This Instant Pot stuffed pepper soup is a flavorful and filling dish.
Prep Time20 minutesmins
Cook Time22 minutesmins
Total Time42 minutesmins
Course: Soup
Cuisine: American
Servings: 4
Author: I Don't Have Time For That
Equipment
6 qt Instant Pot
Ingredients
1poundground beef
1large oniondiced
2green bell peppersdiced
1red bell pepperdiced
2clovesgarlicminced
½teaspoonsmoked paprika
½teaspoondried oregano
2cansdiced tomatoes (15 ounces each)
4cupschicken stock
1cupuncooked long-grain white rice
1 bay leaf
Instructions
Heat the Instant Pot using the Saute function. Add the ground beef and cook, stirring occasionally until the meat is browned and broken into small pieces, about 5 minutes.
Using a slotted spoon, remove the ground beef and add to a bowl but leave the drippings in the Instant Pot.
Add the onion and cook, stirring occasionally, until it is soft and just starting to brown, about 3 minutes.
Add the bell peppers, garlic, paprika, and oregano and cook for an additional minute.
Add the diced tomatoes, chicken stock, rice, and bay leaf. Add the ground beef back to the pot as well. Stir to combine.
Attach the lid and ensure the valve is in the “sealing position”. Set the Instant Pot to Pressure Cook - Manual for 4 minutes. Once the Instant Pot has finished, allow the pressure to naturally release for 10 minutes.
Remove the lid and stir the soup. Season with salt and pepper to taste. Remove the bay leaf.
Serve the soup with desired toppings.
Notes
Store any leftovers in an airtight container in the fridge for up to three days.