Step 1

Gather your ingredients together.

Step 2

In the bottom of the Instant pot with the setting on 'SAUTE' melt butter, and add the chopped onion, and celery, and saute until golden brown. Add the finely chopped spinach and parsley, and cook until wilted and a little brown.  Sprinkle with a little salt and pepper. Turn SAUTE setting off, and add the fresh thyme.

Step 3

Stir in the chicken broth, and add the stewed tomatoes, tomato puree, and tomato paste, and stir well until tomato paste is melted into soup. Add the water, and stir.

Step 4

Add the Italian seasoning, oregano, and coconut sugar. Stir well to blend all ingredients. Place the lid on the Instant Pot, and make sure the pressure valve is set to 'SEALING'. Press the MANUAL setting (high pressure) for 15 minutes. Remember it takes the Instant Pot about 10 minutes to come to pressure.

Step 5

When the Instant pot is done, beeps, and goes to OFF, do a quick release by turning the pressure valve to 'VENTING' - making sure you use a pot holder or oven mitt to turn the valve. When all the pressure has been released, and the float valve is down, remove the lid to the Instant pot, and stir the soup.

Step 6

Add the cream, and stir well, and add the minced garlic and stir. Add salt and pepper to taste. Serve immediately with your favorite soup toppings.