Keyword: Instant Pot stuffed pepper soup, Instant Pot stuffed pepper soup recipe
Prep Time: 10 minutesminutes
Cook Time: 13 minutesminutes
Time to Pressure: 10 minutesminutes
Total Time: 33 minutesminutes
Servings: 6servings
Calories: 305kcal
Author: Cook Dinner Tonight
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
1poundlean ground beef
1yellow oniondiced
3garlic clovesminced
2green bell peppersseeded and diced
1red bell pepperseeded and diced
214.5ounce cans fire roasted diced tomatoes
14.5ouncecan crushed tomatoes
4cupsbeef broth
2tablespoonsred wine vinegar
2teaspoonsItalian seasoning
1teaspoonsalt
1cupuncooked long-grain white rice
Parmesan cheese
Parsley
Instructions
Select SAUTE on the Instant Pot.
When, hot add the ground beef.
Cook until the beef is cooked through, about 4 minutes.
Drain the grease and return the ground beef to the inner pot.
Add the onion.
Sauté for about 3 minutes or until the onion is softened, stirring regularly.
Stir in the garlic, and cook for 30 seconds, stirring regularly.
Press CANCEL.
Add in the bell peppers, diced tomatoes, crushed tomatoes, beef stock, red wine vinegar, Italian seasoning, salt, and rice.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 6 minutes.
When the cooking time has finished, carefully turn the pressure release valve to VENTING to quickly release the pressure.
Give everything a good stir, and serve topped with fresh parsley and grated parmesan, if desired.
Notes
Ground beef: I like to use 85% or 90% lean. Using a leaner ground beef can leave you with dry beef.
Onion: You could also use a white onion. You'll need about 1 ¼ cups diced onion.
Diced tomatoes: I like to use fire roasted diced tomatoes because it gives the soup a little something extra. You could also use diced tomatoes if you prefer.
Beef broth: I like to used reduced-sodium beef broth so that I can control the salt level.
Keeping the soup on warm:If you aren't planning to serve the soup right away and want to leave it on WARM, then you'll need extra broth as the rice keeps absorbing broth as it sits.