Hearty Instant Pot Stuffed Pepper Soup
Ready in under 30 minutes, this Instant Pot Stuffed Pepper Soup is a hearty and delicious weeknight dinner to make for the family!
Servings: 6 Servings
Calories: 341kcal
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 2 Bell Peppers any color
- 1 large Onion
- 1 lb Ground Beef 90/10 or 85/15
- 1 tablespoon Italian Seasoning
- 4 cups Beef Broth
- ½ cup White Rice
- 1 can Diced Tomatoes 15 ounce can, not drained
- 1 can Tomato Sauce 8 ounce can
- Salt and Pepper To Taste
Instructions
- Chop the bell peppers and onions. Press the saute function on the Instant Pot and add the olive oil. Add the veggies and saute for 3-4 minutes.
- Place the ground beef to the Instant Pot and saute until brown. Stir to make sure nothing sticks to the bottom of the pot. Season with Italian Seasoning and salt and pepper to taste.
- Add the rice, can of diced tomatoes, can of tomato sauce, and beef broth. Give the ingredients a stir.
- Close the lid of the Instant Pot, making sure the knob is set to the sealing position. Set the cook time to 15 minutes on high pressure.
- After the cooking is done, let the Instant Pot naturally release for 10 minutes. Quick release any remaining pressure. Serve with shredded cheese if you would like.
Video
Notes
- The Instant Pot will take 8-10 minutes to come up to pressure, depending on how cold you broth is.
- Ground turkey, ground chicken, and ground Italian sausage will all be delicious in this soup.
- Keep leftover soup in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 341kcal | Carbohydrates: 26g | Protein: 19g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1285mg | Potassium: 904mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1828IU | Vitamin C: 67mg | Calcium: 86mg | Iron: 4mg