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4.94
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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!
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Instant Pot, Soup
Cuisine:
American
Servings:
6
Calories:
482
kcal
Author:
Carrie Barnard
Ingredients
1
pound
ground beef
1/2
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
1/2
tsp
pepper
2
cups
white rice
(cooked)
Instructions
Turn your Instant pot to the sauté setting.
Add in the ground beef and break it apart and allow it to brown.
Once brown, cancel the sauté setting and drain off any excess grease.
Place everything else (except the rice) into the instant pot. Stir to combine.
Add the lid. Make sure the top is set to sealing.
Then set the pressure to 5 minutes.
Once finished do a quick release. The peppers will be soft and delicious.
Stir before serving.
Spoon into a bowl and top with a spoonful of cooked rice.
Enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5 days.
Nutrition
Calories:
482
kcal
|
Carbohydrates:
62
g
|
Protein:
21
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
54
mg
|
Sodium:
1609
mg
|
Potassium:
965
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
1275
IU
|
Vitamin C:
57
mg
|
Calcium:
90
mg
|
Iron:
4
mg