This is one of my favorite meals to make in my instant pot! It’s healthy, easy, gluten-free, and low carb. Without further ado, here’s how to make it:

Ingredients:

•  1 lb ground turkey
•  1 tbsp extra virgin olive oil
•  3 cloves garlic minced
•  1/2 cup white onion diced
•  1 green bell pepper diced
•  1 1/2 cups red salsa (mild, medium, or hot)
•  1 1/2 cups chicken broth 
•  1/2 cup low fat sour cream
•  1 tsp onion powder
•  1 tsp oregano
•  1 tsp cumin
•  1/2 tsp chili powder
•  1/2 tsp paprika
•  avocados and tortilla chips for serving

Steps:

1. Place the ground turkey, oil, garlic, onions, and green bell pepper in a pressure cooker and set to saute. Break up the meat with a wooden spatula as it cooks.
2. Once the meat is lightly browned and veggies are soft, add the remaining ingredients to the pot, cover, and set to pressure cook for 30 minutes. Set the valve to sealing.
3. Manually release the pressure and remove the cover. Serve with chopped avocado!
4. Store the taco soup in the refrigerator for 7 days or in the freezer for up to 60 days.

• Note: Frozen corn, black beans, quinoa, brown rice or cauliflower rice would be great additions for more vegetables and healthy carbs.

I swear this soup is amazing for how easy it is! If you try it out, let me know in the comments below!

_{Recipe courtesy of: Skinny Fitalicious}