³⁄₄ cup unsweetened almond milk

¹⁄₂ medium yellow onion, peeled and chopped

2 garlic cloves, minced

28oz (800g) can diced tomatoes

6oz (170g) can no-sugar-added tomato paste

¹⁄₂ tsp dried oregano

¹⁄₂ tsp dried basil

¹⁄₂ tsp paprika

1 tsp fine grind sea salt

¹⁄₂ tsp freshly ground black pepper

1 tbsp olive oil

1lb (450g) ground beef

5 slices cooked bacon, chopped

3 cups beef broth

1 cup sliced zucchini

1 cup sliced yellow squash

1 cup sliced mushrooms

¹⁄₃ cup heavy cream

¹⁄₂ cup shredded cheddar cheese

1 In a blender or food processor, combine the almond milk, onion, garlic, diced tomatoes, tomato paste, oregano, basil, paprika, sea salt, and black pepper. Blend until a smooth consistency is achieved. Set aside.

2 Select Sauté (Normal) and add the olive oil to the pot. Once the oil is hot, crumble the ground beef into the pot. Sauté, stirring continuously, for 2 minutes or until the beef is browned.

3 Place a large colander over a heat-safe bowl. Carefully remove the inner pot from the base and transfer the browned beef to the colander to drain off any excess fat. Return the drained beef to the pot and add the bacon. Stir.

4 Add the tomato mixture and beef broth to the pot. Stir. Add the zucchini, yellow squash, and mushrooms. Stir again and then press Cancel to turn off the pot.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 15 minutes. When the cook time is complete, quick release the pressure.

6 Open the lid. Add the heavy cream and stir until well incorporated. Replace the lid and allow the soup to warm in the pot for 4–5 minutes.

7 Open the lid and ladle the soup into serving bowls. Top each serving with 1 tablespoon of the cheddar cheese. Serve warm.

tip To make this recipe dairy-free, substitute ¹⁄₃ cup coconut cream for the heavy cream and ¹⁄₂ cup shredded almond cheese for the cheddar.

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