Instant Pot Portobello Pizza Recipe
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Instant Pot Portobello Pizza

These Instant Pot portobello pizzas are so easy to make, healthy and yummy! This is a perfect low-carb pizza!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Dish
Cuisine: American
Keyword: pizza, portobello
Cooking Method: Instant Pot
Diet: Gluten-Free, Keto / Low-Carb, Vegetarian
Servings: 2 servings
Calories: 184kcal


  • 2 large portobello mushroom caps
  • 1/2 cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup baby spinach leaves optional
  • 1 cup water


  • Assemble portobello pizzas: spread the portobellos with tomato sauce, top with spinach leaves (if using) and sprinkle shredded cheese on top.
  • Pour water in the Instant Pot. Put the trivet inside the Instant Pot and put the portobello pizzas on the trivet.
  • Close the lid on the Instant Pot and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 10 minutes on High pressure.
  • When the Instant Pot is done cooking, quick release (QR) the steam.
  • Carefully remove portobello pizzas from Instant Pot with a spatula and serve.


You can make more than 2 portobello pizzas at once, just put foil or parchment paper between layers so the pizzas don't stick together. The quantity of water and cooking time remain unchanged.


Calories: 184kcal | Carbohydrates: 4g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 684mg | Potassium: 287mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1345IU | Vitamin C: 6.4mg | Calcium: 298mg | Iron: 1.1mg