Instant Pot Shredded Beef Taco Soup (with Crockpot variation)
This Instant Pot shredded beef taco soup is a go to for our family after cooking a Sunday roast. We always have leftovers and I love it because I then have meat ready for weeknight dinners.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American
Keyword: beef taco soup, instant pot gluten free shredded beef taco soup, instant pot shredded beef taco soup
Servings: 8 servings
Calories: 279kcal
Author: Chandice Probst
- 2-3 C leftover shredded top round roast
- 2 C corn
- 3 cans red beans drained
- 1 can diced tomatoes drained
- 1 can green chilies only if you like spicy
- 2 C gluten free beef broth made from Kitchen Accomplice beef concentrate
- 1 T chili powder
- 1 T cumin
- 1 tsp. salt
- 1 tsp. garlic salt
- 2 T dried onion
- 1 tsp. paprika
Combine all ingredients in the Instant Pot or crockpot
Cook on manual or slow cook in the Instant Pot for 15 minutes then quick release (if using your crockpot, cook on low 2 hours)
Serve with fresh cilantro, gluten free tortilla chips, raw cheese and organic sour cream
Calories: 279kcal | Carbohydrates: 26g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 1075mg | Potassium: 783mg | Fiber: 7g | Sugar: 6g | Vitamin A: 745IU | Vitamin C: 9.7mg | Calcium: 58mg | Iron: 3.4mg