soup with rice

Instant Pot Stuffed Pepper Soup takes all the flavors of the classic comfort food and turns it into a quick, easy soup. This is the perfect warm meal for serving your family on a cool autumn day or all winter long.

Instant Pot Stuffed Pepper Soup

lbs lean ground beef

green bell peppers (seeded & diced)

tbsp minced garlic

onion

tomato sauce

14 oz cans diced tomatoes (undrained)

beef broth

water

brown sugar

tsp Italian seasoning

garlic powder

paprika

salt & pepper (to taste)

long grain rice (basmati or jasmine recommended)

Set your instant pot to saute mode. Add the ground beef, onion, and garlic.

Cook the mixture, breaking up as it cooks, until the meat&#039;s cooked through.

Strain the mixture of grease, and then return the beef mixture to the pot.

Add all of the remaining ingredients except for the rice.

Add the pressure cooker lid, turn it to close, and make sure the vent knob is set to seal.

Set it to cook on high pressure for 5 minutes.

When done cooking, carefully turn the knob to perform a quick pressure release.

Cook the rice, according to package directions, on the stove top while the soup&#039;s cooking.

When ready to serve, add 1/4-1/3 cup of rice to soup bowls and then ladle the soup over top.

This Instant Pot chicken and rice soup and is full of so much flavor, can be prepped and made in under 30 minutes and is super thick and creamy. You will love it as a weeknight meal or for any time you want something warm and comforting. It&#x27;s gluten free, dairy free, and nut free.

Instant Pot Chicken and Rice Soup

avocado oil

shallot (diced)

carrots

garlic

chicken thighs (boneless & skinless)

salt

bay leaf

thyme

Italian seasoning or dried thyme

black pepper

rosemary

long grain white rice

chicken broth

filtered water

lemon (juiced)

salt (to taste)

black pepper (to taste)

Press the &quot;sauté&quot; setting on your Instant Pot and let it heat up for 2 minutes. Add oil and let it heat for another minute. Meanwhile, cut the chicken into 1 1/2 - 2&quot; chunks and season with salt and pepper.

Add onions, shallot, and carrots. Sauté for 3 to 4 minutes, stirring occasionally. Add minced garlic and sauté for another minute. Add chicken and sauté for 2 minutes. When the chicken starts to turn white, add bay leaf, thyme sprigs, and spices. Cook until chicken is almost cooked. Press &quot;cancel/off&quot; button.

Add rice and stir well. Add liquids and stir. Close lid, set valve to &quot;sealing&quot; position. Press &quot;manual&quot; or &quot;pressure cook&quot; button and make sure it is set to &quot;high pressure.&quot; Set timer to 4 minutes.

When the timer is done, let pressure release naturally for 10 minutes. Switch the valve to &quot;venting&quot; position to release the remaining pressure and steam.

Open the lid carefully and give everything a nice stir. Add fresh lemon juice and taste for additional salt and pepper. The soup will need both. Serve with chopped parsley.

Slow cooker jambalaya soup offers big flavor with minimal work. Make it in the morning for an easy, set it and forget it dinner any night of the week.

Top 3 soup with rice recipes from across the web

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Top Tags

Instant Pot Stuffed Pepper Soup

Instant Pot Chicken and Rice Soup

Slow Cooker Jambalaya Soup

Top 3 soup with rice recipes from across the web

The most viewed soup with rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Stuffed Pepper Soup

Instant Pot Chicken and Rice Soup

Slow Cooker Jambalaya Soup

The most viewed soup with rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine