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Instant Pot Stuffed Pepper Soup

Kelly
A hearty bowl of soup is something that warms your bones and soul. This stuffed pepper soup is absolutely delicious. This Instant Pot stuffed pepper soup is loaded with vegetables, so its really nutritious, and just as good as it is good for you. It's so easy to make, and the Instant Pot speeds up the cooking time so you can have a wonderful healthy meal done in no time, and everyone will ask for seconds.
Prep Time 15 mins
Cook Time 10 mins
Pressure Release 8 mins
Total Time 33 mins
Servings 6

Ingredients
  

  • 1 pound of ground sirloin
  • 1 large sweet onion - chopped
  • 1 Tablespoon of minced garlic
  • 2 cans of diced tomatoes with green pepper and onion
  • 1 can of stewed tomatoes - chopped
  • 1 small 6 ounce can of tomato paste
  • 1 pouch of Success Rice
  • 1/2 green bell pepper - chopped
  • 1/2 red bell pepper - chopped
  • 1/2 orange bell pepper - chopped
  • 1/2 yellow bell pepper - chopped
  • 2 Tablespoons of Italian seasoning
  • 1 Tablespoon of sweet basil
  • 1 teaspoon of ground oregano
  • 1 teaspoon of garlic salt - more to taste if you prefer
  • 1 teaspoon of seasoned salt - more to taste if you prefer
  • 1 teaspoon of seasoned pepper - more to taste if you prefer
  • 1/3 cup of brown sugar
  • 4 cups of chicken broth
  • 2 cups of water
  • 1 Tablespoon of butter
  • 1 Tablespoon of Olive oil

Instructions
 

  • Press the Saute button on the Instant Pot and add butter and olive oil, add the onion and Saute until golden brown.
  • Add the ground sirloin, and cook until the meat is completely done, there's no pink left, and the meat is well browned.
  • Add the minced garlic, and mix well, and cook for 1 minute.
  • Turn off the Saute setting, and add the diced tomatoes, stewed tomatoes, tomato paste, Rice, green bell pepper, red bell pepper, orange bell pepper, yellow bell pepper, Italian seasoning, sweet basil, oregano, garlic salt, seasoned salt, seasoned pepper, and brown sugar.
  • Stir well, blending all ingredients, and scraping the bottom of the pot for any bits that might be stuck.
  • Add the Chicken Broth, and water, and stir again, scraping the bottom, to loosen any bits of onion, or sirloin, to prevent burning.
  • Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the Manual button and set the time to 10 minutes.
  • When the soup is cooked, it will beep and go to 'OFF'. Do a quick release, by gently turning the pressure valve from 'SEALING' to 'VENTING', and release the pressure.
  • When all pressure has been released, and the FLOAT VALVE is down, open the lid to the Instant Pot, and stir the soup.
  • Serve in bowls with your favorite crusty bread or crackers.
  • Enjoy!