This easy recipe for gluten free instant pot taco soup made with beef is healthy and delicious. There are no beans in this recipe so it is Paleo and low carb. This is the best recipe to use hamburger and make a quick meal.
1 pound Ground Beef, thawed & crumbled
1 large Onion, chopped
2 Tbsp Minced Garlic
1 – 6 ounce can Tomato Paste
2 – 14.5 ounce cans Diced Tomatoes
1 quart Chicken or Beef Stock
1 Tbsp Sea Salt
1 tsp Ground Black Pepper
1 Tbsp Chili Powder
1 tsp Ground Cumin
2 tsp Ground Oregano
1 tsp Ground Coriander
2 tsp Smoked Paprika
1 tsp Crushed Red Pepper (omit if you don’t like spicy food)
2 Tbsp Lime Juice
1 cup fresh Cilantro Leaves, chopped
2 cups fresh Spinach, chopped
In the pot of your Instant Pot add the onions, garlic, tomato paste, diced tomatoes, crumbled ground beef and chicken stock.
On top of those ingredients add your spices (salt, pepper, chili powder, cumin, oregano, coriander, paprika and crushed red pepper if you are including it). Add the lime juice.
Stir the ingredients together to mix the spices in.
On manual pressure cook for 18 minutes.
Let the steam automatically slow release. When you can open the pot add the chopped spinach and cilantro. Stir until wilted and mixed in.
Serve the soup hot with sour cream and avocado slices.
- Category: Soup
- Method: Instant Pot
- Cuisine: Gluten Free, Low Carb
Keywords: soup, taco soup, gluten free, recipe, easy, beef, healthy, low carb, Instapot, best, no beans, hamburger, simple, quick, paleo