Instant Pot Stuffed Pepper Soup #SoupSaturdaySwappers

 It's pepper season and I am lucky enough to have a generous neighbor.  Every day he brings me bounty from his garden, including peppers of every shape, color and size.  I decided to use some of them to make this quick and delicious Stuffed Pepper Soup using my Instant Pot.

It's time for the Soup Saturday Swappers.......

Karen of Karen's Kitchen Stories is hosting this month and asked us to share Soups with Peppers (Spicy or Mild).  Let's see what everyone cooked up........

Corn and Roasted Sweet Red Pepper Soup from Karen’s Kitchen Stories

Fiery Pepper Soup from Magical Ingredients

Instant Pot Stuffed Pepper Soup from A Day in the Life on the Farm

Broccoli Rasam/Broccoli Soup from Sneha’s Recipe

If you like Stuffed Peppers, you are going to love this quick and easy soup version.  Even allowing for heat up and cool down of the pressure cooker, it is ready in way less than an hour.

Entrees, Soups, Beef, Peppers, Instant Pot

Soups

American

Yield: 4 servings

Author: Wendy Klik

Instant Pot Stuffed Pepper Soup

It's pepper season and I am lucky enough to have a generous neighbor. Every day he brings me bounty from his garden, including peppers of every shape, color and size. I decided to use some of them to make this quick and delicious Stuffed Pepper Soup using my Instant Pot.

Prep time: 5 MinCook time: 10 MinInactive time: 15 MinTotal time: 30 Min

Ingredients

• 1 lb. lean ground beef
• 2 cloves garlic, minced
• 1/2 Vidalia onion, diced
• salt and pepper to taste
• 3 bell peppers, seeded and diced
• 1 (15 oz) can diced tomatoes with juices
• 2 T. tomato paste
• 4 c. beef broth
• 3/4 c. long grain rice

Instructions

1. Heat Instant Pot to saute setting. Once hot, add the beef and onions. Cook, stirring and breaking up meat until beef is browned and crumbly and the onions are translucent.
2. Add the garlic, and stir for 30 seconds.
3. Add the broth and stir, scraping up any browned bits stuck to the bottom of the insert. Turn off Instant Pot.
4. Add the peppers, tomatoes with their juices and tomato paste. Stir to combine.
5. Stir in the rice. Seal the Instant Pot and manually set for high pressure for 10 minutes.
6. When Instant Pot cooking is complete, let the pressure come down for 5 minutes before using the instant release method and opening the pot.
7. Stir and serve immediately.

Notes

adapted from a recipe found at The Salty Marshmallow

Nutrition Facts

Calories

376.89

Fat (grams)

7.07

Sat. Fat (grams)

2.98

Carbs (grams)

45.84

Fiber (grams)

5

Net carbs

40.84

Sugar (grams)

11.37

Protein (grams)

32.81

Sodium (milligrams)

1223.78

Cholesterol (grams)

70.31

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