Instant Pot Stuffed Pepper Soup
I’ve got your one-pot meal or meal prep covered. Warm, comfort food may not be the go-to in the summer. But you know what is? Not heating up the kitchen with the stove or oven. Enter your Pressure Cooker (Instant Pot). I love how easy this Instant Pot Stuffed Pepper Soup comes together. AND it uses mainly pantry ingredients. Super filling, family approved, and good for lunch or dinner.
What You’ll Need for this Stuffed Pepper Soup (Stew):
- Ground beef – you can substitute any other ground meat!
- Diced Onion
- Lots of diced bell peppers. 3 to be exact. Colors of your choice! I used red, yellow, and orange.
- Minced garlic – because doesn’t garlic make everything better?!
- Can of Crushed Tomatoes – can substitute canned tomato sauce
- Fire Roasted Diced Tomatoes with Green Chiles – you can substitute a can of regular diced tomatoes and a can of green chiles
- Uncooked white rice
- Beef broth
I promised you an easy dinner recipe and I intend to deliver! One of the awesome things about the Instant Pot is the ability to sauté before pressure cooking. So that’s what we’re going to do. Start by sautéing the onions and ground beef – this helps add so much flavor. In goes the rest of the ingredients then just 3 minute cook time in the Instant Pot (+ time to come to pressure of course).
Once it’s all done cooking and you have released the pressure, open your instant pot up and first, take in the smell. All those spices and the fire roasted tomatoes… Oh My. As is, this is a thick soup (or stew). You can TOTALLY add additional beef broth to thin it out. We don’t add more than the 4 cups when cooking because that would just increase the time to come to pressure. I often eat it as is, because I like thick 🙂 and also because the recipe as-is is exactly one 32oz box of broth. But, if you want to open another can of broth or box, then go for it! The extra broth is also nice when reheating because the rice soaks up more liquid when it sits in the fridge.