This Instant Pot Stuffed Pepper Soup is easier than making stuffed peppers themselves, with marinara sauce, ground chicken, rice and peppers.
Step 1 Set Instant Pot to saute mode. Add olive oil, onions and garlic, sauteeing for 30 seconds.
Step 2 Add chicken and saute for 3-4 minutes until lightly browned, then add smoked paprika, Italian seasoning and salt, sauteeing another 1-2 minutes. Turn off saute mode.
Step 3 Add diced tomatoes, marinara sauce, beef broth and rice in that order. Put lid on Instant Pot and cook on high pressure for 3 minutes, then do a quick release of the pressure.
Step 4 Open lid when safe to do so and stir in bell peppers, then replace lid and let sit for 2 minutes.
Step 5 Serve in large bowls and top with cheese and parsley. Serve and enjoy!
Storing and Reheating This soup will last in the fridge for 3-4 days making it a great meal prep recipe for lunch or dinner. When ready to enjoy, reheat in the microwave on high for about 2-3 minutes.
How to Freeze To freeze, allow the soup to cool to room temperature. Freeze a batch in glass meal prep bowls/containers that have lids. Individual servings allow you to pull them out and enjoy whenever you are in a hurry and need a quick meal.