Vegetable Stuffed Red Pepper Soup - Instant Pot

Stuffed Red Pepper is fresh, healthy, and can be snuggled on a cozy day.

Course Main Course

Cuisine American

Keyword Soup

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings servings

Calories 167kcal

Author Jen

Rinse rice and red lentils, set aside.
Dice onion, bell peppers, jalapeño (if using), and garlic.
Set Instant Pot to the "Sauté" feature. After about 2 minutes, add olive oil. After another minute, swirl to coat oil. Add all vegetables, except garlic. Add a pinch of salt. While stirring occasionally, sauté for about 5 minutes, or until vegetables are tender. The bottom of the pot will begin to brown. This is gold, as the soup's flavor will trace back to the browning, so without letting the vegetables go to mush, let the time go as long as possible. With 2 minute remaining, add the garlic and stir.
Add the oregano, thyme, marjoram, and smoked paprika. Continue stirring until fragrant, about 1 minute. Pour the fire roasted tomatoes and sauce over the vegetable mixture. Continue stirring for a couple more minutes.
Add red lentils, rice, and broth. Give the mixture a good stir. Secure the lid and set the valve to 'sealing."
Press the "cancel" button. Then press the "Meat/Stew" button. The time will show 35 minutes on normal and high temperature.
Once the timer sounds, manually release the pressure.
Open the lid. Add the chopped basil, stir, and cook for a couple more minutes to soften. Adjust the soup's consistency and flavor to your liking. If needed, add more salt, pepper, spices, and broth until perfection. Garnish with bell peppers, green onions, basil, parsley, cheese, or crushed tortillas.

I use a 6 quart Instant Pot.
The recipe makes a thicker soup. If you prefer a thinner consistency, add 1/2 to a full cup of broth in the beginning or after the soup is complete.
if interested, keep extra chopped bell peppers and basil on the side for garnish.
if using a jalapeño and are sensitive to spice, remove the appropriate amount of seeds and membrane.
a similar substitute for oregano, thyme, and marjoram is 1 Tablespoon Italian Seasoning.
leftovers will thicken. If you prefer a a thinned soup, add more vegetable broth before re-heating.
red lentil are more fragile than green or brown. For more "bite" or for a lentil that will keep better form in the Instant Pot, use green first, then brown.
this soup will keep in the refrigerator for up to five days and can be frozen in an airtight container.