Instant Pot Pizza Soup


1 pound Italian Sausage

1 pound of ground beef

8 ounces chopped mushrooms

2 teaspoons garlic

1 cup chopped zucchini

3 cups spinach

1/2 cup bell pepper, chopped

1 tablespoon Italian seasoning

one 15 Oz. can diced tomatoes, undrained

one 6 Oz. can tomato paste

one 32 Oz. container beef broth

4 Oz. softened cream cheese (room temp)

1/4 cup heavy cream

Turn the Instant Pot on sauté mode, spray the bottom of the pan and cook the meat and drain off any grease.

Turn the Instant Pot off and add the mushrooms, garlic, zucchini, spinach, bell pepper, tomatoes, tomato paste and beef broth. Stir and cook for 1 minute on the residual heat.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 15 minutes. It will take about 15 minutes to come to pressure and begin counting down.

Once the cook time is over, let the pressure manually release for 5-10 minutes, then manually release the remaining pressure.

Stir in cream cheese and heavy cream.

Serve with shredded mozzarella or parmesan.

Note: You may think there is not enough liquid before you set the pressure cook cycle. This recipe is loaded with vegetable and they reduce greatly! Serve and Enjoy!
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