Turn the Instant Pot to Sauté. When the indicator reads hot, add the ground beef, onions, and garlic. Break up the meat as much as possible. When the meat is no longer in a big clump, add the taco seasoning and salt, and cook for about 1 minute.
Add ¼ cup of water and thoroughly deglaze the Instant pot liner.
Add undrained tomatoes and remaining cup of water.
Secure the lid on the pot. Set the Instant Pot at High pressure for 5 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.
Open the pot and stir in the whipping cream and cheese. Add more water if needed.
Divide into four bowls, and top with sliced avocado and green onions, if using, right before serving.
Slow Cooker Instructions
If you'd like to make this easy taco soup in your slow cooker, simply brown the meat, add the browned meat and all ingredients but the cheese and heavy whipping cream to the crockpot and cook for 3 hours on high. Then mix in the whipping cream and shredded cheese, top with sliced avocado and green onions (if using), and serve. Easy peasy.
Variations
Use ground chicken or ground turkey
Use chicken thighs rather than ground beef. Cook for 10 minutes under pressure. Remove chicken and shred, and then proceed as written from step 5.
Substitute Rotel for diced tomatoes
Use 4 oz of diced cream cheese rather than whipping cream
Add chopped peppers, celery, and/or carrots along with the onions and meat.
Use pepperjack cheese, or really any other easily melted cheese rather than cheddar
NOTE: If you aren’t watching carbs, you can make the following changes:
Add the canned beans and corn to the pot along with the tomatoes and proceed as directed.
Replace whipping cream with fat-free evaporated milk.
Add ¼ cup arborio rice along with the tomatoes. Add 1.5 cups of water with the tomatoes and cook for 6 minutes High Pressure, 10 mins NPR.
There’s no reason you can’t add rice, beans, corn, AND additional vegetables to stretch that meat a little more.