The Instant Pot makes whipping up this Stuffed Pepper Soup easy and a one-pot meal. Super filling and perfect for lunch, dinner, or meal-prep. Recipe at KathleensCravings.com #pressurecooker #instantpotsoup #onepotmeal
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 tablespoon minced garlic (about 3–4 large cloves)
- 1/2 teaspoon kosher salt
- 3 bell peppers (diced)
- 1 14.5oz can fire roasted diced tomatoes with green chiles (can substitute a can of normal diced tomatoes and a 4oz can of green chiles)
- 1 28oz can crushed tomatoes
- 4 cups beef broth (1 32oz box. Additional 1 cup of broth if you want it thinner. See recipe notes)
- 1 cup long grain white rice
- 1/2 teaspoon Paprika
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon italian seasoning
- 3/4 teaspoon red pepper flakes (more or less depending on spice preference)
- 1/4 teaspoon ground black pepper
- 1–1.5 lbs ground beef (can substitute sausage, ground turkey, or ground chicken)
- Turn your Instant Pot on the sauté function and add the olive oil.
- When the oil is hot (but not smoking), add the diced onion. Sauté for one minute then add the ground beef. Cook the beef, browning and crumbling for 3-4 minutes.
- Once the beef is almost entirely browned, add the minced garlic. Cook for 30 seconds then turn off the Instant Pot and add all remaining ingredients (except optional fresh herbs).
- Stir all ingredients together, cover Instant Pot. Set to sealing. And cook on Manual High Pressure for 3 minutes. When it beeps, allow to Natural Release for 5 minutes then slowly quick release.
- Once pressure is released, remove lid and turn off Instant Pot. If you want your soup/stew to be thinner, add additional broth. Serve with fresh herbs sprinkled on top.
*Broth: For the cooking in the Instant Pot, 4 cups of broth is perfect for cooking the rice and other ingredients. This does result in a thicker stew consistency. If you want it to be thinner, like a true soup, go ahead and add another cup or so of beef broth.
This can be stored in the fridge for up to 5 days. BUT, since the soup has white rice it will soak up some of the liquids. So it will be extra thick when you go to reheat it. The taste is still amazing and if you want it more ‘soup’ like, then just add more broth.
- Category: Instant Pot, Main Dish
- Cuisine: American