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Instant Pot stuffed pepper soup
Course
Main Course
Cuisine
American
Keyword
beef, bell pepper, 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.
Nutrition
Calories:
184
kcal