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Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup

Author: Rika
302kcal
4.9 from 15 votes
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Prep 10 minutes
High Pressure 3 minutes
Total 25 minutes
This hearty Instant Pot Stuffed Pepper Soup is a classic soup loaded with ground beef, bell pepper, rice in a savory broth. The instant pot makes this soup ready in a fraction of the time. It's absolutely the best soup recipe to make on busy weeknights.
Servings 6
Course Soup
Cuisine American

Ingredients

  • 1 pound ground beef sirloin (90% lean)
  • 2 tablespoons olive oil
  • ¾ cup uncooked long grain white rice (rinsed)
  • 1½ cups diced yellow onion
  • 2 garlic cloves (minced)
  • 3 green bell peppers (diced)
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes (unsalted and unseasoned)
  • 1 can (15 oz) tomato sauce (unsalted and unseasoned)
  • ½ teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt (to taste)
  • black pepper (to taste)
Optional (Only If Needed):
  • 1-2 teaspoon bouillon (I used Better Than Bouillon - Beef Flavor)

Method

  1. Press "Saute" and adjust it to "normal" setting. When the Instant Pot displays "Hot", add 2 tablespoons of oil. 
  2. Cook ground beef undisturbed for 1 minute, add ¼ teaspoon of salt and continue cooking for 3 minutes.
    Use a spatula or wooden spoon to break the ground beef up into smaller pieces as it cooks. Keep stirring.
  3. Add diced onion and continue cooking for 3 minutes or until translucent.
  4. Add chopped garlic and diced green bell pepper. Stir for about 1 minute or until the ground beef is no longer pink.
  5. Stir in tomato sauce and diced tomatoes into the pot. Cook for 2 minutes.
    Be sure to scrape the bottom of the pot to remove any residue or brown spots to prevent burning.
  6. Add dried Italian seasoning, dried basil, and Worcestershire sauce into the mixture. Stir to combine.
  7. Pour in beef broth and stir.
  8. Add rice and gently press into the broth. Do not stir!
  9. Close and secure the lid. Set it to "manual" for 3 minutes.
  10. Once the cooking cycle has completed, leave it undisturbed for 10 minutes then manually release the remaining pressure.
  11. If the broth is too little, you can add 1-2 cups of hot beef broth. Adjust seasoning with salt/pepper or bouillon if needed.

Nutrition

Calories302kcalCarbohydrates26gProtein20gFat13gSaturated Fat4gCholesterol49mgSodium779mgPotassium541mgFiber2gSugar3gVitamin A220IUVitamin C51mgCalcium48mgIron3mg

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