I am obsessed with my instant pot, and the more I use it, the more I love it! I have to admit, I was a bit skeptical, in the beginning.  It just didn’t seem right, that chicken could cook in 15 minutes, and be both tender and juicy.  Not to mention, salmon in 2 minutes, rice in 6, and bone broth in a blink, but this “must have” latest kitchen trend, really makes life easier! I can’t imagine wasting the majority of my Sunday, meal prepping pre-instant pot days, not to mention the amount of clean up that would be involved, and you’d have to stay home, until everything was done.  The other night, I tossed chicken in the pot, and went to workout, knowing that once the chicken pressurized, and cooked, the instant pot would keep it warm (similar to a slow cooker) until I got home.. And when I did get home, I had only one pot to clean, and that one pot is the non-stick type, that always comes clean.  You can pick up an instant pot for about $100.00 on Amazon.  There’s the “instant pot” and then there is the brand I use, the “pressure cooker XL.”

At the time, I opted for the XL because it offered an 8 quart pot, and I assumed I’d be using it for bone broths, and soups, but now the instant pot brand, offers larger sizes as well.  Both work wonderfully, but if you’re going to follow recipes more than create them, you may want to choose the more popular, “instant pot.”

Now lets talk about this delicious soup because I am having a lot of fun, exploring this crazy little thing called Keto.  Initially, I was not interested in Keto because I had heard so much bad press, surrounding this diet, but after picking up “The Keto Reset Diet” by Mark Sisson, I soon realized that Keto could be the answer to my prayers.  I had no idea how badly sugar (carbs) impacted us, and turned our bodies into a breeding ground for cancer.  I also didn’t realize how addictive sugar is, and you almost have to treat your consumption, as if it were an addiction, to manage it.  How many times have you eaten something you were craving, instead of eating because you were hungry?? I’ll talk about this in more detail, in a future blog that speaks to the benefits of adapting to a keto lifestyle. I have only just begun my journey, but I have experience with low carb living in the past, and can attest to the rapid weight loss, it produces, and it really does eliminate your hunger.

So back to the exciting part for me, which is having the opportunity to experiement with new recipes, using new ingredients that are sometimes taboo in the paleo world (i.e. cheese – unless it comes from a goat, sheep, or any other animal, but not a cow, and has a low lactose level (i.e. a hard cheese), and I love how Keto doesn’t drill down so deep, but instead, if you’re cheese, we accept you, and we don’t care where you came from.. the end!

This recipe didn’t take much time at all.  After the instant pot pressurized, it took 10 minutes to cook.  It requires very little prep work, and it really does taste like a cheesey-burger! If you’d like to make a paleo version.. simply omit the cheese!

Spicy Jalapeno Cheeseburger Instant Pot Soup

makes 8 cups


  • 3 strips of bacon, chopped (optional)
  • 1 pound ground beef (80% or better)
  • 1/2 cup onions, diced
  • 1 cup diced tomatoes, with liquid
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 1/2 yellow bell pepper
  • 1/2 jalapeno pepper, deseeded and minced
  • 4 cups beef broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 2/3 cups coconut milk
  • shredded cheese, for topping (1 ounce per serving)


  • Cook the bacon in a cast iron skillet.  Once desired crispiness is reached, place on a plate, lined with a paper towel.
  • Add the onions to the bacon fat, and saute, until slightly translucent.  Then add the ground beef, and cook until completely brown.  Transfer the onions and ground beef, to the instant pot.
  • Add the diced tomatoes, bell peppers, jalapeno, beef broth, sea salt, granulated garlic, black pepper, and tomato paste.  Stir until well combined.
  • Set the instant pot using the soup setting or for 10 minutes.  Be sure to close the valve, and lock the top.
  • Once the soup is done, release the valve, and unlock the top.  Stir in the coconut milk, and top each serving with cheese, and a tablespoon of crumbled bacon.

calories: 255, carbs: 5.9, fat: 18.3, protein: 16.9

*macros reflect one cup of soup, topped with 1 ounce of cheese, and a tablespoon of crumbled bacon.


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