Instant Pot Stuffed Peppers Soup

In this Instant Pot Stuffed Peppers Soup recipe the traditional stuffed peppers gets a healthy makeover by substituting white rice for low-carb cabbage. The ingredient list is short and clean without compromising on taste. This recipe is Keto friendly, Whole30 and Awaken180 Weightloss approved!

Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the program rules and recommendations. For more information please visit Awaken180° Weightloss.

So it’s true, the inevitable change of season is here. But there is so much more to it than just a change in the weather. Our bodies, our palate, activities and mindset all shift as well. This isn’t necessarily a bad thing, though most of us truly enjoy the gifts of Summer, Fall does bring wonderful blessings too.

Soup, may be one of the most embraced and appreciated gifts of the Fall season. Besides the warmth and comfort that a bowl of soup brings, soups provide us with an opportunity to eat many vegetables and nourishing foods that otherwise we might not give it a chance.

Cabbage is one of those veggies that is mostly disregarded but I am finding cabbage to be quite versatile and delicious, plus they easily absorb different flavors making this amazing low-carb, gut-happy vegetable a great substitute for rice in this instant pot stuffed peppers soup.

This instant pot stuffed peppers soup is very similar to another classic soup recipe that I recently shared, this instant pot cabbage roll soup but with the addition of lots of colorful bell peppers. I have also incorporated cabbage into another family favorite meal, this Asian inspired Chicken Stir Fry and my very popular Low Carb Keto Beef Stew!

As you can see, cabbage really shines in these healthy dishes, making this mildly flavored cruciferous vegetable a wonderful addition to many dishes!

how to make a low carb instant pot stuffed peppers soup?

This instant pot stuffed peppers soup is mostly made out of naturally low carb ingredients. With a few substitutions which you can find below, we can make sure the entire soup is low in carbs and delicious.

• Turn instant pot on sauté mode. Add oil, beef, onion and garlic and sauté until beef if browned and almost cooked through (about 8-10 minutes), then season with salt, pepper and oregano.
• Add in chopped peppers, broth and diced tomatoes. Give it a good stir.
• Turn off sauté mode, cover and turn venting valve to lock position. Cook on high pressure for 5 minutes, then allow for 10 minutes of NPR (natural pressure release) followed my QPR (quick pressure release) any remaing air. 
• Open the pot, add in shredded cabbage and stir well. Cover the pot and allow soup to rest covered for 3 minutes before serving.

substitutions and variations

1. Alternatively you can use cauliflower rice instead of shredded cabbage. In this case I recommend that you let the soup rest covered 5 minutes before serving.
2. To make sure this soup is approved by the Awaken180 Weightloss Program be sure to use Nature’s Promise Broth.
3. For Keto and Whole30 approved, be sure to select brand approved broths and tomato sauce.
4. If you are not following a low-carb diet, feel free to substitute the cabbage/ cauliflower for 3/4 cup of regular white rice which should be added prior to cooking on high pressure.
5. Group beef can be substituted for ground chicken or turkey for a fun seasonal variation.
6. You may use any colored bell peppers you prefer.

other low-carb, keto and whole30 recipes to try

Whole30 Paleo Low-Carb Jalapeño Sliders

Healthy Low-Carb Chicken Zucchini Skillet

Creamy Keto Tuscan Salmon Skillet

Stuffed Zucchini Boats

Sheet Pan Chicken and Veggies

serving suggestions

When it comes to soups, the toppings are quite important too. Always ALWAYS garnish your soups with fresh herbs such as parsley, cilantro or scallions. It’s also a good idea to add a pinch of freshly ground pepper and chili pepper flakes.

Avocado slices are also great, along with nuts and seeds, and my favorite roasted chickpeas.

freezer and storage suggetions

This instant pot stuffed peppers soup freezes well, however my recommendation is that you only add the shredded cabbage just prior to serving for best flavor and texture.

Last year I invested in a few of these freezing trays with lids and it’s been the best thing ever, especially for soups. The individual cubed portions pop-out easily and allows me to defrost a serving at a time.

Otherwise a glass container with air tight lids will do the job.

For best results freeze for up to 3 months.

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