Servings: 6 (4 soup mugs + lg freezer container)

1 pound Italian Sausage - I used 1/2lb) 1 pound Italian Sausage - I used ½lb)
1 pound of ground beef - (I used 1/2lb) 1 pound of ground beef - (I used ½lb)
8 ounces chopped mushrooms (don't tell Bob :-)) 8 ounces chopped mushrooms (don't tell Bob :-))
2 teaspoons garlic chopped 2 teaspoons garlic chopped
1 cup chopped zucchini (approx. 2 med.) 1 cup chopped zucchini (approx. 2 med.)
3 cups spinach (lightly packed by cups - and then rough chop) 3 cups spinach (lightly packed by cups - and then rough chop)
1/2 cup bell pepper, chopped ½ cup bell pepper, chopped
1 tablespoon Italian seasoning 1 tablespoon Italian seasoning
1.5 tsp salt 1.5 tsp salt
2 tsp Costco no salt (optional) 2 tsp Costco no salt (optional)
1 (15 ounce) can diced tomatoes, undrained 1 (15 ounce) can diced tomatoes, undrained
1 (6 ounce can) tomato paste 1 (6 ounce can) tomato paste
1 32 ounce container beef broth ( used chicken because it's what I had) 1 32 ounce container beef broth ( used chicken because it's what I had)
4 ounces softened cream cheese (room temp) 4 ounces softened cream cheese (room temp)
1/4 cup heavy cream ¼ cup heavy cream
* see my "note" below regarding water (not in original recipe) note: see my "note" below regarding water (not in original recipe)

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, spices, 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 6 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 minutes, then manually release the remaining pressure. ( do a few blends with the immersible before the next step)
Stir in cream cheese and heavy cream.
Serve with shredded mozzarella or parmesan.

(*I added about 12 oz of water rinsing out the tomato paste can - w/ Better Than Boullion. I also cook my meat up ahead of time in skillet on stove and freeze in 1/2 lb portions. If you do this and chop your vegetables in the morning you can have a pot of soup done quickly if you are pressed for time before dinner).  (*I added about 12 oz of water rinsing out the tomato paste can - w/ Better Than Boullion. I also cook my meat up ahead of time in skillet on stove and freeze in ½ lb portions. If you do this and chop your vegetables in the morning you can have a pot of soup done quickly if you are pressed for time before dinner).
From the author: 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!  From the author: 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!
*** have not tried yet. To fill 6qt IP full, add 1 more can tomatoes, 1 cup more spinach, 1 more zucchini, and couple more oz mushrooms. 1/2 to 1 tsp more on all spices. And 12 oz more water (more than the 12 oz already added) or ckn broth. Leave all the rest the same.  *** have not tried yet. To fill 6qt IP full, add 1 more can tomatoes, 1 cup more spinach, 1 more zucchini, and couple more oz mushrooms. ½ to 1 tsp more on all spices. And 12 oz more water (more than the 12 oz already added) or ckn broth. Leave all the rest the same.