InstaPot Stuffed Pepper Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 tablespoon oil (olive oil, canola oil, or avocado oil)
1 pound lean ground beef
1 small yellow onion chopped
2 cloves garlic minced
2 bell peppers chopped
5 cups low sodium beef broth
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
2 teaspoons paprika
1 (15 ounce can) tomato sauce
1 (15 ounce can) diced tomatoes
1 teaspoon sugar or honey optional
2 teaspoons Worcestershire sauce
¾ cup long grain white rice
Salt and pepper to taste
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Directions: |
Directions:1. Turn the instant pot to saute, add in the oil, and let it warm up for a minute. To the heated oil, add in the ground beef and minced onion. Saute the beef and onion, breaking up the beef into small pieces as it cooks, until the ground beef is nearly browned.
2. Add in the peppers and minced garlic and saute for 1 minute longer, just to toast the garlic and finish cooking the meat. Season with a bit of salt and pepper. Turn the Instant Pot off from the saute function.
3. Drain off any excess grease if needed and return the inner pot back to the pressure cooker.
4. Add the beef broth to the inner pot and scrape up any browned bits of meat from the bottom of the pot.
5. Stir in the garlic powder, onion powder, oregano, paprika the diced peppers, diced tomatoes, tomato sauce, sugar/honey (if using), and Worcestershire sauce.
6. Place the rice in a fine-mesh strainer and rinse well. Add to the inner pot.
7. Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 5 minutes.
8. Once cook time has elapsed, let pressure release naturally or for at least 15 minutes.
9. Taste and season with additional salt and pepper if needed. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:10min |
Personal
Notes: |
Personal
Notes: Leftovers: Leftover Stuffed Pepper Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Defrost in the refrigerator overnight, add in up to 1 cup of stock and reheat to the desired temp.
Peppers: Any color peppers work in this soup. I prefer a mixture of red, yellow, and/or green. But use what you have and what you like!
Rice: Be sure to use long-grain white rice to cook in the allotted time. It takes 22 minutes for long-grain brown rice to cook through, and in that time, the peppers will turn to mush--so white rice is best for this recipe.
Meat: Use lean ground beef, ground turkey, or ground chicken for this recipe.
Sodium: Because the stock, tomatoes, and Worcestershire sauce have added sodium, I wait to add additional salt to the broth until after the soup is prepared--that way I can control the sodium content.
Using Frozen Peppers and Onions: Feel free to use a 16-ounce bag of defrosted peppers and onions. I recommend sauteeing the mixture with the ground beef for the last few minutes, to give the frozen blend more flavor.
Added Sugar: The sugar/honey is optional, but it does help to balance out the acidity of the Feel free to omit if needed.
Nutrition
Calories: 237kcal | Carbohydrates: 25g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 369mg | Potassium: 762mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1570IU | Vitamin C: 53mg | Calcium: 24mg | Iron: 2mg
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