Stuffed Pepper Soup in the Instant Pot {Whole30, Keto}

This stuffed pepper soup is loaded with everything you’re craving!  Italian spices, savory ground beef, garlic and onions, bell peppers, and cauliflower “rice” make this a hearty soup that’s also super healthy for you.  Gluten-free, dairy-free, keto and Whole30 friendly.

Admittedly, I’ve never been THAT into soup.  Of any kind.  I always felt like it was both too filling and not filling enough at the same time.  It doesn’t make sense, but maybe some of you ex-canned-soup eaters relate.

I mean, making the soup judgement based on 20 years of eating canned soups, it’s not surprising I wasn’t wow’ed.

It wasn’t until I started making my own homemade soups that I started getting down with the idea that soup can be filling (just the right amount), tasty, and nourishing all at the same time.

I was torn between making a hamburger soup and a stuffed pepper soup.  I guess you could say I was really craving ground beef and tomato!  I’m basically always craving ground beef, but that’s a bit off topic, for now.

The idea of a hamburger soup is fun, and, I still have it on my agenda of “things to try”.  I just need to figure out how to make it more exciting than what I’m currently picturing.

Anyway, I decided on stuffed pepper soup, mainly because I had a bag of cauliflower rice that had about a day left.  Sometimes, what’s in the fridge dictates my blog content.  But, if it’s in my fridge, chances are it might be in some of yours as well.

I made this soup in my Instant Pot because it’s just so darn easy to do it that way.  Plus, we’re still in the middle of a kitchen renovation, which means resources are limited!

Luckily, the Instant Pot does it all – sautés your veggies and browns your meat, and cooks the soup.  You don’t even have to stir!  Or barely, I suppose.

The entire meal is ready in just 25 minutes, and yes – that even includes the time needed for the Instant Pot to get itself ready 🙂

The cauliflower rice is sort of the icing on this stuffed pepper soup cake, if you know what I mean.  You won’t pressure cook it since it needs less than a minute to soften up.

You can stir it right into the soup after pressure cooking – this will be the least amount of work.  For extra flavor, you can sauté it separately and season as desired, then serve it on top of the soup to mix in.  You can see that this is what I did for the photos, and it’s my preferred way to serve the soup.

I hope you’re ready for a simple, flavorful soup that’s filling and healthy!  Let the Instant Pot do the work for you – let’s go!

Stuffed Pepper Soup in the Instant Pot {Whole30, Keto}

Stuffed Pepper Soup In the Instant Pot {Whole30, Keto}

This stuffed pepper soup is loaded with everything you’re craving! Italian spices, savory ground beef, garlic and onions, bell peppers, and cauliflower “rice” make this a hearty soup that’s also super healthy for you. Gluten-free, dairy-free, keto and Whole30 friendly.

Author: Michele

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Course: Lunch/Dinner

Cuisine: keto, Paleo, Whole30

Servings: 8

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4.65 from 168 votes

Ingredients

• 1 lb grass fed ground beef {I used 85% lean}
• 1 Tbsp Ghee or other cooking fat
• 1 med onion chopped
• 5 cloves garlic minced
• Sea salt for beef onions, and garlic
• 1 1/2 tsp Italian Seasoning {I used Primal Palate Amore}
• 1 tsp paprika
• 3 bell peppers Chopped {I used red, orange, and yellow}
• 3 cups bone broth beef, chicken, or whatever you prefer
• 15 oz can tomato sauce no salt added
• 3/4 tsp fine grain sea salt
• 2 cups cauliflower “rice”
• 1 Tbsp Ghee
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• Minced parsley for garnish

Instructions

1. Have all ingredients prepped and ready to go before beginning. Set your Instant Pot to “sauté” and once hot, add the ghee, melt, and add the ground beef, breaking up lumps to evenly brown.
2. Once beef is 90% browned, add the onions and garlic, then sprinkle with a bit of sea salt and stir. Add the Italian seasoning and paprika and cook about 30 seconds or until fragrant. Add the peppers and stir, then pour in the broth, tomato sauce, and add the salt. Cancel the sauce function, stir, and place the lid on the instant pot and vent to sealed position.
3. Pressure cook on high for 3 minutes (pot will take several minutes to heat up). Once done, quick release the pressure.
4. For the cauliflower rice, you have a few options. For the best flavor, sauté the cauli rice in the ghee with onion and garlic powder (see ingredients) until just softened, then added to the soup when serving.
5. You can also steam your cauliflower rice and add when serving. Lastly, you can add the uncooked cauliflower rice to the Instant Pot after quick releasing the pressure, and it will soften that way. For best flavor, I recommend sautéing!
6. Serve soup hot with the cauliflower rice (whichever cooking method you chose) and garnish with parsley. Store leftovers covered in the refrigerator for up to 4 days. You can also freeze this soup to serve later on. Enjoy!

Nutrition

Calories: 221kcal

Carbohydrates: 11g

Protein: 16g

Fat: 12g

Saturated Fat: 5g

Cholesterol: 48mg

Sodium: 318mg

Potassium: 648mg

Fiber: 3g

Sugar: 5g

Vitamin A: 1810IU

Vitamin C: 83.5mg

Calcium: 42mg

Iron: 2.7mg

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