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4.8 from 5 votes

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 184kcal

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: 184kcal