low carb : instant pot taco soup

Need an electric pressure cooker, slow cooker, rice cooker, and yogurt maker all in one? Instant Pot is here to the rescue! Instant Pot undoubtedly makes our cooking life easier. Aside from the long list of conveniences it provides, did you know that you can also make a delectable keto-friendly taco soup out of it in just about 15 minutes? Here’s how!

Makes: 16 cups


  • 2 pounds ground beef

  • 32 ounces beef broth

  • 8 ounces cream cheese

  • ½ cup heavy cream

  • 4 minced cloves garlic

  • 2 teaspoons cumin

  • 20 ounces diced tomatoes with chilis (Rotel)

  • 2 tablespoons chili powder

  • Salt and pepper

  • 1 tablespoon onion flakes (optional)

Optional Toppings

  • Sour cream

  • Sliced black olives

  • Sliced jalapeño peppers

  • Shredded cheddar cheese


  1. Using the Instant Pot, brown the ground beef on “sauté” setting. If needed, drain the excess grease.

  2. Stir in onion flakes, garlic, chili powder, cumin, diced tomatoes with chili, beef broth, and salt and pepper. It is important to note that it is not recommended to pressure cook the dairy so cream cheese and heavy cream may be added after pressure cooking.

  3. Cover the Instant Pot. Cook for 5 minutes on “soup” setting.

  4. After which, open allow pot to sit with valve closed to depressurize for ten minutes. Then, open vent valve and remove the lid.

  5. Add in cream cheese and cheese.

  6. Serve with optional toppings.

Serving Size: 2 cups

Total Net Carbs: 7g

Total Fat: 28g

Total Protein: 27g