*P.S. This post may contain affiliate links. Read our disclosure policy for more info.

Pizza and pretty much anything that resembles pizza is well-loved in this house. Even our dog loves pizza! However, I don’t eat the pizza dough unless I just want to munch on a bite or two of the crust later. My husband never eats the crust and my boys have begun to follow suit. That means that the crust generally goes to our pizza loving dog, Buddy.

(Buddy the pizza loving dog)

Whether I order a pizza or I make a homemade pizza in my kitchen, I eat the toppings and leave the dough. But a slice of pizza isn’t really the same without devouring the entire slice. So I wanted to try to find something I could make that gave me the pizza flavor but without as many carbs. That’s how I came up with Instant Pot Pizza Soup!

This soup is amazing! It might sound weird, but it tastes like you’re eating a drinkable pizza. Okay, forget I said that. Just know that it tastes like pizza without all the carbs. This recipe is packed full of flavor and protein. I believe it will quickly become a family favorite! Who knows? It might even turn into a substitute for family pizza night!

 

Instant Pot Pizza Soup

 

Ingredients for Instant Pot Pizza Soup

Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerInstant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerGenuine Instant Pot Sealing Ring Clear, 5 or 6 QuartGenuine Instant Pot Sealing Ring Clear, 5 or 6 QuartGenuine Instant Pot Silicone Lid 5 and 6 QuartGenuine Instant Pot Silicone Lid 5 and 6 Quart

 

Instructions

  1. Turn the Instant Pot on the “Sauté” mode and add the ground sausage. Let it brown for a 2 to 3 minutes.    
  2. Add the minced garlic, diced onion and about ¾ of the diced green pepper (reserve ¼ of the diced bell pepper for garnish). Sauté for 4 to 5 minutes, or until the vegetables are slightly softened.                                         
  3. Add the marinara sauce, dried oregano, basil, thyme, rosemary and ½ of the mini pepperoni (reserve the rest for garnish). Mix well and let it cook for couple of minutes.                            
  4. Add the chicken stock.                    
  5. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.                                   
  6. Select the “Pressure Cook” mode and adjust the time, with the “- / +” to 5 minutes. 
  7. When Instant Pot beeps, let the pressure release the naturally for 10 minutes and then using the spoon that came with the instant pot,  turn the pressure valve to “Venting” position to do the quick release.                                       
  8. Add the cream cheese and ½ of the sliced olives (reserve the rest for garnish).    
  9. Whisk it well, till the cream cheese gets incorporated in the soup. The cream cheese will also thicken the soup and give it a creamy consistency.         
  10. Check for seasoning and adjust the salt and pepper accordingly.
  11. Divide the hot soup into 4 serving bowl.           
  12. Top each bowl with 2 tablespoons of shredded mozzarella, reserved green peppers, mini pepperoni and sliced olives. Serve hot.                       

Notes

  1. Instead of dried oregano, basil, thyme and rosemary, you can use 2 teaspoons of Italian seasonings.

Don’t Forget to Print the Recipe For Later! 

Instant Pot Pizza Soup


Ingredients

  • 1 lb. of ground Italian Sausage (mild or hot)
  • 3 fat cloves of Garlic, mined
  • 1 small Onion, diced
  • 1 medium sized Green Bell Pepper, diced
  • 2 cups of Marinara Sauce
  • 1 teaspoon of Dried Oregano
  • 1/2 teaspoon of Dried Basil
  • 1/2 teaspoon of Dried Thyme
  • 1/2 teaspoon of Dried Rosemary
  • 1/2 cup of mini Pepperoni
  • 4 cups of Chicken Stock
  • 4 oz. of Cream Cheese
  • 4 oz. of Sliced Black Olives
  • 1/2 cup of shredded Mozzarella Cheese

Instructions

  1. Turn the Instant Pot on the “Sauté” mode, and add the ground sausage. Let it brown for a 2 to 3 minutes.
  2. Add the minced garlic, diced onion and about ¾ of the diced green pepper (reserve ¼ of the diced bell pepper for garnish). Sauté for 4 to 5 minutes, or till the vegetables are slightly softened
  3. Add the marinara sauce, dried oregano, basil, thyme, rosemary and ½ of the mini pepperoni (reserve the rest for garnish). Mix well and let it cook for couple of minutes.
  4. Add the chicken stock.
  5. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position. 
  6. When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using the spoon that comes with the instant pot, turn the pressure valve to “Venting” position to do the quick release.
  7. Add the cream cheese and ½ of the sliced olives (reserve the rest for garnish). 
  8. Whisk it well, till the cream cheese gets incorporated in the soup. The cream cheese will also thicken the soup and give it a creamy consistency. 
  9. Check for seasoning and adjust the salt and pepper accordingly. 
  10. Divide the hot soup into 4 serving bowl. 
  11. Top each bowl with 2 tablespoons of shredded mozzarella, reserved green peppers, mini pepperoni and sliced olives. Serve hot. 
  12. Note: Instead of dried oregano, basil, thyme, rosemary, use can use 2 teaspoons of Italian seasonings.

by

 

Laura Awe Filled Homemaker

Free homeschool printables, homemaking printables, homeschool resources and more.
Copy Protected by Chetan's WP-Copyprotect.
Share This