Introduction
Imagine savoring a bowl of rich, creamy beef taco soup that comes together in an Instant Pot with minimal effort yet maximum flavor. This recipe blends the heartiness of ground beef with the smoothness of cream cheese and cheddar, creating a comforting dish perfect for any time of the year.
Why You’ll Love This Recipe
This Instant Pot Creamy Beef Taco Soup is a game-changer for weeknight dinners. It’s quick, requiring only a few minutes of pressure cooking, and packed with flavors reminiscent of your favorite tacos. Plus, it’s creamy and satisfying, making it a hit with both kids and adults alike!
Kitchen Equipment You’ll Need
- Instant Pot
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 lb ground beef
- 1 small onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 24 oz beef broth
- 28 oz diced tomatoes (crushed tomatoes are fine too)
- Double recipe of Seeking Good Eats Copycat Taco Seasoning or 2 store-bought taco seasoning packets
- 4 oz salsa
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups cheddar cheese
Instructions
- Saute the ground beef, onion, and bell pepper over medium heat in the Instant Pot until the meat is fully cooked.
- Add the minced garlic cloves, beef broth, diced tomatoes, salsa, and taco seasoning. Secure the lid and set the pot to High pressure for 2 minutes. Allow the pressure to release naturally once the cooking cycle is complete.
- Slowly incorporate the softened cream cheese, heavy cream, and cheddar cheese into the pot, stirring until the cheeses are melted and the soup is well-blended.
- Serve the soup hot and garnish with your favorite taco toppings, such as avocado, cilantro, or sour cream. Enjoy!
Tips for Success
To ensure the best results, make sure the cream cheese is at room temperature before adding it to the soup to prevent lumps. Also, feel free to adjust the seasoning to suit your taste preferences.
Additional Tips or Variations
For a spicier kick, consider adding a chopped jalapeño or a dash of cayenne pepper. Alternatively, you can substitute ground turkey for a lighter option or add black beans for extra protein and texture.
Nutritional Highlights (Per Serving)
This soup is not only delicious but also provides a good source of protein and calcium from the beef and cheese. It’s a hearty meal that will keep you full and satisfied.
Frequently Asked Questions (FAQ)
- Can I make this soup ahead of time? Yes, it stores well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Can I freeze this soup? The creamy nature of the soup might change its texture upon freezing, but if you don’t mind a slight difference, it can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
- What can I use instead of heavy cream? Half-and-half or a mixture of milk and butter can be used as a substitute.
Conclusion
With its rich flavors and creamy texture, this Instant Pot Creamy Beef Taco Soup is a must-try for anyone looking to spice up their meal routine. It’s an easy, comforting dish that’s sure to be a hit at any dinner table. Give it a try and let us know how it turns out for you!