Yum, when it’s cold outside, our family loves a soup with a lot of flavor to it. This chili pepper soup fits the bill. Note that these peppers are not the spicy kind. They are a very mild pepper. If you want a little more umph to it then I suggest adding green chilies (either canned or jarred). I’m from New Mexico so the green chilies are staple in most of my dishes for the family as they like the extra spiceness that come from them.
If you follow my blog, you will find that I love to share my Instant Pot® recipes. Being a busy person means I look for every short cut. I am a huge slow cooker fan (don’t ask me how many I have). But I also love the freedom the new pressure cookers give me. It allows me to conveniently create tasty, wholesome, and affordable dishes without spending hours standing in front of the stove.
Instant Pot® Stuffed Poblano Pepper Soup
Ingredients
Ingredients:
- 1 T. extra virgin olive oil
- ½ medium red onion diced
- 2 large Poblano peppers seeded and diced
- 2 t. garlic powder minced
- 1 T. Italian seasoning
- Sea salt and black pepper to taste
- 2 lbs. lean ground beef
- 3½ c. beef or chicken broth preferably organic
- 1 28- oz. can crushed tomatoes with liquid
- 1 c. long-grain brown rice uncooked
- 3 T. fresh parsley chopped
Instructions
Directions:
- Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, Poblano peppers, garlic powder, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring continually, until the onions and pepper soften and develop a bit of color, approximately 4-5 minutes.
- Transfer veggie mixture to a medium bowl. Add ground beef and brown for 3-4 minutes, or until no longer pink inside, stirring occasionally. Turn the unit off and carefully drain any excess fat from the container.
- Pour sautéed veggies on top of the browned beef. Add broth, crushed tomatoes, and brown rice. Stir to combine and season with salt and black pepper, as desired.
- Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- To serve, transfer soup to individual bowls and garnish with fresh chopped parsley, if desired. Enjoy!
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