Description
This Instant Pot Stuffed Pepper Soup is a hearty and flavorful meal inspired by the classic stuffed pepper flavors, made easy and quick with your Instant Pot. Packed with lean ground beef, bell peppers, rice, and a rich tomato base, this comforting soup comes together in under 30 minutes, perfect for a nutritious weeknight dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 medium onion, chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
Meat and Grains
- 1.5 pounds extra lean (95% lean) ground beef
- 3/4 cup uncooked jasmine rice (rinsed)
Liquids and Canned Goods
- 1 (13.5 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
Oils and Seasonings
- 1 tablespoon olive oil
- 3 dashes Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Sauté aromatics and brown beef: Chop the onion and add it to your Instant Pot with the olive oil. Press the sauté button and cook for about 3 minutes until the onion softens. Add the ground beef and continue cooking for another 3 to 4 minutes, stirring occasionally, until the beef is browned.
- Add remaining ingredients: Rinse the jasmine rice under running water using a sieve. Add the rinsed rice, finely chopped red and green bell peppers, tomato sauce, fire-roasted diced tomatoes with their juices, chicken broth, minced garlic, Italian seasoning, and paprika to the Instant Pot. Stir all ingredients together to combine well. Note: For a less thick soup, use 1/2 cup of rice instead of 3/4 cup. Be mindful not to fill the Instant Pot beyond the recommended fill line.
- Pressure cook the soup: Close the Instant Pot lid and set the valve to the “sealing” position. Select the high pressure setting and cook for 10 minutes. It will take approximately 10 to 15 minutes for the Instant Pot to reach full pressure before cooking begins. Once the cooking cycle completes, perform a quick pressure release by carefully turning the valve to “venting.” Open the lid once the pressure has fully released.
- Season and serve: Taste the soup and season with additional salt and pepper as needed. Stir well and serve warm for a satisfying meal.
Notes
- Rinsing the rice before adding it to the soup prevents excess starch, resulting in a better texture.
- Adjust the rice quantity to control the thickness of the soup—use less rice for a thinner consistency.
- Be cautious not to exceed the maximum fill line of the Instant Pot to ensure proper pressure cooking.
- This soup can be garnished with fresh herbs like parsley or basil if desired.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
