Instant Pot Stuffed Peppers Soup
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!
Servings: 6 people
- 1 tbsp olive oil
- 1 lb grass-fed ground beef
- 1 med onion, diced
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1/2 tsp dried oregano
- 4 whole bell peppers, colored, chopped
- 32 oz Nature's Promise Broth*
- 15 oz can diced tomatoes
- 2 cups shredded cabbage**
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 to sit for 3 minutes before serving. Alternatively you can use cauliflower rice, in this case wait 5 minutes before serving. Garnish with fresh herbs.
* Keto or Whole30 approved broth
**Substitute for cauliflower rice
Calories: 33kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 101mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg