Instant Pot Stuffed Pepper Soup
The perfect combination of everything you love in stuffed peppers, but in a hearty soup. Easy to make in the Instant Pot and sure to be a favorite!
Servings: 6
Calories: 544kcal
Equipment
Ingredients
- 2 Tablespoons olive oil extra virgin
- 1 pound ground beef lean
- 3 brown baby bella mushrooms chopped, optional
- 1 medium onion chopped - either white or yellow
- 3 bell peppers chopped - we use red, green and yellow
- 4 cups beef broth low sodium
- 1½ cups rice Brown, basmati or Jasmine
- 29 ounces diced tomatoes no salt added - see notes
- 15 ounces tomato sauce no salt added - see notes
- 1 cup shredded cheese for topping - optional
The Spices
- 1 Tablespoon chili powder
- 1 Tablespoon Italian seasoning
- ½ Tablespoon cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt see notes
- ½ teaspoon black pepper
- ½ teaspoon turmeric powder
- ½ teaspoon red pepper flakes or cayenne pepper if preferred
Instructions
- if using brown rice - add rice to a bowl of cold water and allow to soak for at least 15-20 minutes. Drain and rinse before cooking.If using Basmati or Jasmine rice - rinse well with cold water until water runs clear.
- Turn the Instant Pot to sauté and wait until it reads hot. Add in the olive oil, ground beef, onions and mushrooms. Break the ground beef up while stirring and cook for about 3-4 minutes - until the beef is browned. Hit cancel.
- If there is anything stuck to the bottom of the inner pot, use a small amount of broth to deglaze the pot. See notes for deglazing the pot.
- Add in the spices, broth, diced tomatoes and rice. Stir well.
- Place the peppers on top and pour the tomato sauce on top of the peppers - do not stir.
- Place lid on and set the vent to sealing. Hit pressure cook/manual and set the time for:21 minutes for brown rice5 minutes for Jasmine rice6 minutes for basmati rice.
- Allow it to naturally release for 10 minutes before manually releasing the rest of the pressure.
- Once the pin drops, carefully remove the lid and stir. It is ready to serve.
Notes
The nutritional values and serving sizes are estimated.
For the salt - This depends on the tomatoes and broth you use. Regular broth has a lot of sodium and tomatoes that are not "no salt added" can add a bit as well. You may need to adjust the amount you use.
To deglaze - If pieces are stuck on the bottom of the inner pot and you do not deglaze, you are likely to get the burn notice. To deglaze it slowly pour a little bit of broth (about a quarter cup) into the inner pot while it is still very hot. Stir immediately gently scraping the spoon along the bottom to release any bits that are stuck on the bottom.
Nutrition
Calories: 544kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 902mg | Potassium: 1247mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2699IU | Vitamin C: 97mg | Calcium: 220mg | Iron: 5mg