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IP Low Carb Taco Soup
Ingredients
- 2 pounds ground beef
- 1 tablespoon onion flakes optional
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 20 ounces diced tomatoes with chilis (Rotel)
- 32 ounces beef broth
- salt & pepper to taste
- 8 ounces cream cheese
- ½ cup heavy cream
- Optional Toppings:
- sour cream
- sliced black olives
- sliced jalapeño peppers
- cheddar cheese shredded
Directions
- Brown ground beef in Instant Pot on "sauté" setting.
- Drain excess grease if needed.
- Stir in onion flakes, garlic, chili powder, cumin, diced tomatoes with chili, beef broth, and salt & pepper.
- NOTE: It's not recommended to pressure cook dairy so you may want to add in the cream cheese and heavy cream after pressure cooking.
- Cover Instant Pot and cook on "soup" setting for 5 minutes.
- Release valve and remove lid.
- Add in cream cheese and heavy cream.
- Serve hot with optional toppings.
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