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Instant Pot Stuffed Pepper Soup
Don’t you just love your Instant Pot? This I
nstant Pot stuffed pepper soup
is super easy to make, it literally makes itself! This stuffed bell pepper soup recipe goes from counter prep to Instant Pot to the table in less than 30 minutes!
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course:
Lunch, Side Dish, Soup
Cuisine:
American
Servings:
10
servings
Calories:
336
Author:
Candace
Equipment
Instant Pot
Vegetable Chopper
Ingredients
2
pounds
ground beef
1
onion
diced
2
cloves
garlic
minced
1
teaspoon
Italian dressing mix
or Italian seasoning
4
cups
low sodium beef broth
1
green bell pepper
diced
2
bell pepper
diced (yellow, orange, or red or any combo)
1
teaspoon
freshly ground black pepper
2
Tablespoons
Worcestershire sauce
4 ½
ounces
diced green chilies
1 can, optional
28
ounces
crushed tomatoes
1 can
28
ounces
diced tomatoes
1 can
2
cups
cooked rice
or 1 cup uncooked rice, add 1-2 cups water to Instant Pot along with rice
¼-⅓
cup
fresh parsley
chopped
,
to taste
freshly ground black pepper
to taste
Instructions
Prepare all ingredients. Turn Instant Pot to saute and brown ground beef for 3 minutes. Add onion and garlic and saute until cooked through.
Add
Italian dressing mix
, beef broth, peppers, pepper, Worcestershire and green chilies if using. Mix.
If using uncooked rice, add rice and water. Add crushed tomatoes and diced tomatoes, without mixing.
Set Instant Pot to Soup (or Manual), High for 5 minutes (or 10 if using uncooked rice). Use quick release once cooking complete.
Add (cooked) rice and parsley to soup and stir. Serve with cracked pepper and garlic bread!
Nutrition
Calories:
336
|
Carbohydrates:
22
g
|
Protein:
21
g
|
Fat:
19
g
|
Saturated Fat:
7
g
|
Cholesterol:
64
mg
|
Sodium:
512
mg
|
Potassium:
952
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
1179
IU
|
Vitamin C:
58
mg
|
Calcium:
83
mg
|
Iron:
4
mg