Instant Pot stuffed poblano pepper soup takes the delicious flavor of the chile relleno and transforms it into a hearty soup. Poblanos are mild chili peppers resembling green bell peppers, originating from Puebla, Mexico. If you’d like to kick up the heat a bit, add jalapeno peppers to taste. Also, ground chicken or turkey is another option instead of beef. Enjoy this stuffed pepper soup topped with shredded cheese and a spoonful of sour cream!
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- ½ medium red onion, diced
- 2 large Poblano peppers, seeded and diced
- 2 teaspoons garlic powder
- 1 tablespoon Italian seasoning
- Sea salt and black pepper, to taste
- 2 lbs. lean ground beef
- 3½ cups beef broth, vegetable broth or chicken broth, preferably organic
- 1 28-oz. can crushed tomatoes, with liquid
- 1 cup long-grain brown rice, uncooked
- 3 tablespoons fresh parsley, chopped
Equipment
- Instant Pot
- Medium bowl
- Cutting board and knife
Instructions
- 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 meat 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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Instant Pot Stuffed Poblano Pepper Soup
Instant Pot stuffed poblano pepper soup takes the delicious flavor of the chile relleno and transforms it into a hearty soup. Poblanos are mild chili peppers resembling green bell peppers, originating from Puebla, Mexico. If you'd like to kick up the heat a bit, add jalapeno peppers to taste. Also, ground chicken or turkey is another instead of beef. Enjoy this stuffed pepper soup topped with shredded cheese and a spoonful of sour cream!
Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- ½ medium red onion, diced
- 2 large Poblano peppers, seeded and diced
- 2 teaspoons garlic powder
- 1 tablespoon Italian seasoning
- Sea salt and black pepper, to taste
- 2 lbs. lean ground beef
- 3½ cups beef broth, vegetable broth or chicken broth, preferably organic
- 1 28-oz. can crushed tomatoes, with liquid
- 1 cup long-grain brown rice, uncooked
- 3 tablespoons fresh parsley, chopped
Instructions
- 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 meat 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!