Hearty Instant Pot Stuffed Pepper Soup

$For this tasty soup, you need: - 1 lb ground turkey or beef - 1 large onion, diced - 2 cloves garlic, minced - 2 large bell peppers (any color), diced - 1 can (14.5 oz) diced tomatoes, with juice - 4 cups vegetable or chicken broth - 1 cup uncooked rice (white, brown, or cauliflower rice) - 1 tablespoon Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste These main ingredients give the soup its rich, hearty flavor. The meat adds protein, while the vegetables bring freshness and color. The tomatoes add a nice acidity, and the broth makes it warm and comforting. You can enhance the flavor with: - 1 cup shredded cheese (cheddar or mozzarella) for topping - Fresh parsley, chopped, for garnish (optional) Adding cheese gives a creamy texture, while parsley adds a pop of freshness. These options make each bowl even more delightful. To make your soup extra special, consider these toppings: - A swirl of cream for richness - Crusty bread on the side for dipping These toppings not only add flavor but also make the meal feel complete. Enjoy every spoonful! {{ingredient_image_2}} Start by setting your Instant Pot to Sauté mode. Add 1 pound of ground turkey or beef. Use a wooden spoon to break it apart. Cook for 5 to 7 minutes until it’s browned. If there is extra fat, drain it. This step gives your soup a great base. Next, add 1 large diced onion and 2 minced garlic cloves. Stir them for 2 to 3 minutes until the onion looks clear. The garlic will smell great. This mix adds depth to your soup's flavor. Now, add 2 large diced bell peppers to the pot. Sauté these for another 2 minutes. This helps blend their flavors with the meat and aromatics. After that, pour in 1 can of diced tomatoes, including the juice. Then, add 4 cups of vegetable or chicken broth. Next, mix in 1 cup of uncooked rice, 1 tablespoon of Italian seasoning, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Stir everything well until combined. Close the Instant Pot lid and ensure the vent is sealed. Select the Manual or Pressure Cook setting. Set the timer for 10 minutes on high pressure. Once the cooking time is up, wait for a natural pressure release for 5 minutes. After that, do a quick release to let out any remaining steam. Always be careful when doing this. When the lid opens, stir the soup. Check if the rice is soft. If it needs more time, cover and let it sit for a few more minutes. Adjust the seasoning if needed. Ladle the soup into bowls. Top each serving with shredded cheese. Let it melt a bit. If you like, add chopped parsley for freshness. Enjoy this hearty meal! To make the best Instant Pot stuffed pepper soup, start with fresh ingredients. Fresh bell peppers add a sweet crunch. Use good quality ground turkey or beef for rich flavor. Adding garlic and onion enhances the taste. Don't skip the Italian seasoning; it ties everything together. Smoked paprika gives a lovely warmth, so be generous. Adjust salt and pepper to your liking. If you want heat, add red pepper flakes. One common mistake is overcooking the rice. Make sure to check it after cooking. If it isn’t soft yet, let it sit for a few minutes before serving. Another error is not sealing the pot properly. Always check the lid and vent before cooking. Using low-quality broth can dull the flavor. Choose a broth that has good taste. Lastly, don’t forget to taste and adjust seasoning before serving. Serve the soup hot in bowls. Top it with shredded cheese for extra creaminess. A sprinkle of fresh parsley adds a nice touch. Pair it with crusty bread for a complete meal. You can also serve it with a side salad for freshness. For a richer taste, swirl in some cream before serving. These simple additions make your meal more inviting and satisfying. Pro Tips Cook the Rice Separately: If you prefer a firmer texture, consider cooking the rice separately and adding it to the soup just before serving. Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of red pepper flakes can give it a nice kick! Use Leftover Veggies: This recipe is a great way to clear out your fridge. Toss in any leftover vegetables you have on hand for added nutrition and flavor. Make it Creamy: For a creamier version, stir in a splash of heavy cream or a dollop of sour cream just before serving. {{image_4}} You can use either ground turkey or beef in this soup. Ground turkey is lean and great for a lighter meal. It brings a mild taste that lets other flavors shine. On the other hand, beef adds a rich, hearty flavor that many love. If you choose beef, make sure to drain extra fat after cooking. This little step keeps the soup from getting too greasy. Both options work well in this recipe, so pick what you like best. The rice you choose can change the soup's texture and taste. White rice cooks quickly and stays soft. It blends well with the soup, making it comforting. Brown rice is chewier and adds a nutty flavor. It takes longer to cook, so you might need to adjust the time. Cauliflower rice is a great low-carb option. It cooks fast and adds nutrients without extra carbs. All three choices are delicious, so feel free to experiment! You can easily make this soup vegetarian by swapping out the meat. Use canned beans like black beans or chickpeas for protein. They add fiber and make the soup filling. You can also add more veggies, like corn or zucchini, for extra flavor. Use vegetable broth instead of chicken broth to keep it vegetarian. This way, you can enjoy a tasty, hearty bowl without meat! Store any leftover soup in an airtight container. Place it in the fridge for up to three days. Make sure it cools down before sealing. If you have a large batch, consider dividing it into smaller portions. This makes it easier to grab a bowl when you're hungry. To reheat, pour the soup into a pot over medium heat. Stir it often to prevent sticking. Heat until just warm, about 5-10 minutes. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat for 2-3 minutes, stirring halfway through. Add a splash of broth if it thickens too much. You can freeze the soup for up to three months. Use a freezer-safe container or zip-top bag. Leave some space at the top since the soup will expand as it freezes. When you’re ready to eat, thaw it overnight in the fridge. Reheat using the steps above for a quick meal. Yes, you can make this soup on the stovetop. Start by browning the meat in a large pot. Add the onions and garlic, then cook until soft. Next, stir in the bell peppers. Follow with the diced tomatoes, broth, and rice. Bring this mixture to a boil, then reduce heat and simmer for about 20 minutes. Check the rice for doneness before serving. This method gives you a similar tasty result. If you want to skip the rice, try quinoa or barley. Both grains provide a nice texture. You could also use riced cauliflower for a low-carb option. Just remember to adjust the cooking time if using quick-cooking grains. If you want a creamy soup, add some cream cheese or sour cream during cooking. This adds richness without the grains. This soup is mild but flavorful. The spices enhance the taste without being hot. If you like more heat, add crushed red pepper flakes or diced jalapeños. You can also use spicy sausage instead of ground turkey or beef. Just remember to taste as you go. You can always add more heat, but it’s hard to take it away once it’s in! This blog post covers how to make tasty Instant Pot stuffed pepper soup. We discussed ingredients, like meats and veggies, along with ways to boost flavor. I shared step-by-step cooking methods, tips for perfecting your soup, and ways to adapt the recipe. We also looked at how to store leftovers and answered common questions. With these insights, you can create a warm, hearty meal your family will love. Enjoy making this dish and feel proud of your cooking skills!$

