Instant Pot Stuffed Pepper Soup
This flavorful Instant Pot Stuffed Pepper Soup captures the essence of classic stuffed peppers, combining ground meat, rice, and bell peppers in a hearty tomato broth. Perfect for a cozy dinner, this recipe is quick, easy, and full of flavor.
Equipment
- 1 Instant Pot
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 1 cutting board
Ingredients
- 1 pound ground beef or turkey Can use chicken or sausage as a substitute.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 count bell peppers, diced Any color.
- 15 ounces canned diced tomatoes
- 4 cups beef or vegetable broth
- 1 cup uncooked rice White or brown.
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- optional toppings: shredded cheese, sour cream, chopped parsley
Instructions
- Turn on the Instant Pot and select the 'Sauté' function. Add the ground beef (or turkey) and cook until browned, breaking it up with a wooden spoon, about 5 minutes. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Sauté for another 2-3 minutes until the onion is translucent.
- Stir in the diced bell peppers, diced tomatoes (with their juice), broth, uncooked rice, Italian seasoning, paprika, salt, and pepper. Mix well.
- Close the lid of the Instant Pot and set the valve to 'Sealing'. Select the 'Manual' or 'Pressure Cook' option and set the timer for 10 minutes.
- Once the cooking time is complete, carefully perform a quick release by turning the valve to 'Venting'.
- Open the lid and stir the soup. If desired, let it sit for a few minutes to thicken. Adjust seasoning as needed.
- Serve hot, garnished with optional toppings like shredded cheese, sour cream, or chopped parsley.
Notes
You can use other proteins like chicken or sausage as a substitute.
For a vegetarian version, replace meat with beans (like black beans or kidney beans) and use vegetable broth.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.