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CATEGORY Home » Instant Pot » Instant Pot Stuffed Pepper Soup

January 6, 2020

Instant Pot Stuffed Pepper Soup

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In the winter and fall we love comforting soups and bonus if they’re an Instant Pot soup where they taste like they’ve been simmering all day where in reality they’ve cooked up in less than 30 minutes.

This Instant Pot Stuffed Pepper soup is about as good as they come – warm, full of taste and hearty as it gets!

Instant Pot Stuffed Pepper Soup Recipe

I love myself a good stuffed pepper – it was actually one of my favorite meals that my mom used to make, and now … I am seeing it in a soup version.

I could not wait to make my own stuffed peppers soup recipe, and this is THE recipe that you’ll also want to make if you are also craving the homemade and filling taste of stuffed pepper soup.

Stuffed Pepper Soup Ingredients:

This Instant Pot stuffed pepper soup is chock full of flavor and perfect with a crusty piece of french bread – a favorite dinner in a soup version and delicious!

  • 1 tbsp extra virgin olive oil
  • ½ medium red onion, diced
  • 2 large Poblano peppers, seeded and diced
  • 2 tsp garlic powder, minced
  • 1 tbsp Italian seasoning
  • Sea salt and black pepper, to taste
  • 2 pounds lean ground beef
  • 3½ cups beef or chicken broth
  • 28 ounce can crushed tomatoes, with liquid
  • 1 cup long-grain brown rice, uncooked
  • 3 tbsp fresh parsley, chopped

 

Add olive oil to Instant Pot® and select the sauté function. Set to high and once the display reads “hot,” add red onion, poblano peppers, garlic powder, and Italian seasoning.

Season with salt and black pepper, to taste, and cook, stirring continually, until the onions and pepper soften and develop a bit of color, approximately 4-5 minutes.

Transfer veggie mixture to a separate medium bowl. Add ground beef to the Instant Pot and brown for 3-4 minutes, or until no longer pink, stirring occasionally.

Turn the unit off and carefully drain any excess fat from the Instant Pot, keeping the ground beef inside the Instant Pot.

Pour sautéed veggies on top of the browned beef. Add broth, crushed tomatoes, and brown rice. Stir to combine and season with salt and black pepper, as desired.

Add the lid and set the pressure valve to “sealing.”

Select the “Manual” cooking option on the high setting and set cook time to 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure by switching the pressure valve to “venting”. Be careful – hot steam will come out the hole!

To serve, transfer soup to individual bowls and garnish with fresh chopped parsley, if desired. Enjoy!

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Instant Pot Stuffed Pepper Soup

This Instant Pot stuffed pepper soup is chock full of flavor and perfect with a crusty piece of french bread - a favorite dinner in a soup version and delicious!
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 501kcal

Ingredients

  • 1 tbsp extra virgin olive oil
  • ½ medium red onion diced
  • 2 large Poblano peppers seeded and diced
  • 2 tsp garlic powder minced
  • 1 tbsp Italian seasoning
  • Salt and black pepper to taste
  • 2 pounds lean ground beef
  • 3½ cups beef or chicken broth
  • 28 ounce can crushed tomatoes with liquid
  • 1 cup long-grain brown rice uncooked
  • 3 tbsp fresh parsley chopped

Instructions

  • Add olive oil to Instant Pot® and select the sauté function. Set to high and once the display reads “hot,” add red onion, poblano peppers, garlic powder, and Italian seasoning.
  • Season with salt and black pepper, to taste, and cook, stirring continually, until the onions and pepper soften and develop a bit of color, approximately 4-5 minutes.
  • Transfer veggie mixture to a separate medium bowl. Add ground beef to the Instant Pot and brown for 3-4 minutes, or until no longer pink, stirring occasionally.
  • Turn the unit off and carefully drain any excess fat from the Instant Pot, keeping the ground beef inside the Instant Pot.
  • Pour sautéed veggies on top of the browned beef. Add broth, crushed tomatoes, and brown rice. Stir to combine and season with salt and black pepper, as desired.
  • Add the lid and set the pressure valve to “sealing.”
  • Select the “Manual” cooking option on the high setting and set cook time to 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure by switching the pressure valve to "venting". Be careful - hot steam will come out the hole!
  • To serve, transfer soup to individual bowls and garnish with fresh chopped parsley, if desired.

Nutrition

Calories: 501kcal | Carbohydrates: 32g | Protein: 57g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1201mg | Potassium: 1675mg | Fiber: 7g | Sugar: 11g | Vitamin A: 908IU | Vitamin C: 71mg | Calcium: 138mg | Iron: 9mg

Filed Under: Dinner, Instant Pot Kate

Moms Cravings is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Hi There! I'm so glad you're here! I'm Kate, a midwest mom and wife, that loves easy recipes. Here you'll find all of my cravings from mom to mom advice, product reviews, and my family's best tried and true recipes. We have a lot of fun over on on Facebook here and all of the best of the best pins are here on Pinterest. Be sure to also join my mailing list here where you'll get all of the newest posts in your inbox weekly. I look forward to "meeting" you! xo Kate

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