Description
This hearty Instant Pot Stuffed Pepper Soup is a savory blend of ground beef, bell peppers, beans, and rice simmered in a rich tomato broth, perfect for a comforting and nutritious meal. Ready in under an hour, it delivers all the flavors of stuffed peppers in a warming soup, making it an easy weeknight dinner that everyone will love.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground beef (can substitute with ground chicken or turkey)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 5 cups chicken broth (or 5 teaspoons chicken Better Than Bouillon + 5 cups water)
- 3-4 bell peppers, diced
- 1 (19 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes
- 1 (5.5 ounce) can tomato paste
- 1 tablespoon Italian seasoning (see note 3 to make your own spice blend)
- 1 teaspoon sea salt (plus more to taste after cooking)
- 1/2 cup long-grain white rice, rinsed (jasmine rice recommended)
- 1 teaspoon apple cider vinegar or lemon juice
- fresh parsley, chopped, for garnish
- freshly grated parmesan cheese, for serving
Instructions
- Sauté: Press the Sauté button on the Instant Pot and wait until the display reads ‘hot.’ Add the ground beef and sauté until it is almost cooked through. Then add the diced onion and minced garlic, continuing to sauté for a couple more minutes until the onion softens and the beef is fully cooked.
- Deglaze: Pour approximately ¼ cup of the chicken broth into the pot and use a spatula to scrape off any browned bits stuck to the bottom. This prevents a burn warning and ensures all flavors are incorporated.
- Add Ingredients: Pour in the remaining chicken broth. Layer the diced bell peppers, kidney beans, diced tomatoes, tomato paste, Italian seasoning, and salt over the broth. Add the rinsed rice on top and gently push it down until it is just submerged. Do not stir after adding the rice.
- Cook: Close the Instant Pot lid and set the valve to sealing. Cook on Manual High Pressure for 5 minutes. It will take about 25 to 30 minutes for the pot to come to pressure before cooking begins.
- Release Pressure & Season: Once cooking is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release of any remaining pressure. Stir in the apple cider vinegar or lemon juice and adjust salt to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and grated parmesan cheese if desired. Store leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- You can substitute ground beef with ground chicken or turkey for a lighter variation.
- Use Better Than Bouillon chicken base if you don’t have pre-made chicken broth.
- Homemade Italian seasoning can be made by combining dried basil, oregano, rosemary, thyme, and marjoram.
- Make sure not to stir after adding rice to prevent it from sticking to the bottom during pressure cooking.
- Rice used is jasmine but any long-grain white rice will work.
- Natural pressure release for 5 minutes followed by quick release helps prevent overcooking the rice.
- Store leftovers in a sealed container in the fridge and consume within 4 days for best quality.
