This simple recipe for gluten free instant pot pizza soup is low carb and delicious. The recipe uses ground beef, pepperoni, and mozzarella cheese for a quick weeknight meal. It's easy to have a dinner loaded with meat and vegetables that the whole family will love.
Gluten Free Instant Pot Pizza Soup is a comforting and flavorful dish that combines all the beloved flavors of pizza into a hearty soup. Infused with Italian herbs and featuring ground beef, vegetables, and cheese, this one-pot meal is perfect for family dinners.
It's not only low carb and healthy but also quick and easy to prepare using your electric pressure cooker. Ideal for those who love pizza but want a nutritious twist, this recipe fits perfectly into your collection of delicious soup recipes and healthy instant pot options.
Enjoy a bowl of this delightful soup when you're craving pizza!
If you are looking for more instant pot soup recipes try my Gluten Free Instant Pot Cauliflower Cheeseburger Soup, my Gluten Free Instant Pot Chicken and Mushroom Soup, my Gluten Free Instant Pot Baked Potato Soup or my Instant Pot Beef and Vegetable Soup.
You can find all of my soup recipes here: Gluten Free Soup Recipes
Instructions
Add the olive oil to the metal pot in your Instant Pot and set to saute. Add the onion, garlic, mushrooms and red pepper to the bowl and saute for 2-3 minutes until slightly softened.
Add the crumbled ground beef, roughly chopped pepperoni, marinara sauce, chopped black olives, Italian seasoning, dried basil, salt, pepper, diced tomatoes and beef broth to the Instant Pot bowl. Stir to combine.
Set the Instant Pot to manual and cook for 18 minutes. When the soup is done let the steam release naturally.
Carefully take the lid off the Instant Pot and stir the shredded mozzarella cheese into the hot soup.
Serve with grated parmesan cheese sprinkled on top.
Supplies
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Gluten Free Instant Pot Pizza Soup
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This simple recipe for gluten free instant pot pizza soup is low carb and delicious. The recipe uses ground beef, pepperoni, and mozzarella cheese for a quick weeknight meal. It's easy to have a dinner loaded with meat and vegetables that the whole family will love.
Ingredients
- 1 Tbsp Olive Oil
- 1 pound Ground Beef
- 6 ounce package Pepperoni, roughly chopped
- 1 medium Yellow Onion, chopped
- 1 Tbsp Minced Garlic
- 10 ounce package Frozen Mushrooms or Fresh Mushrooms
- 1 Red Bell Pepper, chopped
- 25 ounce jar Marinara Sauce
- 6 ounce can Black Olives, roughly chopped
- 2 tsp Italian Seasoning
- 1 tsp Dried Basil
- 1 tsp Sea Salt
- ½ tsp Coarse Ground Black Pepper
- 14.5 ounce can Diced Tomatoes
- 32 ounce carton Beef Broth
- 1 cup Mozzarella Cheese, shredded
- ¼ cup Parmesan Cheese, grated for serving
Instructions
Add the olive oil to the metal pot in your Instant Pot and set to saute. Add the onion, garlic, mushrooms and red pepper to the bowl and saute for 2-3 minutes until slightly softened.
Add the crumbled ground beef, roughly chopped pepperoni, marinara sauce, chopped black olives, Italian seasoning, dried basil, salt, pepper, diced tomatoes and beef broth to the Instant Pot bowl. Stir to combine.
Set the Instant Pot to manual and cook for 18 minutes. When the soup is done let the steam release naturally.
Carefully take the lid off the Instant Pot and stir the shredded mozzarella cheese into the hot soup.
Serve with grated parmesan cheese sprinkled on top.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Gluten Free
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Frequently Asked Questions
After using your instant pot for savory dishes or in this case using spices you may notice that the silicone ring in the lid has an odor. This is simple to take care of!
Wash the metal pot insert by hand or in the dishwasher. Remove the rubber seal from the lid and wash both the lid (do not submerge the lid in water) and the ring. Place the ring back into the lid.
Put the metal pot into the pressure cooker. Add one cup water and one cup white vinegar to the metal pot. Place the lid on the pot and seal. Manually cook for 3 minutes. Let the steam release naturally.
After the liquid has cooled, dump it out and rinse the pot, lid and seal. Your pot, lid and seal shouldn't have any lingering odors.
Yes! This soup is perfect to make ahead and freeze or to freeze your leftovers to have a quick meal to reheat. Be sure to use a freezer safe container so it doesn't get freezer burnt and this soup will last for up to a month in your freezer.
