Instant Pot Low-Carb Taco Soup is a simple 5 ingredient taco soup that is done in under 30 minutes and is one of our favorite keto soup recipes.
Set the Instant Pot to saute and add the ground meat. Break apart and brown.
When the meat is almost fully cooked, add the taco seasoning and stir to completely coat the meat.
Add the Rotel, Better than Bouillon, and water to the meat. Cancel the saute mode and switch to soup and stew. Place the lid on the Instant Pot and set to 10 minutes.
When pressure cooking is complete, let NR for 5-10 minutes and then quick release to remove the lid.
With the Pot still on warm add the softened cream cheese cut into cubes to the taco soup. Stir with a whisk until completely melted.
Serve with sour cream, shredded cheese, and green onions as garnish.