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Instant Pot Pizza Soup

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Course: Main Course, Soup
Cuisine: Comfort Food
Keyword: instant pot pizza soup, Instant pot soup, pizza soup
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 204kcal
Author: Dash of Herbs

Ingredients

  • 1 Tablespoon canola oil
  • 1 large onion diced
  • 1 1/4 cups mushrooms sliced
  • 1 large bell pepper diced
  • 1/3 pound salami
  • 28 ounce tomatoes diced
  • 2 1/2 cups beef broth
  • 2 teaspoons dried oregano
  • 2 Tablespoons fresh basil leaves chopped
  • 1/2 cup mozzarella grated

Instructions

  • Wash and chop the onion and bell pepper
  • Press SAUTE on the Instant Pot and add the oil, once the oil is hot, add the onion and bell pepper and cook until the vegetable has softened. Cancel SAUTE mode.
  • Add the rest of the ingredients except the basil and cheese, close the lid, place the valve in sealing mode. Cook on HIGH pressure for 5 minutes ( it will take about 20 minutes for the pressure to rise and start cooking).
  • Release the pressure immediately. Open the lid carefully and give it a stir.
  • Serve hot in a bowl, garnish with fresh basil and mozzarella.

Notes

  • You can keep the soup for up to 5 days in the fridge. You can also freeze it for up to 3 months.
  • It's better to thaw the soup overnight before reheating it; that way, the vegetables won't get soggy.
Nutrition Facts
Instant Pot Pizza Soup
Amount Per Serving
Calories 204 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 27mg9%
Sodium 1010mg44%
Potassium 630mg18%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 6g7%
Protein 11g22%
Vitamin A 2057IU41%
Vitamin C 56mg68%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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