Instant Pot Stuffed Pepper Soup
Get out your pressure cooker and make this Instant Pot Stuffed Pepper Soup. This one pot meal is easy to make and packed with flavor! You can make this stuffed pepper soup recipe for the entire week for an easy healthy lunch and/or dinner.
Servings: 8
Ingredients
- 2 tablespoons olive oil
- 1 lb. ground beef any kind of ground meat will work
- 1 medium onion diced
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons hot sauce
- 1 large red pepper diced
- 1 large green pepper diced
- 1 cup uncooked long grain white rice
- 5 cups beef broth divided
- 1 15-oz. can tomato sauce
- 1 15-oz. can diced tomatoes
- 1 4-oz. can green chiles
Instructions
- Turn on the Instant Pot's saute function and add olive oil.
- When olive oil is fragrant, add onion and garlic. Cook for one minute and then add ground beef.
- Saute beef for 3-4 minutes, partially browning.
- Turn saute function off and add the rest of the ingredients (only 4 cups of broth) to the Instant Pot and stir until all ingredients are combined.
- Cover Instant Pot, seal valve, and cook for 3 minutes on high pressure.
- When your Instant Pot beeps, quick release and let out the steam. Then, open Instant Pot.
- Add the last cup of broth (or more if desired) and stir.
- Serve stuffed pepper soup with Greek yogurt and green onions.
Video
[adthrive-in-post-video-player video-id="PMtBx8ie" upload-date="2019-01-28T10:00:00.000Z" name="Instant Pot Stuffed Pepper Soup" description="This delicious Instant Pot Stuffed Pepper Soup is packed with veggies and protein and is made in no time! "]
Notes
- Storage: Store soup in the refrigerator in an air-tight container for up to 5 days.
- Reheating: The soup will thicken in the fridge, so add a little more beef broth before, heating back up, and serving.
- Freezer Directions: Let soup cool completely before transferring into a freezer-safe gallon-size bag. Seal bag tightly and then freeze for up to 3 months.
Nutrition
Calories: 413kcal | Carbohydrates: 58g | Protein: 18g | Fat: 10g | Fiber: 7g | Sugar: 10g