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A vibrant red bowl filled with hearty Instant Pot Stuffed Pepper Soup, featuring diced tomatoes, peppers, ground meat, and grains. A spoon rests in the bowl. Peppers and a striped cloth are in the background, with salt and pepper shakers nearby.

Instant Pot Stuffed Pepper Soup

This delicious Paleo Instant Pot Stuffed Pepper Soup is a low carb delicious dinner that is loaded with vegetables, flavor and healthy ingredients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 297 kcal

Equipment

Ingredients
  

  • 1 pound of ground sirloin
  • 1 large sweet onion - chopped
  • 1 tablespoon minced garlic
  • 2 cans fire roasted diced tomatoes or regular
  • 1 can stewed tomatoes chopped (homemade if preferred)
  • 1 6 ounce can tomato paste
  • 1 cup white rice
  • 1/2 green bell pepper chopped
  • 1/2 yellow bell pepper chopped
  • 1/2 orange bell pepper chopped
  • 1/2 red bell pepper chopped
  • 2 tablespoons Italian seasoning
  • 1 tablespoon sweet basil
  • 1 teaspoon ground oregano
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup low carb brown sweetener coconut palm sugar for paleo
  • 4 cups chicken broth
  • 2 cups water
  • 2 tablespoon olive oil

Instructions
 

  • Add the olive oil and onions to the Instant pot and press the Saute button. Saute until golden brown, stirring often.
  • Add the ground sirloin to the Instant Pot and cook until the meat is completely cooked and the meat is well browned. 
  • Next, add the minced garlic and mix well. Cook for an additional minute and then turn off saute mode.
  • Add the fire roasted diced tomatoes, stewed tomatoes, tomato paste, white rice, peppers, Italian seasoning, sweet basil,
    oregano, garlic salt, salt, pepper, and brown sweetener. Mix well.
  • While mixing, scrape the bottom of the pot for any bits that might be stuck. These are what we call "flavor bits".
  • Add the chicken broth and water and mix one final time. 
  • Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the Manual button and set the time to 10 minutes. 
  • When done cooking, do a quick release, by gently turning the pressure valve from
    'SEALING' to 'VENTING'. Be careful not to burn yourself from the steam.
  • When all pressure has been released, open the lid to the Instant Pot and stir the soup. 
  • Serve warm and end enjoy!

Nutrition

Serving: 1Calories: 297kcalCarbohydrates: 26gProtein: 26gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 71mgSodium: 1491mgFiber: 4gSugar: 11g
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