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 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 cream cheese and heavy cream.

Serve with shredded mozzarella or parmesan.

Heat a large pot or Dutch oven to medium heat.

Once the pot is hot, add the ground beef and Italian sausage and cook until browned, breaking up as you go. Drain off the grease, but keep the meat in the pan.

Next, add the chopped mushrooms, garlic, zucchini, and chopped bell peppers. Sauté the mixture, stirring occasionally, for about 5 minutes.

Add the broth, tomato paste, canned tomatoes, and spices.

Bring the soup to a simmer, stirring occasionally, for about 25 minutes. The soup should have thickened slightly, and the vegetables should be tender.

Lastly, stir in the softened cream cheese, heavy cream, and spinach.

Gently stir the soup until the spinach has wilted and the cream cheese has melted completely.