Stuffed Pepper Soup In the Instant Pot {Whole30, Keto}

 Ingredients

  • 1 lb grass fed ground beef {I used 85% lean}
  • 1 Tbsp Ghee or other cooking fat
  • 1 med onion chopped
  • 5 cloves garlic minced
  • Sea salt for beef onions, and garlic
  • 1 1/2 tsp Italian Seasoning {I used Primal Palate Amore}
  • 1 tsp paprika
  • 3 bell peppers Chopped {I used red, orange, and yellow}
  • 3 cups bone broth beef, chicken, or whatever you prefer
  • 15 oz can tomato sauce no salt added
  • 3/4 tsp fine grain sea salt
  • 2 cups cauliflower “rice”
  • 1 Tbsp Ghee
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • Minced parsley for garnish
Ingredients  1 lb grass fed ground beef {I used 85% lean} 1 Tbsp Ghee or other cooking fat 1 med onion chopped 5 cloves garlic minced Sea salt for beef onions, and garlic 1 1/2 tsp Italian Seasoning {I used Primal Palate Amore} 1 tsp paprika 3 bell peppers Chopped {I used red, orange, and yellow} 3 cups bone broth beef, chicken, or whatever you prefer 15 oz can tomato sauce no salt added 3/4 tsp fine grain sea salt 2 cups cauliflower “rice” 1 Tbsp Ghee 1/4 tsp onion powder 1/4 tsp garlic powder Minced parsley for garnish Instructions  Have all ingredients prepped and ready to go before beginning. Set your Instant Pot to “sauté” and once hot, add the ghee, melt, and add the ground beef, breaking up lumps to evenly brown. Once beef is 90% browned, add the onions and garlic, then sprinkle with a bit of sea salt and stir. Add the Italian seasoning and paprika and cook about 30 seconds or until fragrant. Add the peppers and stir, then pour in the broth, tomato sauce, and add the salt. Cancel the sauce function, stir, and place the lid on the instant pot and vent to sealed position. Pressure cook on high for 3 minutes (pot will take several minutes to heat up). Once done, quick release the pressure. For the cauliflower rice, you have a few options. For the best flavor, sauté the cauli rice in the ghee with onion and garlic powder (see ingredients) until just softened, then added to the soup when serving. You can also steam your cauliflower rice and add when serving. Lastly, you can add the uncooked cauliflower rice to the Instant Pot after quick releasing the pressure, and it will soften that way. For best flavor, I recommend sautéing! Serve soup hot with the cauliflower rice (whichever cooking method you chose) and garnish with parsley. Store leftovers covered in the refrigerator for up to 4 days. You can also freeze this soup to serve later on. Enjoy!


Instructions

  1. Have all ingredients prepped and ready to go before beginning. Set your Instant Pot to “sauté” and once hot, add the ghee, melt, and add the ground beef, breaking up lumps to evenly brown.
  2. Once beef is 90% browned, add the onions and garlic, then sprinkle with a bit of sea salt and stir. Add the Italian seasoning and paprika and cook about 30 seconds or until fragrant. Add the peppers and stir, then pour in the broth, tomato sauce, and add the salt. Cancel the sauce function, stir, and place the lid on the instant pot and vent to sealed position.
  3. Pressure cook on high for 3 minutes (pot will take several minutes to heat up). Once done, quick release the pressure.
  4. For the cauliflower rice, you have a few options. For the best flavor, sauté the cauli rice in the ghee with onion and garlic powder (see ingredients) until just softened, then added to the soup when serving.
  5. You can also steam your cauliflower rice and add when serving. Lastly, you can add the uncooked cauliflower rice to the Instant Pot after quick releasing the pressure, and it will soften that way. For best flavor, I recommend sautéing!
  6. Serve soup hot with the cauliflower rice (whichever cooking method you chose) and garnish with parsley. Store leftovers covered in the refrigerator for up to 4 days. You can also freeze this soup to serve later on. Enjoy!

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