Instant Pot Stuffed Pepper Soup

• Gluten free

• Meat

  • 1/2 lb Ground beef

• Produce

  • 2 Bell peppers
  • 3 cloves Garlic
  • 1 Green onions
  • 1/2 Onion
  • 1 14.5 oz can Tomatoes

• Canned Goods

  • 5 cup Beef broth
  • 1/2 can Tomato paste

• Pasta & Grains

  • 1 cup Brown rice, organic

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Chili powder
  • 3 tbsp Cornmeal
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 Parmesan cheese

Found on rebootedmom.com

Description

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 3-4 cloves Garlic, minced
• 1/2 Onion, thinly sliced
• 1/2 can Tomato Paste
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1 tsp Black Pepper
• 1 tsp Salt (or, to taste)
• 2 Bell Peppers, any color, sliced or diced
• 1/2 - 1 lb. Ground Beef, uncooked
• 14.5 oz can Diced Tomatoes
• 5 C. Beef Broth
• 1 C. Organic Brown Rice, uncooked
• 3 Tbsp Cornmeal
• Parmesan Cheese, for garnish
• Green Onions, for garnish

Directions

• In the Instant Pot, push Saute. Toss in the {uncooked} ground beef, garlic and onions until ground beef is cooked through and onions are clear. Push OFF to turn off the Saute function. Stir the tomato paste in with the ground beef, then add cumin, black pepper and salt along with the peppers, diced tomatoes, and beef broth. Mix well so its all combined. Pour the rice in, and mix one last time until blended. Remember: the rice is uncooked at this point. Put the lid on the Instant Pot, clove the valve and push Manual (high), and bring the clock down to 23 minutes. Once the pot is done, it will beep - at that time, release the pressure, and push OFF to turn off the pot. Add the cornmeal little by little (if you do all at once it will clump!) - and stir well. Ladle into bowls and garnish with parmesan cheese. Serve with fresh dinner rolls or breadsticks.