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
Servings: 4 servings
Calories: 244kcal
Equipment
- Instant Pot
Ingredients
- 1 lb ground turkey 97% lean or ground chicken
- 1 tablespoon 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 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Avocados for serving optional
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.
Video
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.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 12g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 419mg | Potassium: 765mg | Fiber: 2g | Sugar: 4g | Vitamin A: 554IU | Vitamin C: 42mg | Calcium: 106mg | Iron: 3mg