Instant Pot Stuffed Pepper Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
5
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Calories
328 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Stuffed Pepper Soup
Description
This soup brings together ground beef sautéed with garlic, onion, and diced red and green bell peppers, which are key ingredients in stuffed peppers. Adding uncooked rice, tomato sauce, diced tomatoes with their juices, and beef broth, the soup is seasoned with Italian herbs and a touch of red pepper flakes for subtle heat. Cooked under high pressure in an Instant Pot, the rice softens while flavors meld together, resulting in a thick, hearty soup.
The blend of vegetables and beef gives a balanced, familiar taste reminiscent of a stuffed pepper filling, but served as a comforting soup. Garnishing with shredded cheese and fresh parsley adds creaminess and a fresh finish. This soup is practical for weeknight meals or when a filling bowl with minimal clean-up is desired.
Leftover soup should be cooled and stored in the refrigerator in a sealed container for up to three days. Reheat thoroughly before serving.
Ingredients
- 1 pound ground beef lean
- 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 long grain white rice or brown rice, uncooked
- 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 to taste
- black pepper to taste
- cheese for serving (optional, shredded
- parsley for garnish (optional, fresh
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
- Cool leftovers before refrigerating in a sealed container; consume within three days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 975mg | 41% |
| Potassium | 1198mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1338IU | 27% |
| Vitamin C | 66mg | 73% |
| Calcium | 77mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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