Craving a comforting bowl of soup that’s packed with flavor and ready in no time? Look no further than this Instant Pot Stuffed Pepper Soup! Combining the classic tastes of stuffed peppers with the ease of pressure cooking, this hearty dish is perfect for busy weeknights or cozy weekends. In just 40 minutes, you can whip up a delicious meal that serves six, making it ideal for family dinners or meal prep. Get ready to dive into a bowl of savory goodness that will have your taste buds dancing and your kitchen smelling divine!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 bell peppers, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 4 cups beef broth
- 1 cup uncooked rice
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing onions, bell peppers, and mincing garlic.
- Set Instant Pot to Sauté mode and add ground beef. Cook for 5-6 minutes, breaking meat into small crumbles until no longer pink.
- Add diced onions and bell peppers to the beef. Sauté for 2-3 minutes until vegetables begin to soften.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add diced tomatoes, beef broth, uncooked rice, Italian seasoning, salt, and pepper. Stir to combine all ingredients thoroughly.
- Close Instant Pot lid, set valve to sealing position, and select Manual/Pressure Cook mode for 10 minutes on high pressure.
- Once cooking cycle completes, allow natural pressure release for 5 minutes, then carefully do a quick release.
- Open lid, stir soup, and let sit for 2-3 minutes to allow rice to absorb remaining liquid.
- Taste and adjust seasoning if needed. Serve hot in bowls with optional garnish of fresh parsley.
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your ingredients in advance. This way, you can quickly throw everything into the Instant Pot when you’re ready to cook.
- Customize Your Veggies: Feel free to add other vegetables like corn or zucchini for extra nutrition and flavor. Just be mindful of the cooking time to ensure everything is tender.
- Adjusting Spice Levels: If you like a little kick, consider adding some diced jalapeños or a pinch of red pepper flakes to the mix.
- Rice Variations: You can substitute the uncooked rice with quinoa or even cauliflower rice for a low-carb option. Just adjust the cooking time accordingly.
- Garnish for Flavor: Don’t forget to top your soup with fresh parsley or a sprinkle of cheese before serving for an extra layer of flavor and a beautiful presentation.
- Leftover Magic: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for later enjoyment.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 20g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 60mg
