Stuffed Pepper Soup

Step 1

In a large pot or dutch oven, brown ground meat on high heat and season with salt.

Step 2

Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.

Step 3

Cook about 5 minutes on low heat.

Step 4

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.

Step 5

Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Step 6

Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt and cook until no longer pink, 5 to 8 minutes.

Step 7

Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.

Step 8

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.

Step 9

Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Step 10

Note: since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.