Turn on Instant Pot. Press SAUTE and add oil in. Sauté diced green pepper and onion for about 3 minutes before adding ground beef and minced garlic. Break up the meat into smaller (possibly same-size) pieces. Mix around and brown partially.
Add roasted peppers that you have cut into smaller pieces and the rest of the ingredients. Mix well and lock the lid in place.
Turn the steam valve to SEALING. Press MANUAL (pressure cooking) and adjust the time to 5 minutes. When the cooking is finished, wait 10 minutes before releasing the pressure.
Taste and season more, if needed.
This recipe was developed for a 6-quart/6-liter instant pot.
The cooking time does not include time needed for the pot to come to pressure and release its pressure. This time may vary. In general, count with extra 25 minutes.
Sunflower oil can be substituted with vegetable or olive oil.
Green Bell Pepper and Italian peppers work both well here.
Instead of beef broth you can use chicken broth or vegetable stock.
If you have leftover cooked rice that you want to use, add it to the soup right before serving.
This recipe yields 6-8 portions, depending on the serving size.
To get thinner soup, add more liquid.
Tomato juice can be substituted with tomato sauce or tomato passata.
Course: Dinner, Lunch, Main Course, Soup
Keyword: Easy Instant Pot Recipes, Stuffed Pepper Soup Recipe
Instant Pot Stuffed Pepper Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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