Instant Pot Taco Soup {Whole30 + Paleo + Keto}

Instant Pot Taco Soup is an easy, healthy and flavorful meal perfect for the weeknight dinner rush! Topped with jalapeno, avocado, cilantro and a squeeze of lime. This soup is also Whole30, paleo and keto!

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Instant Pot Taco Soup

I’m convinced few things are better in life than tacos and soup so obviously it was only a matter of time before a good taco soup in instant pot happened! This soup is insanely easy and packed full of fresh taco flavor. It’s made with a base of ground beef, tomatoes, bell peppers, onions, garlic and spices. Add it all to the instant pot, cook for a quick 10 minutes and then stir through some coconut milk for added healthy fat and added creamy texture. Top the soup with anything you like and it’s a real feast-worthy meal for the whole family!

How To Make Instant Pot Taco Soup

1. Turn the Instant Pot to Sauté mode. Add the avocado oil and sauté the onions and bell peppers with a pinch of salt and pepper for about 5 minutes.
2. Add the garlic and cook for another minute while stirring.
3. Add the ground beef and stir while breaking up the meat.
4. Once the beef has browned and is mostly cooked through add the spices, tomatoes, bone broth and green chilies. Stir to combine.
5. Add the lid to the Instant Pot, lock the lid and set the steamer valve to sealing and select pressure cook / manual on high pressure for 10 minutes.
6. Once the cooking time has finished, quick release the pressure.
7. Open the lid and stir in the coconut milk. Taste and add more salt if needed.
8. Serve with garnishes and enjoy!

Substitutions for Healthy Taco Soup

• Ground beef – you can use any ground meat of your choosing in this recipe, chicken or pork would also work nicely.
• Adding beans – this recipe is made to me Whole30, paleo, keto and low-carb however if you’re not following those styles of eating you can certainly add any beans you like. Just be sure to taste and adjust seasonings as needed.
• Garnishes – I love to garnish this soup with coconut cream, avocado, cilantro, jalapenos and lime however if you’re not dairy or grain free you can also top this dish with tortilla strips, sour cream and cheese.
• Bone broth – I love the high nutrient composition of bone broth which is called for in this recipe however if you don’t have any on hand you can definitely substitute a low-sodium chicken or beef stock.

How Big Of A Batch Does It Make

This recipe makes a pretty big batch, enough to feed 6 adults and possibly 8. If you are feeding fewer than that the leftovers are delicious. Leftovers will last in the fridge for up to 5 days in an airtight container. This recipe also freezes beautifully and is perfect for stocking the freezer with ready made meals, just add a date and the name of the recipe to the top of your container. If freezing I recommend using quart sized wide-mouth mason jars. Fill the jars up to an inch below the top of the jar and let the jars cool completely in the fridge before transferring them to the freezer.

More Healthy Instant Pot Recipes

• Instant Pot Chicken Wings
• Instant Pot Split Pea Soup
• Instant Pot Beef and Broccoli
• Instant Pot Pork Tenderloin with Balsamic Glaze
• Whole30 Zuppa Toscana Soup

When you make this recipe, I’d love for you to give it a star rating ★ below and leave a comment.

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Instant Pot Taco Soup

★★★★★ 5 from 2 reviews

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 6 1x
• Category: Lunch & Dinner
• Method: Instant Pot
• Cuisine: American

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Description

Instant Pot Taco Soup is an easy, healthy and flavorful meal perfect for the weeknight dinner rush! Topped with jalapeno, avocado, cilantro and a squeeze of lime. This soup is also Whole30, paleo and keto!

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Ingredients

Taco Soup:

• 2 Tablespoons avocado oil
• 1 large yellow onion, diced
• 2 large red bell peppers, chopped into 1/2 inch pieces
• 1 large yellow bell pepper, chopped into 1/2 inch pieces
• 8 garlic cloves, minced
• 2 pounds ground beef
• 3 Tablespoons ground chili powder
• 2 Tablespoons cumin
• 3 teaspoons sea salt
• 3 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1/2 teaspoon freshly ground black pepper
• 28 ounces fire roasted diced tomatoes with green chilies
• 24 ounces chicken or beef bone broth
• 4 ounces diced green chilies
• 1 cup full fat coconut milk

Garnishes:

• Coconut cream
• Jalapeno
• Green onion
• Avocado
• Cilantro
• Limes

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Instructions

1. Turn the Instant Pot to Saute mode. Add the avocado oil and saute the onions and bell peppers with a pinch of salt and pepper for about 5 minutes.
2. Add the garlic and cook for another minute while stirring.
3. Add the ground beef and stir while breaking up the meat.
4. Once the beef has browned and is mostly cooked through add the spices, tomatoes, bone broth and green chilies. Stir to combine.
5. Add the lid to the Instant Pot, lock the lid and set the steamer valve to sealing and select pressure cook / manual on high pressure for 10 minutes.
6. Once the cooking time has finished, quick release the pressure.
7. Open the lid and stir in the coconut milk. Taste and add more salt if needed.
8. Serve with garnishes and enjoy!

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Keywords: instant pot taco soup, whole30, keto,

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