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Pressure Cooker Vegetarian Stuffed Pepper Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 celery ribs diced
  • 1 small red onion diced
  • 3 bagged carrots diced
  • 3 garlic cloves minced
  • salt and pepper
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 3 bell peppers Blade A, noodles chopped roughly
  • 2 cups frozen brown rice I like Trader Joe’s organic brown rice
  • 3 cups vegetable broth low sodium
  • 1 14oz can diced tomatoes, with juice
  • 1 14oz can tomato sauce
  • 1 bay leaf
  • optional: shredded mozzarella cheese to garnish

Instructions

  • Turn your pressure cooker on to the Saute function. When the display reads ‘Hot’, add the oil, then the celery, carrots, onions, garlic, season with salt and pepper, and cook for 3-5 minutes or until soft. Add in the Italian seasoning and red pepper flakes. Add the spiralized peppers and stir. Add in the frozen rice, broth, tomato sauce, diced tomatoes, and bay leaf.??
  • Place the lid on the pressure cooker and lock in place. Set the steam release knob to the Sealing position. Press cancel and then press Pressure Cook/Manual setting and set for 5 minutes on high pressure. Once the cooking cycle is done, let the pot sit for a mostly natural release. After 5 minutes, turn the steam release knob to the Venting position and release any remaining steam/pressure.??Serve.