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Instant Pot Beef Enchilada Soup

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Happy October!  Fall is in full swing, at least that is what I hear.  This Instant Pot Beef enchilada Soup is the perfect Fall dish…even though it is 86 and humid here I am pretending it is fall outside my window.

Instant Pot Time

If you know me you know I am a big fan of my Instant Pot.  You can cook just about anything in there from breakfast, like this Oatmeal, to amazing pasta dishes like this Chicken Alfredo dish to Cheesecake.  I have to tell you though this soup is one of my most favorite dishes I have made in my Instant Pot.

This soup was ready in under a hour but tastes like it simmered all day…and it is AMAZING!

All in One Pot

To start with I browned the seasoned meat and then added in the onions, peppers, garlic and green chilies.  Just like if you were using a stock pot on the stove you are building flavor upon flavor upon more flavor.  Once the onions begin to soften I added in the enchilada sauce and beef stock and let it go.

Once it is done the meat will be super tender and all the flavors will be coming together to create a delicious soup.  I added in some cream cheese and shredded cheese to make it creamy and also  little thicker.  If you want to leave the cheese out could, just know the soup will be more of a broth than a thick stew.

In less than a hour you have created a delicious soup all in your Instant Pot.

Chicken works too

If you are not a fan of beef you could use chicken.  Follow the directions just adjust cooking time to 25 minutes instead of 35 minutes.  You could also use a green enchilada sauce with the chicken, but the red is delicious as well.

Pork would also work, cook for 30 minutes.

KETO/Low Carb Friendly 

This soup is perfect for anyone and everyone, but for those following KETO/Low Carb this soup is only 6 net carbs per serving.  It is rich, creamy and very filling making it a perfect dish for dinner.  

My dad who is not on low carb also LOVED it… it really is a treat for everyone.

Dinner Time

8 servings

Instant Pot Beef Enchilada Soup

Instant Pot Beef Enchilada Sauce is the perfect fall dinner....it is loaded with tons of flavor but low in carbs and cooks up in less than a hour.

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

  • 1 lb beef stew meat, trimmed
  • 2-3 tablespoons all purpose seasoning
  • 1 tablespoon chili powder
  • 1-2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 2 bell peppers, chopped (I used red & yellow)
  • 3 garlic cloves, minced
  • 1 small can green chilis, chopped
  • 1 1/2 cups Homemade Enchilada Sauce or a 15 oz can of red enchilada sauce
  • 1 cup beef stock or broth
  • 3-4 ounces cream cheese
  • 1/2 - 3/4 cup shredded mexican blend cheese, or your favorite shredded cheese
  • Toppings
  • Fresh cilantro, chopped
  • Sour Cream
  • Lime juice
  • Additional cheese
  • Tortilla chips

Directions

  • Trim meat of any excess fat
  • Season with all purpose seasoning and chili powder, making sure to coat evenly
  • Pour olive oil into insert of Instant Pot (IP)
  • Set IP to sauté and let heat up for about 1-2 minutes
  • Add in meat and sear on all sides, about 3-4 minutes per side
  • Once meat is browned add in onion, bell pepper and garlic
  • Cook for an additional 5-6 minutes or until onions begin to soften
  • Stir in Homemade Enchilada Sauce and beef stock
  • Turn IP off and lock lid into place
  • Set IP to Press Cooking setting and the timer to 35 minutes
  • Let pressure naturally release for 5 minutes and then quick release
  • Shred any large chinks of meat as necessary
  • Return setting to sauté
  • Stir in cream cheese and shredded cheese until cheese is melted
  • Serve immediately with any toppings you prefer
  • ENJOY!

Notes

*Each serving has 6 net carbs (does not include any toppings) according to the Carb Manager App

**For a slow cooker version, brown meat and then add everything, except cream cheese and shredded cheese, and cook on low for 6-8 hours or high for 4-6 hours, or until meat is tender.

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