Instant Pot Stuffed Pepper Soup
Instant Pot Stuffed Pepper Soup is a comforting and hearty dish that transforms the classic flavors of stuffed peppers into a delightful soup. This one-pot meal combines vibrant bell peppers, savory ground beef, and a rich tomato broth, all cooked swiftly in your Instant Pot. Perfect for busy weeknights or cozy gatherings, this soup offers warmth and satisfaction with every spoonful. Enjoy it as a family favorite or an easy meal prep option that’s both nutritious and delicious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1 cup green bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb lean ground beef
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium beef broth
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare the ingredients by chopping the bell peppers and onion; mince the garlic.
- In the Instant Pot, select the sauté function. Add olive oil and sauté onions and bell peppers until tender (about 5 minutes).
- Add ground beef; cook until browned, breaking it up as it cooks.
- Stir in garlic, Italian seasoning, diced tomatoes (with juice), and beef broth; mix well.
- Seal the lid and set to pressure cook on high for 10 minutes. Release steam carefully when done.
- Serve hot in bowls; garnish with parsley or cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: - For a vegetarian version, substitute ground beef with lentils or quinoa. - Feel free to add extra vegetables like corn or zucchini for additional nutrition. - Store leftovers in airtight containers in the fridge for up to three days.