Healthy Soup Recipes

Out of This World Instant Pot Keto Taco Soup (Hearty and Wholesome)

By Evelyn

Tuesday Taco Night was definitely a weekly highlight with my family when I was growing up. I remember when I was younger I would get so excited to help out with making the tacos. They’re definitely some of my fondest memories from my childhood. It’s a good thing that I’m still able to recapture those feelings these days every time I make this out of this world Instant Pot keto taco soup. Not only does this recipe make one unbelievably yummy keto-friendly soup, but it’s also super satisfying as well. It’s my favorite soup to make whenever I’m feeling extra hungry because I know it will hit the spot each and every time.

Try this yummy instant pot keto taco soup! It's so good.

A Nice and Spicy Keto Soup That’s So Easy to Make

As the name of the soup would suggest, you’re going to need to use an Instant Pot to make this recipe. If you don’t already own one, I strongly recommend picking up the same model that I personally use – the Instant Pot Duo 7-in-1 multi-use programmable pressure cooker. It’s incredibly easy to use, super quick to clean, and never fails when it comes to making delicious homemade soups. You can buy one online from this link. To make the soup, you’ll first need to press the ‘SAUTE’ button on the Instant Pot and leave it until the screen reads ‘HOT’.

Instant Pot Keto Taco Soup

You can then add in a bit of olive oil to cook your garlic and onion in. Olive oil is easily my favorite cooking oil to use because of all the heart healthy benefits it provides. There’s a good reason why it’s such a staple of the Mediterranean diet. Studies have proven that not only does olive oil help to reduce your risk of heart disease, but it may even help in the prevention and management of type 2 diabetes as well. (1) You’ll also be getting a ton of health benefits thanks to the use of both garlic and onion. On top of the great flavor they add into your meals, both garlic and onion are considered so good for your health that one study actually claimed that eating each of them is a “matter of life or death”. (2)

Instant Pot Keto Taco Soup

Add in your ground beef next and cook it until it’s no longer pink. Once that’s done, you can add in your mix of veggies, spices, and homemade bone broth. And don’t worry if you’re not quite sure how to make your own bone broth from scratch – you can make a ridiculously tasty bone broth with your Instant Pot by following our recipe.

Instant Pot Keto Taco Soup

There’s also a lot to love about spices used in this soup. Cumin and chili powder each help to give the soup a delicious spicy hot flavor that’s not too overwhelming. At the same time, they both provide quite a few nifty healthy benefits as well. The chili powder is a potent anti-inflammatory spice while the cumin is a great source of antioxidants that has been used to help treat conditions such as cancer and diabetes. (3)

Instant Pot Keto Taco Soup

Instant Pot Keto Taco Soup

Close and seal your Instant Pot before setting it to ‘SEALING’ and then press the ‘PRESSURE COOK’ button. Set the timer for about 15 minutes, then quick-release the pressure, and press the ‘SAUTE’ button once again. Stir in eight ounces of cream cheese and leave the soup to cook for another few minutes. When you’re ready to serve it, I’d recommend garnishing the soup with lime wedges, sour cream, and shredded Cheddar cheese.


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Instant Pot Keto Taco Soup

Out of This World Instant Pot Keto Taco Soup



  • 2 pounds ground lean beef
  • ½ medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium green bell peppers, diced
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 10 oz diced tomatoes with chilis
  • 4 cups homemade beef bone broth
  • 8 oz cream cheese
  • salt and black pepper to taste

For garnish: 

  • shredded Cheddar cheese
  • sour cream
  • lime


  • Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  • Add the olive oil.
  • Add the onion and garlic and cook for 2-3 minutes.
  • Add the ground beef and cook until no longer pink.
  • Add the diced tomatoes, green bell peppers, spices and bone broth.
  • Close and seal the Instant Pot.
  • Turn the venting knob to SEALING and press PRESSURE COOK button.
  • Adjust the timer to 15 minutes.
  • When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Press the SAUTE button and stir in the cream cheese.
  • Cook for 3-4 minutes.
  • Serve warm with sour cream, shredded Cheddar cheese and lime wedges.


  • Serving Size: 1
  • Calories: 346
  • Carbohydrates: 7.7g
  • Fat: 18.1g
  • Sugar: 4.7g
  • Protein: 37.4g
  • Fiber: 1.4g

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