Easy Instant Pot Stuffed Pepper Soup
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 1x
Scale
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground lean beef
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tsp dried oregano
- 2/3 cup long grain white rice, uncooked
- 6 cup beef broth or stock
- 2 (14 oz) can diced tomatoes with basil
- 1 (14 oz) can tomato sauce
- salt, freshly ground black pepper to taste
- shredded Cheddar cheese, for serving
- sour cream, for serving
- freshly chopped parsley, for serving
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion and cook, stirring occasionally for 1-2 minutes.
- Add the beef and cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the bell peppers, diced tomato, tomato sauce, dried oregano and rice.
- Add the broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 3 minutes.
- When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
- Open the lid.
- Season to taste with salt and black pepper.
- Serve soup with a dollop of sour cream, shredded cheese and chopped parsley if you like.
Find it online: https://misswish.com/instant-pot-stuffed-pepper-soup