This instant pot stuffed pepper soup is scrumptious and delicious. Its texture is creamy. You will love it.
Instant Pot stuffed pepper soup
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 10
Calories 184 kcal
Ingredients
- 1 lb ground beef
- 1 bay leaf
- 1/3 cup celery diced
- 1 onion diced
- 4 garlic cloves minced
- 1 tbsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp dried thyme
- 1/2 tsp oregano
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 3 bell peppers chopped
- 4 cup beef broth
- 1 tbsp Worcestershire sauce
- 3/4 cup white wine uncooked and rinsed
- 1 can tomatoes diced
- 1 can tomato sauce
Instructions
Turn on the instant pot and select sauté.
Add beef after it displays Hot and cook for 5 minutes.
Add onions, celery and cook for 3 minutes.
Add spices and garlic and sauté for 1 minute.
Add peppers, beef broth, Worcestershire sauce, rice and stir well.
Cover the instant pot by lid and let the broth heat up for a while.
Add diced tomatoes and tomato sauce.
Press cancel and close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 4 minutes, release the pressure naturally through steam vent.
Open the lid, add salt to taste and serve.
This recipe is part of the biggest Instant Pot Recipe Index.
If you loved this recipe, give it love. Thanks :)
If you loved this recipe, give it love. Thanks :)
