Easy instant pot stuffed pepper soup
By Jacobus Lombard
20’
Prep time
15’
Cook time
35’
Total time
413
Calories
8
Serving
Summary
Get out your pressure cooker and make this instant pot stuffed pepper soup. this one pot meal is easy to make and packed with flavor! you can make this stuffed pepper soup recipe for the entire week for an easy healthy lunch and/or dinner.
Jacobus Lombard
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Step by Step
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Tips and Warnings
- Storage: Store soup in the refrigerator in an air-tight container for up to 5 days.
- Reheating: The soup will thicken in the fridge, so add a little more beef broth before, heating back up, and serving.
- Freezer Directions: Let soup cool completely before transferring into a freezer-safe gallon-size bag. Seal bag tightly and then freeze for up to 3 months.
Ingredient
-
Medium onion1 -
Uncooked long grain white rice -
Beef broth1182.94 ml -
Olive oil29.57 ml -
Chili powder29.57 ml -
Red pepper flakes2.46 ml -
Salt1.23 ml -
Hot sauce29.57 ml -
Pepper1.23 ml -
Ground cumin4.93 ml -
Can tomato sauce28.35 g -
Can diced tomatoes28.35 g -
Ground beef0.45 kg -
Large green pepper1 -
Large red pepper1 -
Minced garlic14.79 ml -
Smoked paprika2.46 ml -
Uncooked long grain white rice236.59 ml -
Can green chiles28.35 g