Instant Pot Stuffed Pepper Soup
Ingredients
-
1
lb
Lean Ground Beef or Ground Turkey
-
1
each
Bay Leaf
-
⅓
cup
Celery, diced
-
1
each
Onion, diced
-
4
cloves
Garlic, pressed or minced
-
1
Tablespoon
Paprika
-
1
teaspoon
Italian Seasoning
-
¼
teaspoon
Thyme Leaves, dried
-
½
teaspoon
Oregano
-
1 ¼
teaspoons
Salt
-
½
teaspoon
Black Pepper
-
3
each
Bell Peppers, chopped (2 green and 1 red)
-
4 ½
cups
Beef Broth, low sodium
-
1
Tablespoon
Worcestershire Sauce
-
¾
cup
Long Grain White Rice, rinsed, uncooked
-
1
(14 oz) can
Diced Tomatoes, with juice
-
1
(14 oz) can
Tomato Sauce
Instructions
- Prep all ingredients before starting to cook.
- Turn on the Sauté function of the Instant Pot and add the ground beef and bay leaf, cooking for 5 minutes.
- Add the diced celery and onion, cooking for an additional 3 minutes.
- Stir in the minced garlic and spices, cooking for 30 seconds.
- Add the chopped bell peppers and stir.
- Pour in the beef broth and Worcestershire sauce, then cover to heat the broth.
- Add the rinsed rice gently pressing it into the broth without stirring.
- Add the tomato sauce and diced tomatoes, again without stirring.
- Seal the Instant Pot lid and set to Pressure Cook for 4 minutes.
- After cooking, let it sit for 10 minutes for natural release, then quick release the remaining pressure.
- Open the lid carefully, stir the soup, and adjust salt if needed.
- Serve immediately.
Nutrition Facts (estimated)
Servings
8 - 10
Calories
259
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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