Instant Pot Low-Carb Taco Soup

Ingredients

• 2 lbs. ground beef
• 1 T olive oil
• Salt and fresh-ground black pepper to taste
• 1 small onion, chopped small
• 1 red bell pepper, chopped small
• 1 Poblano pepper, chopped small
• 1 T minced garlic
• 2 T ground cumin
• 1 T Ground Ancho Chile Pepper
• 1 T Chili Powder
• 3 14 oz. cans beef broth
• 2 14.5 oz cans petite diced tomatoes
• 1 T Green Tabasco Sauce or other hot sauce, to add at the end
• 2 T fresh-squeezed or fresh-frozen lime juice, to add at the end

Directions

1. Choose SAUTE on the Instant Pot, pour in the olive oil, and after 1-2 minutes add the ground beef. Cook until the beef is browned all the way through, using a turner to break it up as it cooks, and season with salt and fresh-ground black pepper to your taste.
2. While the meat is cooking, dice the onion small, then do the same with the red bell pepper and Poblano pepper.
3. Once the beef is browned, add the minced garlic, followed by the ground cumin, the Ground Ancho Chile Pepper, and the Chili Powder. Stir everything into the meat and cook for 1-2 minutes, then tip in the onion, red bell pepper, and Poblano pepper and cook for another 2-3 minutes.
4. Pour in the beef broth, or homemade beef stock, and add the petite diced tomatoes along with their juice. Stir to combine.
5. Fasten the lid on the Instant Pot, choose MANUAL, set it for HIGH pressure, and set the cook time to 10 minutes.
6. After the 10 minutes are finished, allow the pressure to come down on its own for about 20 minutes. Then use the quick-release method to vent any remaining pressure.
7. Take a look at the soup. If it seems like there is more liquid than you want, switch to SAUTE and simmer for a few minutes to reduce it.
8. Stir in Green Tabasco Sauce and fresh-squeezed or fresh-frozen lime juice, adjusting both to taste.
9. Serve the soup hot. If desired, set out diced avocado, grated Mexican Blend Cheese for sprinkling, sour cream, lime pieces, and extra Green Tabasco Sauce for adding at the table.