Instant Pot Stuffed Pepper Soup
This Instant Pot Stuffed Pepper Soup is easier than making stuffed peppers themselves! It comes together with marinara sauce, ground chicken, rice and bell peppers for a super hearty and filling meal.
Servings: 8 servings
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic minced
- 1 lb ground chicken
- 2 tsp PC Black Label smoked paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 (796mL) can Diced tomatoes
- 1 (650mL) jar marinara sauce (or any type of tomato sauce)
- 4 cups beef broth (or chicken broth)
- 3/4 cup white rice
- 2 green peppers, chopped
- 2 red peppers, chopped
- 1/2 cup parmesan cheese, grated (optional, for topping)
- 1/4 cup chopped fresh parsley (optional for garnish)
Set Instant Pot to saute mode. Add olive oil, onions and garlic, sauteeing for 30 seconds. 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.
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.
Open lid when safe to do so and stir in bell peppers, then replace lid and let sit for 2 minutes. Serve in large bowls and top with cheese and parsley. Serve and enjoy!
Calories: 331kcal | Carbohydrates: 32g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 1215mg | Potassium: 634mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2250IU | Vitamin C: 65.2mg | Calcium: 50mg | Iron: 2.7mg