Instant Pot Ground Beef Taco and Cabbage Soup | Low-Carb, Keto-Friendly

This is a riff on one of my earlier ground beef and cabbage soup recipes. Just by changing up seasonings and a few ingredients, it delivers a tasty Mexican-inspired soup.

I’m not selling Cholula products, but there was a great BOGO deal on all of their items at my local grocery store so I stocked up. I’ve been working my way through them the past couple months. I’ve always loved their original hot sauce and now I’m impressed with everything else I’ve tried. Feel free to use any other brands you prefer or whatever you can find on sale. Specifically in the video:
• Cholula Smoky Chipotle Taco Seasoning (Medium spice, 1 oz packet)
• Cholula Salsa Verde (Mild, 12 oz jar)
• Cholula Original Hot Sauce

I also used a 10oz can of Ro-tel Fire-Roasted Diced Tomatoes & Green Chilies. Rotel also makes a wide variety of these tomatoes that I like including Mexican-style (with lime and cilantro), HOT (with habaneros), and Hatch (with hatch chilies). I just picked up a couple cans of their new XTRA HOT (with ghost peppers) that I am looking forward to trying – for me, not for Steve!

NOTES:
• Salt: Wait until after cooking to add salt. Depending on the taco seasoning, broth, and salsas you use, you may find that you don’t need to add any. You can always add more, but you can’t take away if there’s already too much. I added about 1 teaspoon of salt in the video.
• Spice: I used mild ingredients in the video to keep the heat tame for Steve. But feel free to use spicier taco mix, salsa, or canned tomatoes if you like. You could also add some chopped fresh chilies at the same time as the garlic for even more flavor.
• Keto/Low-Carb: This soup is very keto friendly so long as you avoid tortilla chips from the toppings bar.

**This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!**

Instant Pot Duo Mini (3 Quart): https://amzn.to/2SxJo5d
Instant Pot Duo 6qt: https://amzn.to/43bDS9Q

Today’s Ingredients:
2 TB extra virgin olive oil
1 lb ground beef
1 medium onion, chopped
1 oz packet taco seasoning of your choice (or 3 TB homemade)
6 cloves garlic, minced
1 TB Mexican oregano
4 cups chicken broth (Better-than-Bouillon and water in the video)
2 lbs cabbage, 1” pieces (weight was 2½ lbs before trimming/coring)
12 oz salsa verde of your choice (any flavor and heat level)
10 oz canned diced tomatoes of your choice (any flavor and heat level)
½ cup chopped fresh cilantro
salt & pepper, to taste

Optional Topping Suggestions:
• pico de gallo
• sour cream
• jalapeños
• cheese
• hot sauce
• lime juice
• tortilla chips (unless you’re going low-carb)

Instructions:
1. Preheat the Instant Pot on the highest sauté setting and add the oil when the display reads “HOT.” Add the ground beef and onions and cook, stirring occasionally, until fully browned.
2. Add taco seasoning, garlic, and oregano and cook, stirring continuously, for just another minute.
3. Add one cup of chicken broth to deglaze. Make sure to scrape up any stuck-on browned bits to avoid a “BURN” warning later.
4. Add the cabbage and stir to evenly distribute the ingredients.
5. Layer the salsa verde and diced tomatoes over the top, using some broth to swish out the jar and can. Then pour any remaining broth into the pot. Spread the sauces around the top without stirring up the bottom layers.
6. Lock and seal the lid and cook for 5 minutes on high, followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the lid.
7. Stir and taste for seasoning. Add salt and pepper if needed [I added 1 teaspoon salt].
8. Stir in cilantro.
9. Serve with optional toppings and ENJOY!