Try this Instapot Stuffed Pepper Soup recipe, or contribute your own.
Suggest a better description1. Set instant pot to saute and cook the ground beef along with the garlic powder, Italian seasoning, onion powder, salt and pepper, and red pepper flakes until no longer pink.
2. Turn the Instant Pot off.
3. Add the beef broth to the pot and stir, scraping any browned bits of meat from the bottom of the pot.
4. Add the diced peppers, tomato sauce, and rice to the pot and stir.
5. Place the lid on the Instant Pot and set the valve to sealing.
6. Cook on manual high pressure for 10 minutes.
7. Once the 10 minutes is up, allow the soup to sit in the pot for 5 minutes, then you can open the valve to do a quick release.
8. Serve the soup immediately.
The soup takes about 10 minutes to come to pressure in an 8 qt. Instant Pot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 312 | ||
Calories from Fat: 157 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 583mg | 20 % | |
Potassium 440.7mg | 12 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 12.4g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 312
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