Craving a bowl of cozy comfort? My Instant Pot Stuffed Pepper Soup is your answer! Packed with vibrant veggies, savory meat, and bold spices, this dish warms you from the inside out. With just a few simple steps, you’ll create a hearty meal perfect for families or meal prep. Ready to dive into this flavorful recipe? Let’s make your kitchen the coziest spot in your home!
Why I Love This Recipe
- Comforting Flavor: This soup embodies the warm, hearty flavors of stuffed peppers, making it a perfect comfort food for chilly evenings.
- Easy to Make: With the Instant Pot, this recipe is quick and straightforward, allowing you to enjoy a delicious meal in no time.
- Nutritious Ingredients: Packed with vegetables, lean protein, and fiber-rich beans, this soup is as nutritious as it is tasty.
- Customizable: Whether you prefer ground turkey or beef, or want to add more veggies or spices, this recipe can easily be adjusted to suit your taste.
Ingredients
The key to a great Instant Pot stuffed pepper soup is using fresh, quality ingredients. Here’s what you need:
- 1 pound ground turkey or beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 bell peppers (red, yellow, and green), diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups low-sodium chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cooked rice or quinoa (optional for added texture)
- Fresh parsley or cilantro for garnish
These ingredients come together to create a warm, filling soup. The ground meat adds protein, while the bell peppers and beans provide nutrients and flavor. The spices enhance the dish, giving it that cozy, comforting taste. If you want to make it heartier, add rice or quinoa for texture. Don’t forget fresh herbs for a pop of color and freshness!
Step-by-Step Instructions
Preparation Steps
1. First, set your Instant Pot to the sauté function.
2. Add 1 pound of ground turkey or beef. Cook until it is browned.
3. If there is extra fat, drain it carefully.
4. Next, add 1 diced medium onion and 2 minced garlic cloves. Sauté for 2-3 minutes until the onion is clear.
5. Now, stir in 3 diced bell peppers—red, yellow, and green. Cook them for about 2 minutes until they soften just a bit.
Cooking Process
1. Add the rest of your ingredients into the Instant Pot. This includes 1 can of diced tomatoes, 1 can of kidney beans (drained and rinsed), and 4 cups of low-sodium chicken or vegetable broth.
2. Mix in 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin. Season with salt and pepper to taste.
3. Close the lid of the Instant Pot and ensure the valve is set to sealing. Cook on high pressure for 10 minutes.
4. After the time is done, let the pressure release naturally for 5 minutes. Carefully switch the valve to venting to release any steam left.
5. If you want some texture, stir in 1 cup of cooked rice or quinoa. Adjust the seasoning if needed.
Tips & Tricks
Best Practices for Cooking
- For a leaner option, use ground chicken or turkey. They add great flavor.
- If you prefer beef, choose lean ground beef for less fat.
- Adjust cooking times based on your Instant Pot model. Some cook faster than others.
- Always check your manual for specific settings. It helps with timing.
- To boost flavor, use smoked paprika and cumin. They bring depth to the soup.
- Add a pinch of cayenne for a spicy kick. Start small and taste as you go.
- Fresh herbs like parsley or cilantro can brighten the dish. Stir them in just before serving.
Serving Suggestions
- Pair the soup with crusty bread. It soaks up the flavors well.
- A side salad can add freshness. Choose a simple green salad with vinaigrette.
- For a complete meal, serve with rice or quinoa mixed in. It adds heartiness.
- Garnish with fresh parsley or cilantro. It makes the soup look appealing.
- A dollop of sour cream can add creaminess. It complements the spices nicely.
- Consider adding cheese on top. Melted cheese adds richness to each bite.
Pro Tips
- Use Fresh Ingredients: Fresh bell peppers and herbs will enhance the flavor of your soup significantly compared to canned or frozen options.
- Customize Your Protein: Feel free to substitute ground turkey with chicken or even a plant-based protein for a healthier or vegetarian option.
- Add Spice for Heat: If you like a kick, consider adding red pepper flakes or a diced jalapeño during the sauté step.
- Leftover Storage: This soup keeps well in the fridge for up to 3 days and can also be frozen for up to 3 months, making it a great meal prep option.
Variations
Ingredient Substitutions
You can easily change this recipe to fit your needs. If you want a vegetarian or vegan dish, swap ground turkey or beef for bean franks or lentils. These options still pack great flavor and protein.
You can also mix in more veggies. Zucchini and corn add sweetness and texture. Feel free to explore other favorites, too. Just cut them small to ensure even cooking.
Flavor Enhancements
To give your soup a kick, try adding spices like cayenne or chili powder. Just a pinch can make a big difference. Adjust the amount based on your taste.
You can also change the broth for different flavors. Using beef broth brings a rich taste, while vegetable broth keeps it light. Experiment with both to find your favorite version.
Storage Info
Best Practices for Storing Leftovers
To keep your soup fresh, store it in an airtight container. It lasts up to three days in the fridge. For longer storage, freeze the soup. Place it in a freezer-safe container or bag. It will keep well for about three months. When freezing, leave space for expansion.
Reheating Instructions
You can reheat your soup in the microwave or on the stove. To use the microwave, place a bowl in and heat for about two minutes. Stir halfway through to ensure even warming. On the stove, pour the soup into a pot. Heat it over medium heat until hot, stirring often.
To keep the taste and texture, add a splash of broth or water while reheating. This helps bring back its original flavor. Enjoy your cozy soup warm!
FAQs
What is the cooking time for Instant Pot stuffed pepper soup?
The total cooking time is about 35 minutes. This includes 10 minutes of high-pressure cooking. First, you need to sauté the meat and veggies, which takes about 5 to 8 minutes. After cooking, allow for a natural pressure release for 5 minutes. Then, you can release the rest of the steam.
Can I use other types of meat in this recipe?
Yes, you can. Ground turkey or beef are great choices, but feel free to swap in chicken or pork. If you want a lighter option, lean ground turkey works well. You can also try plant-based meats if you prefer a vegan dish.
How can I make this soup ahead of time?
You can prepare the soup and store it in the fridge for up to three days. Just let it cool completely before storing. If you want to make it even earlier, cook the soup and freeze it. It can last up to three months in the freezer. Just thaw it in the fridge before reheating.
Is there a low-carb option for this stuffed pepper soup?
Absolutely! You can skip the rice or quinoa to cut down on carbs. Instead, add more bell peppers, zucchini, or cauliflower rice for texture. These swaps keep the dish hearty without adding extra carbs.
This blog post covered a tasty stuffed pepper soup recipe. You learned about ingredients, step-by-step cooking methods, and helpful tips. I shared variations and storage tips to keep it fresh. Remember, you can easily customize the recipe to fit your taste or dietary needs. Experimenting with different spices and ingredients keeps things exciting. Enjoy making this flavorful soup, and share your results! Your kitchen will be the star of the show.
