Creamy Taco Soup

Cooking time: 20 minutes
Preparation time: 10 minutes
Preparation Time: 30 minutes
Servings: 5 to 6



1 ½ tbsp. of ghee or coconut oil

1 large yellow onion diced

4 bell peppers diced

2 lb. of grass-fed ground beef

2 to 3 tbsp. of chili powder depending on how spicy you want it

2 tbsp. of cumin

2 tsp. of sea salt

2 tsp. of black pepper

1 tsp. of paprika

1 tsp. of cinnamon

½ tsp. of garlic powder

½ tsp. of onion powder

1/8 - ¼ tsp. of cayenne pepper depending on how spicy you want it

28 oz. of diced tomatoes

24 oz. bone broth- Find Here!

5 oz. culinary coconut milk

8 oz. diced green chiles


green onions





Switch your Instant Pot to Sauté mode and melt the ghee in your Instant Pot.

Add the onions and bell peppers and Sauté until soft and tender. This will take 5 to 7 minutes.

Add the grassfed ground beef and stir until is cooked through and no longer pink.

Drain the beef through a colander and re-add it to the Instant Pot. Add all of the spices and give everything a good stir.

Add diced tomatoes, broth, coconut milk and green chiles and stir until well combined.

Secure the Lid and make sure the vent is closed. Press the Soup button and press the "-" button to change the cooking time to 25 minutes.

When the time is up, do a quick pressure release. Remove the Lid and add any or all of the toppings listed.

Serve and enjoy.

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