Instant Pot Stuffed Pepper Soup (or Stove Top)
If you want the flavor of stuffed peppers without all the work, try this hearty soup. It’s healthy, comfort food in a bowl. You can use whatever kind of rice works best for you – white, brown, cauliflower or even orzo pasta. Enjoy! Makes 8 servings.
Ingredients
- 1 pound lean ground beef, turkey or chicken (if you buy a 1 1/3-pound package of Shady Brook Farms ground turkey, go with that!)
- 1 small onion, diced
- 3 bell peppers, chopped into 1 1/2-inch pieces (can use mix of colors)
- 3 stalks celery hearts, chopped
- 28 ounce can tomato puree (can swap with crushed or diced)
- 3 cups reduced-sodium chicken or beef broth or stock (3/4 of 32-ounce box)
- 2 to 3 garlic cloves, finely chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried parsley
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Turn Instant Pot onto sauté setting. Give the pan a heavy spray of non-stick spray. Add ground meat.
- As it cooks, break up the meat with a spoon or spatula. Brown meat so fully cooked.
- Drain off grease if needed. You won’t need to drain if you use an extra-lean ground meat.
- Add the chopped onion and celery to meat. Cook for three minutes.
- Mix in peppers and stir. Turn off heat.
- Add broth, tomato puree and rest of ingredients. Stir mixture.
- Cook on pressure for 7 minutes. It’ll take about 20 minutes to reach pressure.
- Natural release for 10 minutes, then do a quick release. I like to put a towel over top in case it sprays.
- Open cover. Give it a good stir, then taste to check the flavor. Adjust the salt, pepper, red pepper flakes as needed.
- Fill a soup bowl with about 1 ½ cups of the soup mixture and top with 1/2 cup of rice of choice (or a small pasta). Mix. Add a sprinkle of grated parmesan or Romano cheese. Viola!
Notes
STOVETOP INSTRUCTIONS:
- To cook in a pot or Dutch oven, simply follow the first six steps.
- Then heat up the mixture on medium high heat until the mixture starts to bubble.
- Cover, turn heat to low and simmer for about 25 minutes. The peppers should be soft.
- Give it a taste to check the flavor. Adjust the salt, pepper, red pepper flakes as needed.
- Fill a soup bowl with about 1 ½ cups of the soup mixture and top with 1/2 cup of rice of choice (or a small pasta). Mix.
- Add a sprinkle of grated parmesan or Romano cheese. Viola!