What is an Instant Pot?

Instant Pot is a brand of multi-functional electric pressure cookers. It slow cooks, high pressure cooks, steams, cooks rice, and warms. It can roast chicken and meat, and make a myriad of meals in less time than stovetop. It can even be used for making yogurt and desserts.

Tasty recipe variations?

For incredible flavor, use half ground beef and half Italian sausage. Add veggies like baby spinach or baby kale. For a Mexican touch, replace the bell peppers with seeded and diced poblano chiles. Or add in a can of diced green fire-roasted chiles. For mild heat, garnish stuffed pepper soup with pepper Jack cheese or a sprinkling of red pepper flakes.

How to make this a vegetarian recipe?

Skip the meat. Use celery instead. Sauté the onion and celery in olive oil. Consider adding a bit of Worcestershire sauce for a beautiful umami boost. Skip the dairy cheese topping. Instead, garnish with a drizzle of olive oil plus a sprinkling of chopped Italian parsley or cilantro.

What to pair with stuffed pepper soup?

This hearty soup is a meal all on its own. But small servings can be paired with a crisp garden salad. Serve with elevated Jiffy cornbread , cheesy breadsticks , or rustic bread with spreadable butter. Another option is serving with dollops of sour cream and crushed tortilla chips.

How to store leftover soup?

Transfer stuffed pepper soup to a sturdy container with snap-on lid. Refrigerate up to 4 days. Or freeze up to 1 month. When ready to use, pull it from the freezer and defrost it in the fridge overnight. Rewarm on stovetop or in the microwave, stirring in some additional chicken stock.

Instant Pot Stuffed Pepper Soup | Quick Easy Recipe

INSTANT POT STUFFED PEPPER SOUP

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5 from 10 reviews

Author: Denay DeGuzman
Total Time: 35 Minutes
Yield: 4 Servings 1x

Description

Instant Pot stuffed pepper soup is savory, comforting and so delicious. This nourishing meal features hearty veggies and tasty ground beef. It’s garnished with Jack cheese and Italian parsley.

Ingredients

Units Scale

INSTANT POT STUFFED PEPPER SOUP

1 pound ground beef
1 large onion, diced
2 green bell peppers, diced
1 red bell pepper, diced
3 cloves garlic, pressed or minced
1/2 tablespoon granulated sugar
2 teaspoons dried oregano
1 1/4 teaspoons smoked paprika
1 teaspoon sea salt, or to taste
1 teaspoon black pepper
2 (15-ounce) cans diced tomatoes
4 cups chicken stock
1 cup uncooked long-grain white rice*
1 bay leaf

FOR UMAMI BOOST AFTER COOKING

1 1/2 tablespoons olive oil
1 1/2 tablespoons Worcestershire sauce

GARNISHES

Monterey Jack Cheese, shredded
Italian parsley, chopped

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Instructions

RECIPE PREP: In a fine-mesh strainer, rinse uncooked rice under cold running water. Swish the grains back and forth with your fingers until the milky water runs clear. Removing the surface starch will prevent the rice from developing a gooey texture while cooking.

Heat the Instant Pot using the “Saute” function. Add ground beef. Break it into small pieces with a wooden spoon. Stir until the meat is browned with no more pink, about 5 minutes. If using extra lean ground beef, stir in a drizzle of olive oil to add some delicious moisture.
With a slotted spoon, remove ground beef from the pot. Transfer it to a medium bowl. Leave the drippings in the pot. Add the onion. Sauté about 3 minutes until onion is lightly caramelized. Add bell peppers, garlic, oregano and paprika. Cook 1 minute. Return ground beef to the pot. Stir briefly to combine.
Add diced tomatoes (with their juices), chicken stock, rice and bay leaf. Stir to combine. Attach Instant Pot lid. The valve should be in the “sealing position.” Set Instant Pot to “Pressure Cook – Manual” for 4 minutes. Once Instant Pot has finished cooking, allow the pressure to naturally release for 10 minutes.
Carefully remove the lid. Stir the soup. Remove bay leaf. Add a drizzle of olive oil and some Worcestershire sauce. Adjust seasonings to taste. Ladle stuffed pepper soup into bowls. Garnish with shredded Monterey Jack cheese and chopped Italian parsley.

Equipment

Instant Pot

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Boos Blocks

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Kitchen Knife

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Notes

*ABOUT THE RICE: If you don’t have long-grain white rice, use white Jasmine rice or basmati rice instead. In the Instant pot, long-grain rice cooks in 4 minutes. If using Jasmine or Basmati, you’ll only need to cook it for 3 minutes. Do not use long-grain brown rice. It has a harder tougher hull that takes substantially longer to cook. By the time the rice is tender, the bell peppers will be mushy.

HOW TO STORE LEFTOVERS: Transfer soup to a sturdy container with snap-on lid. Refrigerate up to 4 days. Or freeze up to 1 month. When ready to use, defrost frozen soup in the fridge overnight. Rewarm on stovetop or in the microwave, stirring in some additional chicken stock.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Category: Soup
Method: Instant Pot
Cuisine: American

Find it online: https://www.confettiandbliss.com/stuffed-pepper-soup/