Description
All the delightful flavors of stuffed peppers in a much easier Instant Pot soup form! Hearty and delicious, this soup takes only 7 minutes cook time in the pressure cooker.
Ingredients
Scale
- 1 Tablespoon extra virgin olive oil
- 1 medium onion, peeled & chopped
- 4 – 7 cloves garlic, peeled & chopped
- 1 lb. ground venison or lean ground beef (could also use ground chicken or turkey)
- 1 bay leaf
- 2 cups juices from cooking beans (or beef broth)
- 3 cups beef broth (or 3 cups water + 3 teaspoons Better than Bouillon Beef or Chicken flavor)
- 1 cup pasta sauce (I used my vodka sauce, but use a good marinara or whatever Italian sauce you love)
- 1 15-oz. can tomatoes or 1 pint home-canned tomatoes, with juices
- 3 – 4 bell peppers, seeded & chopped (red, yellow, orange or green)
- 3 teaspoons Italian Seasoning (or to taste)
- Flavor additions (optional, but recommended): 1 teaspoon Trader Joe’s Mushroom Umami seasoning, 1/2 – 1 small jalapeno, chopped, and 1 cup chopped zucchini
- For serving: Cooked brown basmati rice and shredded mozzarella or Italian blend of cheeses
Instructions
- In a nonstick pan over medium heat on the stove – or in your Instant pot on the saute setting, saute the onion in olive oil until soft and translucent. Add the garlic and cook briefly. If you’re doing this in a separate pan, pour the onion and garlic into the Instant Pot, then brown the ground beef in your pan. Otherwise, move the onions to the outside of the IP pan and add the ground beef in the center, cooking and stirring until it’s browned. Be sure to scrape up any browned bits off the bottom of the pan.
- Add all the other ingredients to the Instant Pot.
- Set the Instant Pot to pressure cook for 7 minutes. When done, use a quick release to let out the pressure.
- Once the quick release is done, taste and adjust seasonings to your liking. Serve your soup hot with cooked rice and shredded cheese.
Notes
- Red, yellow, or orange bell peppers will provide more sweetness than the green bell peppers. For best flavor, use a mix of colors.
- Whenever you cook beans, save any strained off juices for future pots of beans and soup! Bean juice (a.k.a. aquafaba) adds fiber, nutrients and depth of flavor and keeps well in the freezer for several months. To give your beans (and soups) even more flavor, use the 100-year-old stew method.
- If you don’t have bean juice, but still want that great flavor, use 1/2 cup lentils plus 3 cups broth in place of the bean juice. This will increase the amount of soup you get!
- If you don’t have Trader Joe’s Mushroom Umami seasoning, try grinding up some dried mushrooms, or toss in some chopped fresh mushrooms. Or stir in some of my bacon mushroom salt (at the end, to make sure it’s not over-salted).
- RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Calories: 146
- Fiber: 3g
- Protein: 14g
Keywords: Stuffed peppers, Cheese, Ground venison, Ground beef, Tomatoes, Italian, Soup