Instant Pot Stuffed Pepper Soup is a comforting and delicious soup that tastes even better than stuffed peppers! A pressure cooker stuffed pepper soup that you will love!
TIP: Before you start to cook this, get all of your ingredients prepped first. Chop and measure everything and this will go so smoothly!
Turn on the pot's Sauté function. When the display reads "Hot" add the ground beef and the bay leaf. Cook for 5 minutes, stirring occasionally.
Add the celery and onion, and cook for 3 minutes.
Add the garlic and spices and cook for 30 seconds.
Add the peppers, and stir.
Pour in the 4 1/2 cups of beef broth, and Worcestershire sauce. Stir. Put a lid on for a few minutes to let the broth heat up (I use the glass lid, or the PC's lid on venting).
Add the rice and very gently press into the broth, but do not stir.
Add in the tomato sauce and diced tomatoes & their juice, but do not stir.
Place the lid on the pressure cooker and lock in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function and set the Pressure Cook/Manual setting. Use the +/- button (or dial) to choose 4 minutes. High Pressure. It will take several minutes for the pot to come to pressure.
After the cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and Quick Release the remaining steam/pressure.
When the pin in the lid drops down, carefully open the lid and stir the soup. Taste and adjust salt, if necessary.