Cozy Stuffed Pepper Soup Pressure Cooker Recipe
A hearty and comforting stuffed pepper soup made in the pressure cooker with ground beef, peppers, rice, and a rich tomato broth. Quick, flavorful, and perfect for cozy meals!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 lb lean ground beef
- 2 tablespoons olive oil divided
- Salt and freshly ground black pepper season to taste
- 1 small yellow onion chopped (about 1 cup)
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cloves garlic minced
- 2 cans petite diced tomatoes 14.5 oz each
- 1 can tomato sauce 15 oz
- 1 can low-sodium beef broth 14.5 oz
- 2 ½ tablespoons chopped fresh parsley plus more for garnish
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup uncooked rice long grain white or brown
- Cheddar or mozzarella cheese for serving, optional
Instructions
Instructions
- Heat 1 tablespoon olive oil in the pressure cooker pot over medium-high heat. Add ground beef, season with salt and pepper, and brown it. Drain fat and set beef aside.
- Add remaining olive oil, onions, red and green bell peppers, and garlic. Sauté for 5 minutes until softened.
- Add diced tomatoes, tomato sauce, beef broth, basil, oregano, parsley, and browned beef. Stir to combine.
- Bring mixture to a boil. Secure the pressure cooker lid and cook on high pressure for 10 minutes.
- Use quick release to release pressure quickly and stop overcooking.
- Stir in cooked rice or serve rice separately if making leftovers.
- Adjust salt and pepper to taste. Garnish with additional parsley as desired.
- Serve hot topped with shredded cheese if desired.
Notes
For thinner soup, use less rice. For leftovers, store rice separately to avoid mushy texture. Freezes well up to 3 months.