This gluten-free Instant Pot pizza soup is a flavorful, low-carb weeknight meal that’s quick to prepare and packed with hearty ingredients. Ground beef, pepperoni, vegetables and plenty of Italian seasonings create a satisfying bowl that brings pizza flavors to a comforting soup. It’s an easy one-pot dinner the whole family will enjoy.
Gluten Free Instant Pot Pizza Soup blends classic pizza ingredients into a rich, aromatic soup. With Italian herbs, ground beef, pepperoni, mushrooms and bell pepper, this recipe delivers bold flavor without the carbs. Using an electric pressure cooker makes preparation fast and hands-off, so you can have a nourishing dinner on the table in under an hour.
This recipe is ideal when you want pizza flavors but prefer a lighter, veggie-forward option. It’s also versatile: swap ingredients based on preference or what you have on hand and still keep the dish gluten free.
Serve the soup hot, finished with shredded mozzarella stirred in and a sprinkle of grated Parmesan to enhance the classic pizza taste.
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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, sliced
- 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 shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, for serving
Instructions
Set the Instant Pot to Sauté and heat the olive oil in the metal insert. Add the chopped onion, minced garlic, mushrooms and red bell pepper; sauté 2–3 minutes until the vegetables soften.
Add the crumbled ground beef and cook briefly to break it up. Stir in the roughly chopped pepperoni, marinara sauce, chopped black olives, Italian seasoning, dried basil, sea salt, black pepper, diced tomatoes and beef broth. Mix until evenly combined.
Secure the lid and set the Instant Pot to Manual (High Pressure) for 18 minutes. When cooking finishes, allow the pressure to release naturally.
Carefully remove the lid and stir the shredded mozzarella into the hot soup until melted and incorporated.
Ladle into bowls and finish each serving with a sprinkle of grated Parmesan cheese. Serve immediately.
Supplies
Instant Pot or electric pressure cooker, metal pot insert, wooden spoon or silicone spatula, cutting board and a sharp knife.
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I source many pantry items from online markets that offer a wide selection of gluten-free products. Choosing quality marinara, broth and cheeses helps keep this soup convenient and flavorful.
Gluten Free Instant Pot Pizza Soup
5 Stars
5 from 1 review
- Author: Elaine VanVleck
- Total Time: 33 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This simple gluten-free Instant Pot pizza soup is low carb and packed with pizza-inspired flavors. Ground beef, pepperoni and melted mozzarella make it an easy, satisfying weeknight option that doubles as a make-ahead or freezer-friendly meal.
Ingredients
- 1 Tbsp olive oil
- 1 pound ground beef
- 6-ounce pepperoni, roughly chopped
- 1 medium yellow onion, chopped
- 1 Tbsp minced garlic
- 10-ounce mushrooms, frozen or fresh
- 1 red bell pepper, chopped
- 25-ounce marinara sauce
- 6-ounce black olives, chopped
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp sea salt
- ½ tsp coarse ground black pepper
- 14.5-ounce diced tomatoes
- 32-ounce beef broth
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan for serving
Instructions
Add olive oil to the Instant Pot metal insert and set to Sauté. Sauté onion, garlic, mushrooms and red pepper 2–3 minutes until softened.
Add crumbled ground beef, chopped pepperoni, marinara sauce, chopped olives, Italian seasoning, dried basil, salt, pepper, diced tomatoes and beef broth. Stir to combine.
Set to Manual (High Pressure) for 18 minutes. Allow a natural pressure release when cooking completes.
Remove the lid carefully and stir shredded mozzarella into the hot soup until melted. Serve with grated Parmesan 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
Wash the metal pot insert by hand or in the dishwasher. Remove the silicone seal from the lid and wash both the lid (do not fully submerge any electrical components) and the ring. Replace the ring. For lingering odors, add 1 cup water and 1 cup white vinegar to the pot, seal the lid and cook manually for 3 minutes, then allow natural release. When cooled, discard the liquid and rinse. This helps remove spice odors from the seal and pot.
Yes. This soup freezes well for meal prep or storing leftovers. Use freezer-safe containers and label with the date; it will keep well for up to a month. Thaw in the refrigerator before reheating gently on the stove or in the microwave.
