Instant Pot Stuffed Pepper Soup
Instant Pot Stuffed Pepper Soup takes all the flavors of the classic comfort food and turns it into a quick, easy soup. This is the perfect warm meal for serving your family on a cool autumn day or all winter long.
Servings: 6
Calories: 410kcal
Ingredients
- 2 lbs lean ground beef
- 3 large green bell peppers seeded & diced
- 3 tbsp minced garlic
- 1 white onion diced
- 24 oz tomato sauce
- 2 14 oz cans diced tomatoes undrained
- 3 cups beef broth
- 1 cup water
- 3 tbsp brown sugar
- 1 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- pinch smoked paprika
- salt & pepper to taste
- 1 cup long grain rice basmati or jasmine recommended
Instructions
- Set your instant pot to saute mode. Add the ground beef, onion, and garlic.
- Cook the mixture, breaking up as it cooks, until the meat's cooked through.
- Strain the mixture of grease, and then return the beef mixture to the pot.
- Add all of the remaining ingredients except for the rice.
- Add the pressure cooker lid, turn it to close, and make sure the vent knob is set to seal.
- Set it to cook on high pressure for 5 minutes.
- When done cooking, carefully turn the knob to perform a quick pressure release.
- Cook the rice, according to package directions, on the stove top while the soup's cooking.
- When ready to serve, add 1/4-1/3 cup of rice to soup bowls and then ladle the soup over top.
Notes
Do not mix the rice directly into the soup, only add to individual bowls. This allows any extra soup to be safely stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
Nutrition
Calories: 410kcal | Carbohydrates: 44g | Protein: 39g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1150mg | Potassium: 1193mg | Fiber: 4g | Sugar: 13g | Vitamin A: 794IU | Vitamin C: 76mg | Calcium: 76mg | Iron: 6mg