Instant Pot Stuffed Poblano Pepper Soup

When I opened my sister’s gift 2 years ago for my birthday, I was skeptical at first because I don’t know how to use it! So, I called my sister and she walked me through my first ever Instant Pot recipe, this Stuffed Poblano Pepper Soup. It’s hearty and filling, not to mention it only takes 15 minutes to prepare! The rest of the cooking process you can leave to your trusty Instant Pot. 

If you’ve been a frequent visitor on the page, then you have probably noticed my seemingly endless arsenal of Instant Pot recipes. Since being a mom, I can confidently say one of my favorite gifts ever given to me is my Instant Pot. It allowed me to conveniently create tasty, wholesome, and affordable dishes without spending hours standing in front of the stove. 

This Stuffed Poblano Pepper Soup is perfect for warming up your tummies in rainy or snowy weather. It is full of flavor from the Poblano peppers, beef, spices, and herbs that it contains. If you’re concerned about the Poblano peppers, don’t worry, they are not that spicy. They are a mild chili species, combined with the brown rice and beef, you’ll barely notice the spiciness. It gives the soup a richer, deeper flavor more than heat.

How Do I Make Stuffed Poblano Pepper Soup?

• We start by sautéing the spices and aromatics in olive oil. Simply put the Instant Pot in Sauté mode and pour in the olive oil. Then once it’s hot, toss in the Poblano peppers, onions, Italian seasoning, and garlic powder. Add a dash of salt and pepper then continuously stir for about 4 to 5 minutes or until the veggies become translucent. 

• Now pour the sautéed veggies into a separate bowl. Put the ground beef in the pot and cook it until it turns golden brown or for up to 4 minutes. Stir frequently for even cooking of the meat. Once done, turn the pot off and drain as much fat as you can from the ground beef and add the veggies back to the pan.

• Next, gradually pour the crushed tomatoes, brown rice, and broth. Readjust seasoning if needed then stir to evenly incorporate the ingredients. Place the lid then set the Instant Pot to Sealing mode. Press the “Manual” function to High and set it to cook for 20 minutes.

• When you hear the beeping sound that signals when it’s done cooking, let the pressure naturally release for about 10 minutes. Then manually release the rest. And we’re done! All that’s left to do is pour the soup into each heart bowl and top with fresh parsley. Share with your loved ones and enjoy!

Instant Pot Stuffed Poblano Pepper Soup

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Tired of your regular mushroom or pumpkin soup? This Stuffed Poblano Pepper Soup is easy to make and can be served as a whole meal on its own! Made with flavor-packed Poblano peppers, ground beef, and brown rice.

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Ingredients

• 1 tablespoon olive oil
• 2 Poblano peppers, diced and deseeded
• ½ medium red onion, diced
• 1 tablespoon Italian seasoning
• 2 teaspoon garlic powder
• ½ teaspoon of sea salt
• ½ teaspoon black pepper
• 2 lbs. ground beef (preferably lean)
• 28 oz. crushed tomatoes (do not drain)
• 1 cup uncooked brown rice (preferably long grain)
• 28 oz. beef or chicken broth
• 3 tablespoons fresh parsley, chopped roughly

Instructions

1. Set the Instant Pot to sauté and heat up the olive oil. Then toss in the Poblano peppers, onions, Italian seasoning, and garlic powder. Sprinkle a bit of salt and pepper, as needed. Continuously stir until the veggies become translucent or about 4 to 5 minutes.
2. Pour the sautéed veggies into a medium-sized bowl. With the pot still in sauté mode, brown the ground beef for approximately 3 to 4 minutes. Stir occasionally to make sure the beef is cooked evenly. Once done, switch off the pot and drain as much fat as you can from the cooked ground beef.
3. Add the veggie mixture back to the pot. Gradually pour in the crushed tomatoes, brown rice, and broth. Add more salt and pepper, to taste. Stir until the ingredients are fully incorporated. 
4. Lock the lid on the Instant Pot and set it to the "Sealing" mode. Adjust the function to "Manual" on High and set it to cook for 20 minutes. Once it's finished cooking, let it naturally release the pressure which takes about 10 minutes. Then manually release the rest.
5. Scoop the Stuffed Poblano Pepper Soup into individual serving bowls and top with fresh parsley. Serve while still warm. 
   
   

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1366Total Fat: 83gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 40gCholesterol: 376mgSodium: 1201mgCarbohydrates: 31gFiber: 6gSugar: 10gProtein: 119g

I know it sounds too good to be true but yes, this is really just how easy this soup is to make. So easy it feels like we’re cheating, but this is just how helpful an Instant Pot is. Let me know what you think of this recipe in the comments below. Much love, ciao! ♥