Instant Pot Stuffed Pepper Soup Recipe
User Reviews
4.9
30 reviews
Excellent
Instant Pot Stuffed Pepper Soup Recipe
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This Instant Pot stuffed pepper soup is healthy, hearty, and simple to make. Your family will love this comforting easy weeknight dinner!
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Ingredients
- 1/2 onion chopped, medium
- 1 tablespoon olive oil
- 3/4 cup rice uncooked, jasmine variety used
- 1.5 pounds ground beef extra lean (95% lean
- 1 red bell pepper chopped finely
- 1 green bell pepper chopped finely
- 1 tomato sauce 13.5 fluid ounce) can
- 1 diced tomatoes fire-roasted, with juices, 28 fl oz can
- 4 cups chicken broth
- 3 cloves garlic minced
- 3 Italian seasoning dashes
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
Instructions
- Chop your onion and add it to your Instant Pot along with the olive oil. Press the sauté button and cook for about 3 minutes, then add the ground beef and continue cooking for another 3-4 minutes or so, stirring occasionally.
- Add the remaining ingredients to your Instant Pot and give it a stir. Rinse the rice (put it in a sieve and run it under the tap) prior to adding it to your Instant Pot. Important note: The soup in the photos is quite thick and hearty. If you prefer it to be less thick, use 1/2 cup of rice. The soup gets pretty close to the fill line of my 6-qt. Instant Pot, so be sure not to go over.
- Close the lid and set the valve on "sealing". Cook on high pressure for 10 minutes. It will take at least 10-15 minutes for the Instant Pot to get up to pressure. Once the countdown is over, do a quick release of the pressure.
- Season soup with salt & pepper as needed.
Notes
- Serves 6-8 depending on how much people eat.
- You can use regular diced tomatoes if you wish, but the fire-roasted ones give it extra flavor.
- I use this 6-quart Instant Pot.
- Inactive time indicates the time it'll take the Instant Pot to come up to pressure.
- I have a separate recipe for the stovetop version of this soup.
- Crockpot version: You can definitely make this stuffed pepper soup in a slow cooker. Brown the beef first, and then transfer it to your Crockpot, along with everything except for the rice and salt & pepper. Cook on low for 6-8 hours or on high for 3-4 hours. About 20-30 minutes prior to serving, add the rice. Stir it every now and then so it doesn't stick to the bottom of the Crockpot.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
Show Details
Calories
332kcal
(17%)
Carbohydrates
33g
(11%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
70mg
(23%)
Sodium
1190mg
(50%)
Potassium
865mg
(18%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1672IU
(33%)
Vitamin C
60mg
(67%)
Calcium
89mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 1190mg | 50% |
| Potassium | 865mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1672IU | 33% |
| Vitamin C | 60mg | 67% |
| Calcium | 89mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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