Turn the Instant Pot on sauté mode, spray the bottom of the pan and cook the meat and drain off any grease.
Turn the Instant Pot off and add the mushrooms, garlic, zucchini, spinach, bell pepper, tomatoes, tomato paste and beef broth. Stir and cook for 1 minute on the residual heat.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 15 minutes. It will take about 15 minutes to come to pressure and begin counting down.
Once the cook time is over, let the pressure manually release for 5-10 minutes, then manually release the remaining pressure.
Stir in purred cottage cheese and coconut milk
Serve with shredded mozzarella or parmesan.
You may think there is not enough liquid before you set the pressure cook cycle. This recipe is loaded with vegetable and they reduce greatly during the cooking process, trust me this makes a perfect hearty soup!
SIZE: 1 1/2 cup
CALORIES:327 FAT: 19.9g CARBOHYDRATES: 9g FIBER: 1.9g PROTEIN: 28.4g
Veronica Vargas is Bodies By V.V. creating simple and tasty recipes for the busy women who wants to take charge of her body and health that focuses on weight loss and hormone balance