Instant Pot (or Stovetop) Low-Carb Taco Soup (Video)
Use the Instant Pot or another pressure cooker to make this tasty Instant Pot Low-Carb Taco Soup, or make Low-Carb Taco Soup on the stove if you prefer. And this delicious soup is also Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make Instant Pot Low-Carb Taco Soup!
Have you joined The Church of Instant Pot yet? I’m kidding of course, but some people are so into their Instant Pots that it does sometimes seem almost like a religion. I do like the Instant Pot a lot, but I also think it’s not for everything, and lots of Instant Pot recipes can also be made on the stovetop if you have just a bit more time.
But I do love the way the Instant Pot intensifies flavors and keeps the colors vivid in the food, and it’s the spicy Ground Ancho Chile Pepper that gives this Instant Pot (or Stovetop) Low-Carb Taco Soup that beautiful dark red color. If you don’t have Ancho chile, your soup might be a little lighter in color with regular Chili Powder, but it will still be delicious. I did use a generous amount of both Ancho and regular chili powder for a spicy result, but if you’re not that much into spicy foods, just cut it down a bit.
I adapted this recipe from the popular Easy Taco Soup recipe on the blog, and if you’d like to make this on the stove just use these ingredients but consult that recipe for the timing for stovetop cooking. To cut down the carbs, I used a chopped Poblano chile pepper and a chopped red bell pepper to replace the beans. If you’re not a low-carb eater, you can cut down on those peppers and add some beans to the Instant Pot version if you’d like.
Turn Instant Pot to SAUTE, heat the oil, and brown the ground beef, breaking apart with the turner and seasoning the meat to taste with a little salt and fresh ground black pepper. While the ground beef is cooking chop the onions, red bell pepper, and Poblano pepper into small pieces. When the meat is browned add the minced garlic, ground cumin, Ground Ancho Chile Pepper, and Chili Powder. Stir spices into the meat and cook 1-2 minutes. Then add the onion, chopped red pepper, and chopped Poblano and cook 2-3 minutes more.
Add the beef broth and petite diced tomatoes with juice, and stir. Lock the lid on the Instant Pot and choose manual setting with HIGH pressure and 10 minutes cooking time. When the ten minutes is up, let the pressure release naturally for about 20 minutes, then use quick release. (Check the soup at this point and if you want it a bit thicker, use the SAUTE setting to cook off some of the liquid.) Stir in Green Tabasco Sauce and fresh-squeezed lime juice to taste.
Serve hot, with extra pieces of lime, chopped avocado, grated cheese, sour cream, and Green Tabasco Sauce to add at the table as desired. And yum!
Love Your Instant Pot?
More Low-Carb Soup in the Instant Pot:
Instant Pot (or Stovetop) Low-Carb Loaded Cauliflower Soup ~ Kalyn’s Kitchen
Quick Italian Sausage and Pepper Soup ~ Sugar Free Mom
Instant Pot Low-Carb Soup with Ground Beef, Green Beans, and Tomatoes ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Instant Pot (or Stovetop) Low-Carb Taco Soup
(Makes 6-8 servings, recipe adapted from Easy Taco Soup, but this recipe makes a bigger pot of soup. If you want Instant Pot Taco Soup but don’t care if it’s low in carbs, you can eliminate the diced red bell pepper and add 2 cans beans like that recipe has.)
I made this soup in my 6 quart Instant Pot but of course you can use another Electric Pressure Cooker or a stovetop pressure cooker if that’s what you have. And look at the end of the recipe if you’d prefer to just make the soup in a pan on the stove.
2 lbs. lean ground beef
1 T olive oil
salt and fresh-ground black pepper to taste
1 medium onion, chopped small
1 large red bell pepper, chopped small
1 large Poblano pepper, chopped small (often called Pasilla peppers in U.S. grocery stores)
1 T minced garlic (garlic from a jar is fine for this)
2 T ground cumin
1 T Ground Ancho Chile Pepper (or use more chili powder if you don’t have Ancho)
1 T Chili Powder
salt and fresh-ground black pepper to taste
(The amount of Ancho and chili powder I used, with the addition of Green Tabasco Sauce makes a slightly spicy soup. If you’re not that big on spicy food you might want to use less of those ingredients)
3 cans (14 oz. can) beef broth. or use 5 1/4 cups homemade beef stock if you have some
2 cans (14.5 oz can) petite diced tomatoes
1-2 T Green Tabasco Sauce or other hot sauce, to add at the end
2 T fresh-squeezed or fresh-frozen lime juice (more or less to taste) to add at the end
Optional ingredients for people to add at the table:
Diced avocado, grated Mexican Blend Cheese, Sour cream, cut limes, Green Tabasco Sauce
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. While the beef cooks, chop the onion, red bell pepper, and Poblano pepper into small pieces.
When the meat is fully browned, add the minced garlic, ground cumin, Ground Ancho Chile Pepper, and Chili Powder. 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.
Add the beef broth (or homemade beef stock) and petite diced tomatoes with juice and stir. Lock the lid on the Instant Pot, set to MANUAL with HIGH pressure and 10 minutes cooking time. 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. 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.
Stir in Green Tabasco Sauce and fresh-squeezed or fresh frozen lime juice to taste. (I like a lot of both in mine!) Serve hot, with diced avocado, grated Mexican Blend Cheese, Sour cream, cut limes, and Green Tabasco Sauce to add at the table as desired.
If you’d like to cook this soup on the stove instead of in a pressure cooker you’ll need a very large dutch-oven type pot, about 5 quarts. Use the ingredients from this recipe (or cut in half if you don’t have a large enough pot) but follow the instructions from Easy Taco Soup for the cooking time.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Eliminating the beans and replacing them with chopped red bell pepper and Poblano pepper makes this a great low-carb and low-glycemic soup, and it can also easily be suitable for the South Beach Diet with lean ground beef (and low-fat dairy products if you’re adding those.)
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.