Instant Pot® Stuffed Poblano Pepper Soup
I feel I was a little slow to the Instant Pot craze (or at least in blog and Youtube land), but I have to say I am in love with my new kitchen tool! And since this weekend is Cinco de Mayo, this Stuffed Poblano pepper soup is perfect for Cinco de Mayo celebrations. Done in the Instant Pot, this soup is tender and the flavors meld so nicely in less than an hour but tastes as if it has been cooking all day.
If you are wondering “what the heck is Cinco de Mayo?” here is a little history:
” Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. Cinco de Mayo 2019 occurs on Sunday, May 5. A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. ”
If you would like to learn more about *Cinco de Mayo click HERE.
Prep time: 15 minutes
Active cook time: 25-30 minutes (+ time to reach pressure + 10 minutes natural release)
Serves: 4-6
Ingredients:
1 T. extra virgin olive oil
½ medium red onion, diced
2 large Poblano peppers, seeded and diced
2 t. garlic powder, minced
1 T. Italian seasoning
Sea salt and black pepper, to taste
2 lbs. lean ground beef
3½ c. beef or chicken broth, preferably organic
1 28-oz. can crushed tomatoes, with liquid
1 c. long-grain brown rice, uncooked
3 T. fresh parsley, chopped
Poblano Pepper Soup Directions:
- Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, Poblano peppers, garlic powder, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring continually, until the onions and pepper soften and develop a bit of color, approximately 4-5 minutes.
- Transfer veggie mixture to a medium bowl. Add ground beef and brown for 3-4 minutes, or until no longer pink inside, stirring occasionally. Turn the unit off and carefully drain any excess fat from the container.
- Pour sautéed veggies on top of the browned beef. Add broth, crushed tomatoes, and brown rice. Stir to combine and season with salt and black pepper, as desired.
- Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- To serve, transfer soup to individual bowls and garnish with fresh chopped parsley, if desired. Enjoy!
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Information about Cinco de Mayo was quoted from www.history.com.
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