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Vegan Instant Pot Stuffed Pepper Soup nutfreevegan
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Instant Pot Stuffed Pepper Soup

This Instant Pot recipe for Stuffed Pepper Soup is incredibly easy to make and full of the same great flavors as the traditional dish—veganized, of course.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soup/Stew
Author: The Nut-Free Vegan

Ingredients

  • 1 Tbsp. oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 peppers I used 1 each of red, green, yellow and orange, but any combination will work
  • 2 medium tomatoes diced
  • 1 cup quinoa
  • 1 package 12 oz. LightLife Smart Ground or any vegan “meat” product
  • 1 can 28 oz. tomato sauce
  • 1 box 32 oz. vegetable broth
  • 1 tsp. oregano
  • 1 tsp. basil
  • ½ tsp. salt
  • ½ tsp. pepper

Instructions

  • Set instant pot to Sauté and when it’s ready add oil. When it’s hot, add onion, garlic and peppers. Cook until onions become translucent, about 4 minutes. Stir frequently.
  • Add remaining ingredients and lock instant pot lid into place. Press Soup/Stew and set time to 5 minutes at High pressure.
  • Once the cooking is done, either open the steam valve to release steam or let it evaporate naturally for 15 minutes. Serve soup immediately or store in the refrigerator for up to 5 days.

Notes

You can make this "Southwest-style" by adding 1 cup of corn, 1 cup of black beans, 1 teaspoon of chili powder and 1/4 cup of chopped cilantro.

Nutrition

Serving: 1g