Instant Pot Stuffed Pepper Soup is a delicious and filling one pot meal. Packed with all your favorite stuffed bell pepper ingredients like ground beef, rice, tomatoes, and onions, then cooked to tender perfection in just 5 minutes.
Why You’ll Love It
- If you love stuffed peppers, this soup is bound to captivate your taste buds. It contains all the ingredients typically found in a stuffed pepper, making for a tasty soup.
- In this recipe, you have the convenience of a one-pot meal, streamlining both the cooking and cleanup. Then, with just 5 minutes of pressure cooking, your meal is ready to savor.
- This soup is warm and comforting, making it an ideal choice for chilly autumn or winter evenings.
Helpful Tips
- When the recipe tells you to layer the ingredients into the Instant Pot and not to stir, follow those directions.
- Chop the bell peppers into like sized pieces. The nice thing about this soup is that if you cut the peppers to about the size of a nickel the peppers will cook but not get mushy so they still have some chew to them.
- If your ground beef has a high fat content you will want to drain the fat before you add the onion, garlic, and seasonings.
- Add some red pepper flakes for a little bit of spice.
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Ingredients
- 1 pound ground beef
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 3 bell peppers diced
- 1 can chopped tomatoes 15 ounces
- 1 can tomato paste
- 1/2 cup long-grain white rice
Instructions
- Turn the Instant Pot on to saute mode. When hot, add the ground beef. Cook and crumble until browned. Add the onion, garlic, Italian seasoning, onion powder, salt and pepper. Stir and saute until softened, about 3 minutes. Turn off saute mode.
- Pour in the chicken broth and deglaze the bottom of the pan to remove the browned bits.
- Layer on the bell peppers, chopped tomatoes, and tomato paste. Pour the rice evenly on top of it all and make sure all the rice is submerged, but do not stir.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 5 minutes. When the time is up, allow the pressure to release naturally for about 5 minutes, then carefully remove the lid.
- Stir and serve.
Nutrition
Calories: 316kcal | Carbohydrates: 26g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1345mg | Potassium: 819mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2385IU | Vitamin C: 90mg | Calcium: 71mg | Iron: 4mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
Do you think it matters what color pepper you use?
No, it doesn’t matter, except for your preference. Red peppers are sweeter. Green peppers are more savory and bitter.
Just like a stuffed pepper! I love this soup.
So easy and so delicious. By the way, its even better the next day!
can this be made with 1/2 the salt?
You should season it to your taste. Cut the salt and then give it a taste.