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5
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Instant Pot Mexican Beef Soup
Course
Appetizer, Soup
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
9
Calories
170
kcal
Author
Corrie
Ingredients
1
teaspoon
olive oil
2
pound
grass-fed lean ground beef
20
ounce
canned sugar-free diced tomatoes with green chiles
8
ounce
cream cheese
½
cup
heavy cream
4
cup
homemade beef broth
4
garlic cloves
minced
2
tablespoon
chili powder
2
teaspoon
ground cumin
to taste
Salt and freshly ground black pepper
½
cup
cheddar cheese
shredded
Instructions
Place the oil in the Instant Pot and select “Sauté”. Then add the beef and cook for
about 8-10 minutes. Drain excess grease from pot.
Select “Cancel” and stir in the remaining ingredients except cheddar cheese.
Secure the lid and select “Soup” and just use the default time of 5 minutes.
Select “Cancel” and carefully do a Natural release.
Serve hot with the topping of cheddar cheese.
Nutrition
Calories:
170
kcal
|
Carbohydrates:
3
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
52
mg
|
Sodium:
155
mg
|
Potassium:
99
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1129
IU
|
Vitamin C:
1
mg
|
Calcium:
91
mg
|
Iron:
1
mg