Bring sauce and stock to a simmer on the stove top.
Stir in heavy cream and blue cheese, continue cooking until soup is heated through. Do not boil.
Garnish with extra blue cheese crumbles and a drizzle of balsamic reduction.
INSTANT POT DIRECTIONS
Add spaghetti sauce and chicken stock to instant pot. Whisk, then set to sealing and cook on manual (high pressure) for 2 minutes.
Do a careful quick release (pause the release if it begins to sputter), then stir in your heavy cream and blue cheese.
Garnish with extra cheese and a drizzle of balsamic reduction, if desired.
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients. If you don't like blue cheese, try substituting with goat cheese, or even cream cheese!