Instant Pot Stuffed Pepper Soup
An easy "deconstructed stuffed pepper" soup made in the Instant Pot!
Servings: 5
Equipment
- 1 Instant Pot or Pressure Cooker
Ingredients
- 1 pound lean ground beef
- 4 cloves garlic minced
- 1 medium onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 3 cups beef broth
- 1 cup uncooked long grain white rice (or brown rice)
- 15 ounces tomato sauce (1 can)
- 15 ounces diced tomatoes undrained (1 can)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- Kosher salt and black pepper to taste
- Shredded cheese for serving (optional)
- Fresh parsley for garnish (optional)
Instructions
- Press saute and cook the ground beef, seasoning it with a bit of salt and pepper, until no longer pink. Drain any excess grease. Add the garlic and onion and cook for 1-2 minutes. Press cancel.
- Add in a small amount of the beef broth and scrape up any browned bits from the bottom of the pot. This will help prevent a burn warning.
- Add the peppers, broth, rice, tomato sauce, diced tomatoes, Italian seasoning, red pepper flakes, and salt and pepper to taste.
- Secure and seal the lid. Cook on Manual High pressure for 5 minutes.
- Allow a natural 10-minute release, then carefully open the valve to do a quick release. Serve garnished with cheese and parsley, if desired.
Notes
Storage: Allow leftovers to cool, then store in a sealed container in the refrigerator for up to 3 days.
Nutrition
Calories: 328kcal | Carbohydrates: 43g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 975mg | Potassium: 1198mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1338IU | Vitamin C: 66mg | Calcium: 77mg | Iron: 5mg