Instant Pot Stuffed Peppers Soup
This Instant Pot Stuffed Peppers Soup is a hearty and flavorful dish inspired by classic stuffed peppers. Packed with colorful bell peppers, ground meat, rice, and a savory broth, it's perfect for a quick weeknight dinner or meal prep.
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Bowl for mixing
Ingredients
- 1 pound ground beef or ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium bell peppers, diced red or green
- 1 can diced tomatoes 14.5 oz
- 4 cups beef broth or vegetable broth
- 1 cup uncooked rice white or brown
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese optional, for topping
- to taste fresh parsley, chopped for garnish
Instructions
- Turn the Instant Pot to the sauté function. Add the ground beef and cook until browned, stirring occasionally to break up any large pieces. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the pot and sauté for about 3-4 minutes until the onion is translucent.
- Stir in the diced bell peppers and cook for another 2 minutes.
- Add the diced tomatoes (with their juice), beef broth, uncooked rice, Italian seasoning, salt, and pepper. Stir well to combine all ingredients.
- Close the Instant Pot lid securely and ensure the vent is set to sealing. Select the manual high-pressure setting and cook for 10 minutes.
- Once cooking is complete, allow for a natural release for 5 minutes, then carefully switch to quick release to release any remaining pressure.
- Open the lid and stir the soup. If desired, serve hot with shredded cheese on top and garnish with freshly chopped parsley.
Notes
You can customize this soup by adding other vegetables such as corn or beans.
If you prefer a spicier soup, add diced jalapeños or crushed red pepper flakes.
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.