Instant Pot Taco Soup made lighter with healthy, real food ingredients. Sour creams makes this easy soup recipe creamy and it’s ready in just 30-minutes in a pressure cooker. Low Carb + Gluten Free + Low Calorie
Are you ready for homemade soup that takes minimal effort and is ready in 30-minutes with only one pot to clean? Your dinner dreams just came true!
December’s been the month of colds here and I seem to be the one who has suffered the most. Probably because I’m in the gym most days. So many nasty germs in the gym!
Anyway, we got burnt out on the traditional chicken soup for colds so I {literally} threw together this magical Mexican inspired taco soup one night and holly deliciousness! It has a mildly spicy flavor from using salsa as the base but the taste is everything you dream of in a taco soup.
Low Carb Instant Pot Taco Soup
Bonus! This easy soup recipe is healthy and gluten free too. Veggie and flavor packed so yes, you CAN eat healthy and enjoy delicious, yummy flavors. No boring food is my philosophy when it comes to my personal nutrition and my weight loss clients.
The best part is this recipe is made quickly and effortlessly in an Instant Pot. That means only one pot to clean which is huge in my book. If you don’t have a pressure cooker, there’s instructions on adapting this for a slow cooker or the stovetop below. Keep reading!
What makes this taco soup healthier
Less oil, leaner ground meat and tons of veggies is the answer! Veggies and protein should be always be the main focal ingredients of any meal. From there, you can always add complex carbs and starchy vegetables to add calories and fiber. It’s easier to start with less and add more later.
In our house, there’s many picky eaters. So, if I want more fiber as an example, I’ll add the beans while reheating the soup instead of adding it to the original recipe. That way everyone is happy and we’re not making multiple meals for dinner.
Ingredients
- Instant Pot
- Ground Turkey
- Onion, Garlic
- Green Bell Pepper
- Olive Oil
- Salsa
- Broth
- Sour Cream
- Cumin, Oregano, Paprika, Chili Powder, Onion Powder
How to make healthy taco soup in a slow cooker
No pressure cooker? No problem! Brown the meat in a skillet with the oil, onions, garlic and bell pepper. Once browned, transfer to a slow cooker with the remaining ingredients. Stir, cover and set to cook on high 4 hours or low 8 hours. Serve after it’s done cooking!
How to make taco soup on the stovetop
Taco soup can be easily adapted to the stovetop too! Simply, brown the meat, onions, garlic and bell pepper in a pot on medium heat with the oil. Once browned, add the remaining ingredients and bring to a strong simmer. Let it simmer at that temperature 5-7 minutes then reduce to a low heat, cover and let it simmer another 20 minutes before serving.
What healthy carbs can be added to taco soup
Frozen corn, black beans, pinto beans, brown rice, quinoa or cauliflower rice would make delicious and healthy additions to your taco soup. Not only are they healthy carbs, the high fiber carbs like beans and rice are particularly ideal for weight loss.
Most people eliminate these, when really they need to be adding them. If you’re opting to add healthy carbs to your soup, I recommend choosing one from the list and adding it to your Instant Pot prior to pressure cooking.
More soup recipes to try
Instant Pot Turmeric Chicken Rice Soup
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Instant Pot Taco Soup
Instant Pot Taco Soup made lighter with healthy, real food ingredients. Sour creams makes this easy soup recipe creamy and it's ready in just 30-minutes in a pressure cooker. Low Carb + Gluten Free + Low Calorie
Ingredients
- 1 lb ground turkey 97% lean or ground chicken
- 1 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1/2 cup white onion diced
- 1 green bell pepper diced
- 1 1/2 cups red salsa
- 1 1/2 cups chicken broth no sodium added
- 1/2 cup low fat sour cream
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- optional: avocados for serving
Instructions
Place the ground turkey, oil, garlic, onions and green bell pepper in a pressure cooker and set to saute. Break up the meat with a wooden spatula as it cooks.
Once the meat is lightly browned and veggies are soft, add the remaining ingredients to the pot, cover and set to pressure cook 30 minutes. Set the valve to sealing.
Manually release the pressure and remove the cover. Serve with chopped avocado!
Store the taco soup in the refrigerator 7 days or in the freezer up to 60 days.
Recipe Notes
- Frozen corn, black beans, quinoa, brown rice or cauliflower rice would be great additions for more vegetables and healthy carbs.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Recipe Video
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What I Used For The Recipe
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