Instant Pot Stuffed Pepper Soup
If you're needing a new soup recipe for cooler weather, look no further than this Instant Pot Stuffed Pepper Soup!
Instant Pot Stuffed Pepper Soup
Stuffed Peppers are one of my favorite low-carb flavors for a dinner at home. I was excited to transition this recipe into a soup and Instant Pot recipe. The soup is a bit more hearty and of course great for cooler weather!
This recipe has a LOT of vegetables, so if you're ready to get more veggies into your family's diet, this meal is a must-try. The best part is that the flavors and colors mix into a beautiful soup, so it's hard to be picky.
To make this Instant Pot Stuffed Pepper Soup, you will first need to brown your onions and ground beef in the Instant Pot. I always use my saute feature, since it's using up one less pan in the kitchen!
If you have issues with your Instant Pot alarming the BURN feature or just smoking a lot when you saute meats, a trick is just to add a TBSP of water to the pot. This keeps the food from sticking as bad on the bottom of the pan. You can also coat the inside of the Instant Pot thoroughly with non-stick spray before you add your ingredients.
You can use whatever mix of ground beef you prefer for this recipe, but since it's a soup, I like to stick with a leaner ground beef mix. Try 90/10 ground beef, or even less on the fat. It's also an option to use ground turkey if you need to stick to a low-fat eating plan.
Additional Ingredients for Stuffed Pepper Soup:
Next, chop those veggies. You may notice the long list of veggies I have listed in the recipe. If you end up without one of them, it's totally OK. This recipe has so many flavors you won't miss it if you accidentally forgot one type of bell pepper or just don't like the taste of one of them. You will need roughly half of each pepper, chopped. Do make sure you have the adequate amount, since the peppers add all the flavor to this soup.
It might help to have another person in the kitchen chopping veggies on this one! Or, you can chop your vegetables ahead of time.
I actually do chop veggies earlier, add to a sealed container, and then just dump them all in the Instant pot later when I am ready to start dinner. I don't know why but afternoons are just so hectic! A lazy day always ends up busy in the afternoon, it seems. Be sure to have a good knife and cutting board for this recipe too. It will help keep chopping from becoming tedious.
I haven't gotten one but I want to have one of these handy manual choppers!
long spoonStir with a long spoon to deglaze the pan, and then add your liquid ingredients.
Scraping the bottom of the pan is an important part of this recipe, since all those delicious bits of meat tend to stick to the pan. You want those to flavor your soup!
Add tomatoes, tomato paste, Success Rice, and all your veggies and seasonings at this point. The type of tomatoes you use is also up to you.
When I make soups for the entire family and know small kids will be eating too, I tend to grab the diced tomatoes. Something about large bites of vegetables isn't appealing to the kids. For myself, I like the stewed tomatoes since they are full of flavor. You can use any type, in the amount listed in the recipe.
This recipe cooks up quickly. See the note at the bottom of the recipe on how I cool my soups down after cooking them in the Instant Pot. Does everyone's Instant Pot stay extremely hot with soups?? I don't know, but I do have to take that extra step to let the flavors mix and the soup not burn my mouth.
I have to stay the rice adds so much to this dish. It's what ties this recipe together and gives it the stuffed pepper flavor, rather being than just a vegetable soup! It's so hearty.
Notes on the Nutrition:
Another of my favorite things about this soup is that it's generally low carb. You do have some from the rice, so I wouldn't call this Keto or zero-carb, but there are no high carb ingredients like potatoes or pasta. It's a bit friendlier on your diet than some other soups are. I have not tried switching out the rice for brown rice or riced vegetables at this time.
For those staying low sodium, this recipe is ideal since you're not using a lot of canned ingredients. You can use No Salt Added chicken broth, and no-salt canned tomatoes. Tomato paste has very little sodium, but compare brands as some have more than others. Skip the salt or use a salt alternative for the 1 tsp. the recipe calls for.
Instant Pot Stuffed Pepper Soup
Ingredients
- 1 pound of ground sirloin
- 1 large sweet onion - chopped
- 1 Tablespoon of minced garlic
- 2 cans of diced tomatoes with green pepper and onion
- 1 can of stewed tomatoes - chopped
- 1 small 6 ounce can of tomato paste
- Success Rice - 1 pouch
- 1/2 green bell pepper - chopped
- 1/2 red bell pepper - chopped
- 1/2 orange bell pepper - chopped
- 1/2 yellow bell pepper - chopped
- 2 Tablespoons of Italian seasoning
- 1 Tablespoon of sweet basil
- 1 teaspoon of ground oregano
- 1 teaspoon of garlic salt - more to taste if you prefer
- 1 teaspoon of seasoned salt - more to taste if you prefer
- 1 teaspoon of seasoned pepper - more to taste if you prefer
- 1/3 cup of brown sugar
- 4 cups of chicken broth
- 2 cups of water
- 1 Tablespoon of butter
- 1 Tablespoon of Olive oil
Instructions
HERE'S WHAT YOU DO:
Press the Saute button on the Instant Pot and add butter and olive oil, add the onion and Saute until golden brown,
Add the ground sirloin, and cook until the meat is completely done, there's no pink left, and the meat is well browned.
Add the minced garlic, and mix well, and cook for 1 minute.
Turn off the Saute setting, and add the diced tomatoes, stewed tomatoes, tomato paste, Rice, green bell pepper, red bell pepper, orange bell pepper, yellow bell pepper, Italian seasoning, sweet basil, oregano, garlic salt, seasoned salt, seasoned pepper, and brown sugar.
Deglaze pan gently with liquid from the veggies.
Stir well, blending all ingredients, and scraping the bottom of the pot for any bits that might be stuck.
Add the Chicken Broth, and water, and stir again, scraping the bottom, to loosen any bits of onion, or sirloin, to prevent burning.
Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the Manual button and set the time to 10 minutes.
When the soup is cooked, it will beep and go to 'OFF'.
Do a quick release, by gently turning the pressure valve from 'SEALING' to 'VENTING', and release the pressure.
When all pressure has been released, and the FLOAT VALVE is down, open the lid to the Instant Pot, and stir the soup.
Serve in bowls with your favorite crusty bread or crackers. Enjoy!
Notes
Tip: My Instant Pot gets very hot and soups are often too hot to serve right away. To serve soups, an easy trick is to carefully lift the inner pot out (using two hands and sturdy oven mitts) and place on a pot holder on the counter. Let cool for 5-10 minutes. Do not use a trivet, as the pot may become unsteady and tip over.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 290Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 57mgSodium 1058mgCarbohydrates 30gFiber 4gSugar 17gProtein 20g
