Cozy Stuffed Pepper Soup in the Pressure Cooker Recipe
This Cozy Stuffed Pepper Soup is a hearty and comforting dish made in a pressure cooker. It combines ground beef, sweet bell peppers, aromatic onions, garlic, and rice in a flavorful tomato-based broth. Perfect for quick, cozy meals, this soup delivers all the taste of classic stuffed peppers in a warm, easy-to-prepare soup form.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to season
- 1 small yellow onion, chopped (about 1 cup)
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 cans petite diced tomatoes (14.5 oz each)
- 1 can tomato sauce (15 oz)
- 1 can low-sodium beef broth (14.5 oz)
- 2 ½ tablespoons chopped fresh parsley, plus more for garnish
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup uncooked long grain white or brown rice
- Cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in the pressure cooker pot over medium-high heat. Add the ground beef, season with salt and pepper, and brown until fully cooked. Drain excess fat and set the beef aside.
- Sauté Vegetables: Add the remaining tablespoon of olive oil to the pot, then add chopped onions, red and green bell peppers, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Liquids and Seasonings: Stir in the diced tomatoes, tomato sauce, beef broth, dried basil, dried oregano, fresh parsley, and the browned ground beef. Mix thoroughly to combine all ingredients.
- Pressure Cook the Soup: Bring the mixture to a boil. Secure the pressure cooker lid and cook on high pressure for 10 minutes to meld the flavors and cook the ingredients through.
- Release Pressure: Use the quick release method to release pressure carefully and prevent overcooking.
- Finish with Rice: Stir in the cooked rice to the soup. Alternatively, serve rice separately if preparing leftovers to maintain rice texture.
- Season and Serve: Adjust the soup with salt and pepper to taste. Garnish with additional chopped parsley and serve hot, topped with shredded cheddar or mozzarella cheese if desired.
Notes
- For a thinner soup consistency, use less rice when adding to the soup.
- To keep leftovers fresh and prevent mushy rice, store cooked rice separately from the soup.
- This soup freezes well for up to 3 months. Reheat gently before serving.
