Instant Pot Stuffed Pepper Soup

Name: Instant Pot Stuffed Pepper Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 pound ground meat of your choice {beef (turkey, chicken or pork}); 1/2 of a large sweet onion (diced); 4 garlic cloves (minced); 2 large bell peppers (seeds removed, diced {colors of your choice}); 2 celery stalks (diced); 5 cups of broth {chicken or beef} (divided); 3/4 cup uncooked long grain white rice; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper {optional for spice}; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 - 14. 5 ounce can of tomato sauce; 1 - 14.5 ounce can of diced tomatoes

Instant Pot Stuffed Pepper Soup is filled with all of the things you love about stuffed peppers- bell peppers, ground beef, tomatoes, rice and spices.

Prep15 min
Cook20 min
Total35 min
Makes8 servings
Calories269

Ingredients

8 servings

For the soup

2 tablespoons olive oil
1 pound ground meat of your choice {beef (turkey, chicken or pork})
1/2 of a large sweet onion (diced)
4 garlic cloves (minced)
2 large bell peppers (seeds removed, diced {colors of your choice})
2 celery stalks (diced)
5 cups of broth {chicken or beef} (divided)
3/4 cup uncooked long grain white rice
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon cayenne pepper {optional for spice}
1/4 teaspoon salt
1/8 teaspoon black pepper
1 - 14. 5 ounce can of tomato sauce
1 - 14.5 ounce can of diced tomatoes

Method

1
Turn on the pressure cooker's sauté function and add the olive oil. After two minutes add the onion and garlic. Cook for two minutes and then add ground meat of your choice.
2
Sauté beef for 4-5 minutes, or until browned. Drain fat from meat and return to the pressure cooker.
3
Turn off the sauté function and add bell peppers, celery, 4 cups of the broth, rice, basil, thyme, oregano, paprika, cayenne pepper, salt, pepper and stir.
4
Add the diced tomatoes and the tomato sauce to the top, do not stir.
5
Cover the Instant Pot and seal the valve. Cook on MANUAL HIGH PRESSURE for 3 minutes.
6
When your is done do a quick release and let out all of the steam/pressure. Unplug the pressure cooker and carefully open the lid. Stir in the additional 1 cup of broth for a thinner soup. Serve warm with fresh parsley, green onions, red onion and cheese.

Notes

To store: This soup lasts in the fridge for about 5 days. It will thicken a lot in the fridge so stir in a small amount of water or broth when reheating the soup. To freeze: Make sure to let the soup cool complete in the fridge before you put it in the freezer. You can freeze the soup for up to 3 months.