Hearty Instant Pot Stuffed Pepper Soup

A comforting and flavorful soup made with ground turkey or beef, bell peppers, and rice, all cooked in an Instant Pot.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

1 lb ground turkey or beef
1 large onion, diced
2 cloves garlic, minced
2 large bell peppers, diced
1 can (14.5 oz) diced tomatoes, with juice
4 cups vegetable or chicken broth
1 cup uncooked rice (white, brown, or cauliflower rice)
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
to taste salt and pepper
1 cup shredded cheese (cheddar or mozzarella) for topping
optional Fresh parsley, chopped, for garnish

Instructions

Begin by setting your Instant Pot to the Sauté mode. Add the ground turkey or beef, breaking it apart with a wooden spoon. Cook until browned, which should take about 5-7 minutes. If there is excess fat, drain it before proceeding to the next step.
Next, add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant.
Incorporate the diced bell peppers into the pot. Sauté for another 2 minutes.
Pour in the can of diced tomatoes (including their juice), followed by the broth. Add the uncooked rice, Italian seasoning, smoked paprika, and season generously with salt and pepper. Stir thoroughly to ensure all ingredients are well combined.
Close the lid of the Instant Pot and ensure the vent is sealed. Select the Manual or Pressure Cook setting, adjusting the time to 10 minutes on high pressure.
Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes. After that, carefully perform a quick release to release any remaining pressure.
Open the lid and stir the soup. Check the rice for doneness; if it needs further softening, let it sit covered for an additional few minutes. Adjust seasoning if necessary.
Ladle the hearty soup into individual bowls. Generously top each serving with shredded cheese, allowing it to melt slightly. For added freshness, sprinkle with chopped parsley, if desired.

Notes

Serve with a crusty piece of bread on the side for an inviting meal. Consider adding a swirl of cream on top for an elegant touch, alongside the cheese.

Keyword instant pot, soup, stuffed peppers