2 14.5 oz cans diced tomatoes 3.5 cups chicken broth 2 cups mushrooms, sliced 1/2 tsp Garlic salt 1 Lg. Red bell pepper cut into 1” pieces 1 tsp dried Italian seasoning 2 oz Pepperoni 1 1/2 cups Mozzarella cheese (6oz) 2 1/2 oz can sliced black olives, drained 1/2 cup whipping cream
1. Add all of the ingredients except the whipping cream, shredded cheese and garnishes to the pot, which means: the diced tomatoes in juice, chicken broth, sliced mushrooms, diced red pepper, garlic salt, Italian seasoning, black olives, and pepperoni. 2. Cook on MANUAL ( or PRESSURE COOK) for 1 minute. 3. Do a natural release for 3 minutes and then do a quick release. 4. Slowly stir in the cheese, I usually do this in a few small batches and make sure to fully mix the cheese before adding in more. If you dump all of the cheese in at one time it sometimes doesn't fully break down, or even worse it sinks and sticks to the bottom of the pot. 5. Once the cheese is melted, add the whipping cream. Since the soup is already so hot, it works perfectly fine to mix the cold whipping cream in even if the pot is off.
Find some of my fave low carb items and kitchen gadgets HERE.
