15 Best Winter Soups #2

#2. Instant Pot Stuffed Pepper Soup

Olive oil (optional, if using chicken or turkey)
1 lb lean ground beef (can sub ground chicken or turkey)
1 yellow onion, diced
3 cloves garlic, minced
5 cups chicken broth (or 5 teaspoons chicken Better Than Bouillon + 5 cups water)
3-4 bell peppers, diced
19 ounce can kidney beans, drained and rinsed
15 ounce can diced tomatoes
5.5 ounce can tomato paste
1 tablespoon Italian seasoning (see note 3 to make your own spice blend)
1 teaspoon sea salt (plus more to taste after cooking)
1/2 cup long-grain white rice, rinsed (I used jasmine rice)
1 teaspoon apple cider vinegar or lemon juice

Press the Sauté button on the Instant Pot. Wait until the screen says hot, then add the ground beef and sauté until almost cooked through. Add the onion and garlic and continue to sauté a couple minutes more until the onion is softened and the beef is fully cooked.
Next, deglaze the insert. Add about ¼ cup of the broth and use a spatula to scrape off any brown bits stuck to the bottom. Be sure you get it all to avoid a burn warning.
Add the rest of the broth, then layer on the bell peppers, kidney beans, diced tomatoes, tomato paste, Italian seasoning and salt. Add the rice on top and push it down until it's just submerged in the broth. Do not stir.
Close the lid, set the vent to sealing and cook on Manual High pressure for 5 minutes. (Your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take 25-30 minutes to come to pressure.
At the end of cooking time, let the pressure release naturally for 5 minutes (just leave it), then quick release remaining pressure. Mix in the apple cider vinegar and season with more salt to taste, if needed. Serve topped with chopped parsley or finely grated parmesan, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Inactive time indicates time for Instant Pot to come to pressure and release pressure after cooking time.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.
Original recipe used the following spice blend: 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon oregano, 1/2 teaspoon onion powder.