Instant Pot Stuffed Pepper Soup
This instant pot stuffed pepper soup gives you all the delicious flavor of stuffed peppers, but with so much less work! It’s hearty, warming, flavorful, and kid-friendly! We simply sauté the ground meat, then add everything into the pressure cooker, and poof, dinner is ready. Grab your rainbow bell peppers, along with a few pantry staples, and let’s get this quick, easy, and healthy dinner made!
Ingredients
- 1 lb ground beef
- 3.5 cups chicken bone broth
- 15 oz tomato sauce
- 14 oz petite diced fire-roasted tomatoes
- 3 Pure Flavor® Sweet Bell Peppers, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 tbsp italian seasoning
- 3/4 tsp sea salt
- 1/2 tsp pepper
- 3/4 cup brown rice
- shredded parmesan cheese (for serving)
Instructions
- Set the instant pot to SAUTÉ and when hot, add the ground beef. Cook until the beef is no longer pink, breaking it up as you go.
- Turn the instant pot OFF.
- Add the broth, tomato sauce, canned diced tomatoes, diced bell peppers, diced onion, garlic, Italian seasoning, sea salt, pepper, and uncooked rice. Stir to combine.
- Place the lid on the instant pot, and make sure the valve is set to sealing.
- Cook on MANUAL high pressure for 13 minutes.
- Once the 13 minutes of high-pressure cooking are done, let the soup sit for 5 minutes, then open the valve and allow a quick release (watch out for the steam!).
- Serve the soup with shredded parmesan plus a loaf of crusty bread and enjoy!
Video
Nutrition
Calories: 535kcal, Carbohydrates: 45g, Protein: 31g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 1071mg, Potassium: 773mg, Fiber: 5g, Sugar: 5g, Vitamin A: 483IU, Vitamin C: 7mg, Calcium: 67mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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