Soup season is the best season. There’s nothing more comforting than a warm bowl of soup at 5pm because after the time change next week, my dinner schedule will be all messed up haha. Once it’s dark out, my brain enters dinnertime mode. When the weather starts getting like this, dark and cold outside, my body craves soup 24/7. Which means I eat oatmeal for breakfast and soup for dinner basically. This healthy taco soup hits the spot for both Eli and me because anything that slightly involves tacos is a win!
I’m always so bummed when the fall time change rolls around because it means shorter evenings. When I was a kid, I’d always tell myself they made the worst time change a little more tolerable because it’s the one where you get an extra hour of sleep. The time change in the spring is always horrible to lose an hour of sleep but then we get more sunshine in the evenings. So now it’s even more important to start making bomb dinners to help combat the sucky weather that’s ahead. That’s my mindset at least haha.
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What Pressure Cooker I Use:
I used this Mealthy Pressure Cooker. I like using the pressure cooker for a lot of my soups because it’s 10x faster than a crockpot and much easier than cooking soup stovetop. You literally throw all the ingredients into the pot, lock the lid on it, and forget about it until the timer goes off.
There are a bunch of other things you can make in a pressure cooker but right now I’ve only experimented with different soups. It has 8 different functions on it so there are a lot of different options of what you can make in it. Let me know below in the comments your favorite pressure cooker/instant pot use!
Paleo Option:
I normally make most of my recipes paleo even though I don’t follow the paleo diet strictly. I tend to eat mostly paleo because my stomach doesn’t tolerate a lot of the foods that aren’t allowed on the diet anyway. For example- grains, legumes, refined sugars. But I believe in everything in moderation and also finding whatever personally makes you healthy and happy 🙂
If you are paleo, there’s an easy way to make this soup compliant with the diet. Instead of the two cans of beans, substitute 2 sweet potatoes. Peel and chop them before adding them to the soup. Add them in in place of the beans in the recipe. An easy way to remove the beans but still get some different texture in the soup.
Why Bone Broth:
I used beef bone broth in this recipe instead of regular broth. The reason I do this is because bone broth has so many more health benefits than regular broth. Reminder these are just based on my own research and that I’m not a doctor.
You guys know I love collagen and that’s what bone broth is packed with! It’s got way more protein than regular broth. The collagen helps with gut health/digestive health. Digestive health is a huge key to happiness in my book. It sounds weird, I know, but nothing puts you in a bad mood like having an upset stomach or not being able to go to the bathroom. And don’t even try to disagree because we both know how it can throw your whole mood off. Having a little bone broth may help your digestive system run smoother.
It also may support healthy joints which I am always super aware of as a runner/ lover of HITT workouts. The collagen helps support healthy joints and bones. These are just a few of the many benefits of it. The extra protein helps fill me up more as well. If you get bone broth, make sure it’s a low sodium, grass fed brand if you can.
Other Soup Recipes:
Shop The Recipe
Healthy Taco Soup
A healthy taco soup made in the Instant Pot with an easy paleo option. Made with real ingredients and a quick, easy dinner.
Ingredients
1 lb ground beef or turkey
4 cups beef or chicken bone broth
1/2 onion
2 bell peppers
1 15 ounce can black beans
1 15 ounce can pinto beans
1 4 ounce can green chiles
1 15 ounce can diced tomatoes
1/2 cup salsa
olive oil
3 tbsp taco seasoning
1 tsp chili powder
Method
- Heat your pressure cooker on the SAUTE setting.
- Dice the onion.
- Add a small amount of olive oil to the pot, then add the onion and your meat. Add 1 tbsp of your taco seasoning. Sauté until the meat is browned, about 5 minutes.
- While the meat and onions cook, dice your peppers and open the rest of the ingredients. You’ll want to drain and rinse your beans.
- Turn the sauté setting off, drain some of the grease out of the pot (optional), put the pot back, then add the rest of your ingredients.
- Lock the lid on the pot, set the pressure cooker setting on high and set the timer for 10 minutes.
- Once the timer ends, let the soup sit for 5 minutes then quick release to let the heat out
- Enjoy!
