Instant Pot Stuffed Pepper Soup
This Instant Pot Stuffed Pepper Soup is easier than making stuffed peppers themselves, with marinara sauce, ground chicken, rice and peppers.
Servings: 8 servings
Calories: 331kcal
Ingredients
- 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)
Instructions
- 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!
Video
Nutrition
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