Instant Pot Stuffed Pepper Soup recipe
Stuffed Pepper Soup Recipe Below ↙️
🐺1 lb. lean ground turkey
🐺2 bell peppers, chopped
🐺1 onion, chopped
🐺1/4 C. fresh basil, torn into pieces
🐺1 tsp. marjoram
🐺1 tsp. dried oregano
🐺1 TB. minced garlic
🐺1/2 tsp. cracked black pepper
🐺1/2 tsp. sea salt
🐺1 TB red wine vinegar
🐺1 TB Worcestershire sauce
🐺1 tsp. soy
🐺4 C. beef broth ( I use Better Than Bouillon)
🐺2 (15 oz.) can fire-roasted crushed tomatoes (or diced)
🐺1 TB. stevia or honey
🐺1-1/2 -2 C. prepared brown rice, opt.
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Using Saute/More mode on Instant Pot, heat oil. Add ground turkey, breaking it up into smaller pieces. Begin cooking; around 3-4 mins, toss in the chopped peppers, onion, marjoram, oregano, basil, garlic, pepper, + salt. Cook until turkey is mostly cooked through, veggies, soften slightly, and herbs become fragrant. Use the vinegar to deglaze the pan, scraping the bottom well.
Add the soy, Worcestershire, + broth. Mix. Pour the canned tomatoes, with juices, over the top. Do not mix. Sprinkle sugar or honey over top. Add lid and set Pressure Cook option on High, for 8 minutes. Allow to naturally release 5-10 mins.
You can add hot cooked rice to the soup afterward if using. Enjoy.