Instant Pot Taco Soup – FBD
This Instant Pot Taco Soup is a low-carb version of taco soup that can also be made on the stove if you prefer that method. And this is a taco soup recipe the whole family is going to love, with only 4 net carbs and 34 grams of protein!
PIN Instant Pot Taco Soup to try it later!
When the weather is really cold, soup made in the Instant Pot always seems like a great idea for a quick dinner, and for this week’s Friday Favorites pick I’m reminding you about this delicious (and low-carb) Instant Pot Taco Soup. This has been a huge hit on the website, and I’ve made it quite a few times myself. And there are stovetop directions as well for anyone who doesn’t have an Instant Pot!
I adapted this taco soup recipe from this popular soup recipe on the blog, and if you haven’t joined The Church of Instant Pot yet you can easily make this taco soup on the stove; just use these ingredients but consult that recipe for the timing for stovetop cooking.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
How did I make Instant Pot Taco Soup low in carbs?
I used a chopped Poblano chile pepper and a chopped red bell pepper to replace the beans so this tasty taco soup would be low in carbs.
What are Poblano Chili Peppers?
Poblano chiles are large mild chili peppers that have a delightful flavor. They are sometimes called Pasilla Peppers in U.S. grocery stores. You can make the soup with canned green chiles if you can’t find Poblanos, but they do add so much flavor to the Taco Soup!
What gives Instant Pot Taco Soup the bright red color?
I love the way the Instant Pot intensifies flavors and keeps the colors vivid in the food, and it’s the spicy Ground Ancho Chile Pepper (affiliate link) that gives this Instant Pot Taco Soup that beautiful dark red color. If you don’t have Ancho chile, your soup might be a little lighter in color with regular Chili Powder, but it will still be delicious.
Why my Instant Pot Taco Soup has amazing Mexican flavors:
I’m a firm believer that every soup recipe can be made to taste! But in this soup recipe I’ve added lots of Mexican flavors with Poblano chiles, cumin, ground Ancho chile, and chili powder. And personally I would never skip a few dashes of Green Tabasco Sauce added at the end. I used a generous amount of both ground Ancho chile and regular chili powder (a blend) for a good amount of spicy flavor, but if you’re not that much into spicy foods, just cut that down a bit.
Do you prefer beans in your Instant Pot Taco Soup?
If you can’t imagine Taco Soup without a few beans, check out my this recipe that’s made on the stove. That soup recipe is still quite low in net carbs, and equally delicious!
What size Instant Pot did I use?
I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes
Want more Taco Soup Recipes?
On my Slow Cooker or Pressure Cooker site there’s a great collection of Taco Soup Recipes Your Family Will Love with recipes to make in the slow cooker or the Instant Pot.
How to Make Instant Pot Taco Soup:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe.
