Home » Paleo Taco Soup – Instant Pot Recipe
By Heather 1 Comment
I have been sharing tons of instant pot soups lately! Today’s paleo taco soup takes all the great parts of a taco and turn them into soup! So simple and quick in the instant pot. As I always say- no babysitting!
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It’s no secret, tacos are the best food on the planet! But how many times can you get away with eating them each week? Instead merge taco night and soup night into one warm delicious dinner!
This taco soup has all your favorite taco flavors, totally grain free, low carb and keto! What’s even better? This soup practically cooks itself in the instant pot! After you cook the beef, you dump in the rest, set it and forget it!
If you are like me and love your Instant Pot I have lots of recipes that you can make in the Instant pot. Check them out!
Other Instant Pot Recipes to Try!
My favorite part of tacos and taco soup is the toppings! I have shown the soup with a dollop of sour cream, some fresh red onions and cilantro here. My absolute favorite topping for soup and regular tacos are my lime marinated red onions.
Marinating the onions in lime makes them almost pickled with a little tang and a fresh citrus and lime flavor! These are probably the thing I have made the most of on this entire site!
Let’s get this taco soup cooking!
I hope you have enjoyed my paleo taco soup! If you love tacos, you might like my lime cabbage slaw!
Yield: 5-6 large bowls
Have your favorite soup, taco soup on the double! The instant pot takes over dinner duty! Just saute the beef and then dump in the veggies!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
- 1 pound ground beef
- 1 white onion
- 1 sweet onion
- 3seeded jalapeños diced
- 1 Serano pepper seeded and diced
- 1 can diced tomatos with juices
- 1 cup water
- 3.5cups broth
- 1 1/2 Tbs taco seasoning- I use the one from gneiss spice company
- 1 Tbs salt
- Fresh cilantro for topping
- Lime marinated red onions for topping
Instructions
- Turn the intant pot to Sauté, cookthe beef in the instant pot- takes about 7-10min.
- While the beef sautes, dice the onions and peppers.
- After the beef is cooked, add the spices and salt. Then add 1 cup of water.
- Turn the pot off.
- Using a wooden spoon scrape the bottom of the pot. Anything stuck or burnt on the bottom on the pot can cause the pot to not come to pressure. I let my beef sit in the water for a few minutes and then used my woodedn spatula to make sure the bottom was fairly clean.
- Add the onions, peppers, broth and tomatoes to the pot.
- Set the lid to sealing
- Lock the lid in place
- Set to cook at manual for 15 minutes
- You can either let the pot depressurize slowly or do a quick pressure release. If you do a quick release be careful. If liquid instead of steam comes out the top, stop right away.
- Serve while warm and top with some fresh cilantro and red onions. Some sour cream or avocado are are delicious as toppings.
- Store in an airtight container. I love these ones- perfect for reheating leftovers at work!
Notes
Helpful Equipment: Instant pot
**Note** I plug in all my ingredients into a nutrition calculator to get the total calories. For soups- I make my own broth and the calorie content of homemade broth is not easy to come upon. Just know I do my best to publish the most accurate information I can get!
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Nutrition Information:
Yield:
56 Serving Size:
1/5th of recipe
Amount Per Serving: Calories: 256
Cheers,
Heather
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Reader Interactions
Comments
Lana says
March 3, 2017 at 8:40 pmI love the IP recipes you are sharing!
Reply
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