Using the sauté function on your Instant Pot, brown the lean ground beef along with the diced onion and minced garlic until the beef is fully cooked and the onions are softened.

Add Broth and Seasoning: Add the beef broth, taco seasoning, and Rotel tomatoes to the pot. Stir to combine.

Set the Instant Pot to the slow cooker function and let the mixture cook for about 30 minutes.

Add Cream and Cheeses: After 30 minutes, add the heavy cream, white American cheese slices, shredded Mexican cheese blend, and cream cheese to the pot. Stir well to combine.

Continue cooking on the slow cooker function for another 1.5 hours, stirring occasionally to ensure the cheeses melt evenly and incorporate into the soup.

To serve, ladle the creamy taco soup over a bed of corn chips.

Top with your favorite taco toppings such as Pico de Gallo, additional shredded cheese, cilantro, sour cream, black olives, and green onions.

Enjoy this flavorful and indulgent Cream of Taco Soup, perfect for a cozy meal with all your favorite taco flavors!

This creamy taco soup is a rich and comforting dish that combines the flavors of a taco with the comforting warmth of a soup. Serve it with a variety of toppings to suit your taste.

In an Instant Pot, brown the lean ground beef with diced onion and minced garlic using the simmer function.

Once the beef is browned, add the beef broth, taco seasoning, and Rotel tomatoes to the pot.

Let the mixture cook together for about 30 minutes on the slow cooker function.

After 30 minutes, add a quarter cup of heavy cream, white American cheese slices, shredded Mexican cheese blend, and cream cheese to the pot.

Serve the creamy taco soup over corn chips and top with your favorite taco toppings, such as Pico de Gallo, shredded cheese, cilantro, sour cream, black olives, and green onions.

Enjoy this flavorful and indulgent Cream of Taco Soup with all the delicious taco toppings!

1st rule of soup: keep all the flavors in ONE POT. 2. do not use water. Use only broth or beer.

1 lb LEAN ground beef. Don’t use the fatty stuff.

Brown together on simmer function of instant pot.

Because you used LEAN beef, you don’t have to drain it. Add

1 can of rotel.

Let that cook together for about half hour on slow cooker function then add a good slug of heavy cream (about a quarter of a cup), about 6 slices of white American cheese, and a healthy handful of shredded Mexican cheese blend, half a block of cream cheese and cook on slow cooker function for 1.5 hours, stirring a couple of times because cheese. Serve over corn chips.

With taco toppings (Pico, more shredded cheese, cilantro, sour cream, black olives, green onions, whatever) of your choice.