Instant Pot Low Carb Pizza Soup
This Instant Pot low carb pizza soup is packed with veggies and tastes just like a pizza.
Ingredients
- 16 ounces Italian Sausage casings removed
- 1 pound Ground Beef lean
- 8 ounces Baby Bella Mushrooms diced
- 2 Garlic cloves minced
- 1 Zucchini cut through the length and then in 1-inch slices
- 1/2 Red Bell Pepper seeded and diced
- 1 tbsp Italian Seasoning
- 32 ounces Beef Broth
- 15 ounces Diced Tomatoes In Juice 1 can
- 6 ounces Tomato Paste 1 can
- 3 cups Kale coarsley chopped
- 4 ounces Cream Cheese 1/2 package, softened to room temperature
- 1/4 cup Heavy Cream
Instructions
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Brown the meats in a skillet or in the electric pressure cooker using the saute function. Drain well.
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In the electric pressure cooker, add the meats, mushrooms, garlic, zucchini, red bell pepper, seasoning, and beef broth. Stir together until blended.
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Add the diced tomatoes and tomato paste. Do not stir.
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Place the lid on the electric pressure cooker and set the valve to sealing. Cook on the “pressure cook” or “manual” setting for 15 minutes. Turn the valve for a quick release.
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Into the soup, stir the cream cheese until melted. Add the kale and heavy cream. Stir to blend and allow the kale to wilt.
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Serve topped with mozzarella cheese, sliced pepperoni, and their favorite pizza toppings.
Recipe Notes
Calories: 350 per serving
Net Carbs: 6 g