Name: Stuffed Pepper Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 lb ground beef; 1 tsp garlic powder; 1 tsp Italian seasoning; 1 tsp onion powder; ¼ tsp red pepper flakes; Salt and pepper to taste; 3 bell peppers, diced; 1 (15 oz) can tomato sauce; 5 cups beef broth; ¾ cup long-grain white rice

Method

Switch the pot to sauté mode and brown the ground beef with garlic powder, Italian seasoning, onion powder, red pepper flakes, salt, and pepper until no pink remains.
Turn off sauté mode.
Pour in beef broth and scrape up any browned bits from the pot bottom.
Stir in diced peppers, tomato sauce, and rice.
Seal the lid and set the valve to sealing.
Cook at high pressure for 10 minutes.
Let the pot sit for 5 minutes after the timer ends, then quick-release by opening the valve.
Serve immediately.

Notes

Scraping the pot bottom after browning the meat prevents the burn warning and deepens flavor.

For softer rice, allow natural release instead of quick-release.

Adapted from thesaltymarshmallow.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Stuffed Pepper Soup

Ingredients

Method

Notes

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