This Instant Pot low carb pizza soup is packed with veggies and tastes just like a pizza.
Brown the meats in a skillet or in the electric pressure cooker using the saute function. Drain well.
In the electric pressure cooker, add the meats, mushrooms, garlic, zucchini, red bell pepper, seasoning, and beef broth. Stir together until blended.
Add the diced tomatoes and tomato paste. Do not stir.
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.
Into the soup, stir the cream cheese until melted. Add the kale and heavy cream. Stir to blend and allow the kale to wilt.
Serve topped with mozzarella cheese, sliced pepperoni, and their favorite pizza toppings.
Calories: 350 per serving
Net Carbs: 6 g