Instant Pot Stuffed Pepper Soup

Ingredients

1 tablespoon olive oil

1 large onion, diced

4 garlic cloves, finely chopped

450 g (15.8 oz) lean (5%) beef mince (or turkey mince)

1 tablespoon tomato paste

1 tablespoon Italian seasoning

½ teaspoon red chilli flakes

1 large red pepper, diced

1 large green pepper, diced

200 g (7 oz) long grain rice

1 x 400 g (14 oz) can chopped tomatoes

Frito Chili Pie

Creamy Vanilla Cinnamon Rice Pudding

Smothered Chicken with Creamed Spinach Bacon And Mushrooms

1.5 litre (6 cups) beef stock

A handful fresh parsley, roughly chopped

Salt and freshly ground black pepper to taste

Instructions

Set the Instant Pot to “Saute” and heat the olive oil for 30 seconds. Add the onion and saute it for 2-3 minutes until slightly softened.

Stir in the garlic and continue to cook for another minute until fragrant. Next, add the beef mince and cook until the meat is slightly browned. Stir in the tomato paste.

Turn off the Instant Pot, then add the Italian seasoning, chilli flakes, red and green peppers, rice, chopped tomatoes and beef stock.

Place the lid on the Instant Pot, set the valve to “Sealing” and set it to High Pressure for 10 minutes.

When the Instant Pot beeps, allow the pressure to release naturally for 5 minutes and then perform a quick release.

Stir in the fresh parsley and season to taste.

Nutrition Information:

Yield: 6 Serving Size: 1