Instant Pot Stuffed Peppers Soup Recipe
This Instant Pot Stuffed Peppers Soup Recipe is ready in under 30 minutes! But this stuffed bell peppers soup pressure cooker recipe tastes amazing!
Servings: 6
Cost: $13.97 Recipe, $2.33 per Serving
Ingredients
- 1 pound ground beef
- ½ onion (chopped)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 can diced tomatoes (14 oz.)
- 1 can tomato sauce (14 oz.)
- 3 cups beef broth
- 1 tsp oregano
- 1 tsp garlic salt
- 1 Tbsp Worcestershire sauce
- ½ tsp pepper
- 2 cups white rice (cooked)
Instructions
- Turn the Instant Pot to the sauté setting.
- Add 1 pound ground beef and cook until browned, breaking it apart as it cooks.
- Once the beef is browned, cancel the sauté setting and drain any excess grease.
- Add ½ chopped onion, 1 diced red bell pepper, 1 diced green bell pepper, 1 can (14 oz.) diced tomatoes, 1 can (14 oz.) tomato sauce, 3 cups beef broth, 1 tsp oregano, 1 tsp garlic salt, 1 Tbsp Worcestershire sauce, and ½ tsp pepper to the Instant Pot. Stir to combine.
- Secure the lid and make sure the valve is set to sealing.
- Set the Instant Pot to pressure cook for 5 minutes.
- Once cooking is complete, perform a quick release.
- Stir the soup well before serving.
- Spoon into bowls and top each serving with cooked white rice from the prepared 2 cups cooked rice.
- Serve warm and enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5 days.
Nutrition
Calories: 482kcal | Carbohydrates: 62g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1609mg | Potassium: 965mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1275IU | Vitamin C: 57mg | Calcium: 90mg | Iron: 4mg
