Hey there, friends!
Are you in the mood for something hearty and full of flavor? I’m so excited to share a fantastic recipe with you today!
It’s my keto Instant Pot taco soup!
This dish is packed with bold flavors, and it’s super easy to whip up.
Perfect for busy weeknights or a cozy weekend meal.
Grab your Instant Pot, and let’s dive into this deliciousness!
Ingredient Substitutions
For a vegetarian version, replace chicken breasts with firm tofu or a mix of beans such as black and pinto. Adjust cooking time as these alternatives require less time to cook. Use vegetable broth instead of chicken broth to maintain the soup’s flavor profile. For a dairy-free option, substitute cream cheese with coconut cream or cashew cream. Blend soaked cashews with water until smooth for a creamy texture similar to cream cheese. To reduce carbs further, replace the diced tomatoes with green chilis with fresh diced tomatoes and additional green chilis. This substitution allows better control over carb content while maintaining the intended flavor. For those avoiding packaged mixes, create a homemade ranch seasoning blend using dried herbs and spices like dill, parsley, onion powder, and garlic powder.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 95-105 g
- Fat: 80-90 g
- Carbohydrates: 20-30 g
Ingredients
For the base:
- 1/4 cup chicken broth
- 2 tbsp olive oil (I use Bertolli extra virgin olive oil)
- 1/2 green bell pepper
- 1/2 small onion (finely diced)
- 3 garlic cloves (freshly minced for best flavor)
For the soup:
- 1.5 lb chicken breasts (boneless, skinless)
- 1 tsp ground cumin
- 4.75 cups chicken broth
- 1 tsp dried oregano
- 1 packet dry ranch dressing mix
- salt
- 2 tsp chili powder
- pepper
- 10 oz can diced tomatoes with green chilis
For the finish:
- 4 oz cream cheese (softened to room temperature)
- 2 tbsp butter (I like Kerrygold unsalted butter for this)
Step 1: Sauté the Vegetables
Begin by turning on your Instant Pot using the sauté function and allow it to heat up.
Once hot, add 2 tablespoons of olive oil.
Next, add the chopped green peppers, onion, and minced garlic to the pot.
Sauté these ingredients for approximately 4 minutes, or until the onions and green peppers have softened.
Step 2: Deglaze the Pot
Poor about 1/4 cup of chicken broth into the Instant Pot.
Use a wooden spoon to gently scrape any brown bits from the bottom of the pot.
This deglazing process is key to enhancing the flavors and ensuring nothing sticks or burns during pressure cooking.
Step 3: Add Main Ingredients
Add the chicken and all other ingredients to the Instant Pot, leaving out the ranch seasoning and cream cheese for now.
Secure the lid on the Instant Pot, ensuring it’s properly sealed to prepare for pressure cooking.
Step 4: Pressure Cook
Set your Instant Pot to high pressure for 14 minutes.
Allow the pot to come to pressure and start the cooking process.
Once the cooking time is complete, let the pressure naturally release for 5 minutes.
Step 5: Release Pressure and Shred Chicken
After the 5-minute natural pressure release, perform a quick release by carefully turning the pressure valve to let out the steam.
Using a kitchen towel to cover the valve can help avoid any steam spray.
Once all the steam is released and the pin has dropped, you can safely remove the lid.
Carefully take out the chicken breasts and place them on a cutting board or plate.
Use two forks to shred the chicken, then return the shredded chicken to the Instant Pot.
