Instant Pot Stuffed Pepper Soup
Turn stuffed peppers into Instant Pot Stuffed Pepper Soup in 30 minutes! This recipe is easy to prepare, delicious, and packed with wholesome ingredients. It's a quick and fantastic soup recipe that gets my kids to eat their veggies!
Servings: 6
Calories: 579kcal
Equipment
Ingredients
- 2 lbs ground beef
- 2 large bell peppers
- 1 large sweet onion
- 3 cloves garlic
- 7 cups beef broth
- 1 cup parboiled white rice uncooked
- 2 cups tomato juice
- 1 can diced tomatoes 15 oz
- 1 tablespoon italian seasoning
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Set the Instant Pot to saute for 7 minutes. Brown the ground beef, adding the onions, garlic, and peppers during the last 3 minutes.
- Turn off saute and add the beef broth, deglazing until no bits of food are stuck to the bottom. Add white rice, tomato juice, canned tomatoes, parsley, garlic powder, thyme, italian seasoning, salt, and pepper. Do not stir. Close the lid and set to pressure cook on high for 10 minutes.
- Let pressure naturally release for 5 minutes, then complete a controlled quick release of remaining pressure. Serve garnished with scallions or chives.
Notes
Storing: store in the fridge in an airtight covered container for up to 5 days. It's fantastic a few days after making, as the flavors have had a chance to sit and "marry". It can be kept for around 6 months in freezer safe containers. Thaw in the fridge overnight.
Nutrition
Serving: 16oz | Calories: 579kcal | Carbohydrates: 40g | Protein: 35g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 1119mg | Potassium: 1533mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2184IU | Vitamin C: 95mg | Calcium: 104mg | Iron: 5mg
