Instant Pot Stuffed Pepper Soup
Instant Pot Stuffed Pepper Soup is a cozy, hearty soup that delivers all the flavors of classic stuffed peppers with minimal effort!
Servings: 6
Ingredients
- ½ tablespoon olive oil
- 1 pound lean ground beef or ground turkey or chicken
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 2 medium bell peppers chopped (red, green, yellow, and/or orange)
- 5 cups low sodium beef broth
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon sugar or honey optional
- 2 teaspoons Worcestershire sauce
- 1 (15 ounce can) diced tomatoes with liquid
- 1 (15 ounce can) tomato sauce
- ¾ cup long grain white rice rinsed well
- kosher salt and pepper to taste
Instructions
- Turn the Instant Pot to Sauté, add the oil, and let it heat briefly for 30-60 seconds. Once heated, add the beef and minced onion and sauté, breaking up the beef into small pieces as it cooks, until cooked through.
- Once the meat browns, add the diced peppers and minced garlic, then sauté for 1 minute longer. Season with a bit of salt and pepper, then hit Cancel to turn off the Instant Pot.
- If needed, drain off any excess grease and return the inner pot back to the pressure cooker.
- Add the beef broth to the inner pot and scrape up any browned bits of meat from the bottom of the pot.
- Season with garlic powder, paprika, onion powder, dried oregano, sugar or honey, and Worcestershire sauce, stirring well to incorporate.
- Add the diced tomatoes, tomato sauce, and rinsed rice to the inner pot. Don't stir. Instead, gently push the rice down to ensure it is submerged in the liquid.
- Place the lid on the Instant Pot and ensure the vent knob is locked. Set to cook on high pressure for 5 minutes by hitting the Manual or Pressure Cook button and use the +/- buttons to adjust the time to 5.
- After the cooking time has elapsed, let the pressure release naturally, or for at least 15 minutes.
- Remove the lid, taste, and season with additional salt and pepper if needed. Serve as desired.
Video
Notes
Storage: Leftover Stuffed Pepper Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Defrost in the refrigerator overnight, add in up to 1 cup of stock and reheat to the desired temp.
Peppers: Any color peppers work in this soup. I prefer a mixture of red, yellow, and/or green. But use what you have and what you like!
Rice: Be sure to use long-grain white rice to cook in the allotted time. It takes 22 minutes for long-grain brown rice to cook through, and in that time, the peppers will turn to mush--so white rice is best for this recipe.
Meat: Use lean ground beef, ground turkey, or ground chicken for this recipe.
Sodium: Because the stock, tomatoes, and Worcestershire sauce have added sodium, I wait to add additional salt to the broth until after the soup is prepared--that way I can control the sodium content.
Using Frozen Peppers and Onions: Feel free to use a 16-ounce bag of defrosted peppers and onions. I recommend sautéing the mixture with the ground beef for the last few minutes, to give the frozen blend more flavor.
Note on Sugar: The sugar/honey is optional, but it does help to balance out the acidity of the Feel free to omit if needed.
Nutrition
Calories: 237kcal | Carbohydrates: 25g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 369mg | Potassium: 762mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1570IU | Vitamin C: 53mg | Calcium: 24mg | Iron: 2mg
