Taco Tuesday is a frequent tradition around here. When I first started eating Paleo, cutting gluten and beans from my diet I wasn’t sure I would ever be able to enjoy it as much. But with a little creativity, I have found ways to still do Taco Tuesday, and in ways my family doesn’t mind either (so I’m not cooking two meals!). One of my favorites is Taco Salad, but my other, especially on these cooler nights, is Taco Soup.
And can I just say that the Instant Pot has revolutionized my soup/stew/chili making? Seriously, if you have not made a soup or stew in the Instant Pot, you are really missing out. It’s a meal finished in less than 30 minutes that tastes like it’s been simmering on the stove all afternoon. So grab this handful of ingredients and your Instant Pot and see for yourself. Don’t have an Instant Pot yet? My favorite is the Instant Pot Duo 6-quart (mostly because of the yogurt setting; really any Instant Pot will do, and if you have a larger family, you will probably want the 8-quart).
Instant Pot Taco Soup Recipe
Ingredients
- 1 pound ground beef
- 1 bell pepper, diced
- 1 medium onion, diced
- 3 Tbsp paleo approved taco seasoning (or make your own)
- 1 tsp garlic
- 1/4 tsp salt and pepper
- 14 oz mild salsa
- 7 oz diced green chilis
- lime juice from one fresh lime
- 4 cups organic chicken broth
- *Optional- garnish with cilantro and avocado
Directions
Preheat Instant Pot on the Saute setting.
Brown ground beef in the Instant Pot, breaking into small pieces with the back of your spoon.
Add diced bell peppers, onions, and garlic, cooking just until beginning to soften.
Add salsa, green chilis, broth, lime juice, salt and pepper and taco seasoning.
Turn Instant Pot off, and then back on. Using the Manual or Soup setting, set timer to 10 minutes.
Be sure valve is set to sealed.
Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
Serve soup garnished with diced cilantro and sliced avocado.
Serves 6-8
- 1 pound ground beef
- 1 bell pepper, diced
- 1 medium onion, diced
- 3 Tbsp paleo approved taco seasoning (or make your own)
- 1 tsp garlic
- ¼ tsp salt and pepper
- 14 oz mild salsa
- 7 oz diced green chilis
- lime juice from one fresh lime
- 4 cups organic chicken broth
- *Optional- garnish with cilantro and avocado
- Preheat Instant Pot on the Saute setting.
- Brown ground beef in the Instant Pot.
- Add diced bell peppers, onions, and garlic, cooking just until beginning to soften.
- Add salsa, green chilis, broth, lime juice, salt and pepper and taco seasoning.
- Turn Instant Pot off, and then back on. Using the Manual or Soup setting, set
timer to 10 minutes. Be sure valve is set tosealed . - Allow a natural pressure release for 10 minutes, then
quick release the rest. - Serve soup garnished with diced cilantro and sliced avocado.
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