Instant Pot Stuffed Pepper Soup Recipe
Enjoy all of the flavors of stuffed peppers in soup form! Instant pot stuffed pepper soup is easy, delicious, and fast!
Servings: 6
Calories: 397kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large sweet onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 2 14.5-ounce cans diced tomatoes with green pepper and onion
- 1 14.5-ounce can stewed tomatoes, drained and chopped
- 1 14-ounce bag instant rice
- 1 6-ounce can tomato paste
- 1/3 cup brown sugar
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1/2 orange bell pepper chopped
- 1/2 yellow bell pepper chopped
- 2 tablespoons Italian seasoning
- 1 tablespoon dried basil
- 1 1/2 teaspoon garlic salt
- 1 teaspoon seasoned salt
- 1 teaspoon seasoned pepper
- 1 teaspoon ground oregano
Instructions
- Press the saute button on the Instant Pot and add the olive oil.
- Once hot, add the ground beef and onion.
- Cook until meat is browned and onions are golden.
- Mix in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth and deglaze the bottom of the pot.
- Turn the instant pot off.
- Add the water, diced tomatoes, stewed tomatoes, rice, tomato paste, brown sugar, bell peppers, italian seasoning, basil, garlic salt, seasoned salt, seasoned pepper and oregano. Mix well.
- Close the lid and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 10 minutes on high pressure.
- Quick release pressure and remove lid once the float valve drops down.
- Serve and enjoy.
Notes
Leftover soup can be stored in the refrigerator, up to 3 days.
Nutrition
Serving: 2cups | Calories: 397kcal | Carbohydrates: 34g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1481mg | Fiber: 4g | Sugar: 18g