Starting off the New Year with a bang and making this Instant Pot stuffed pepper soup on repeat. This soup has everything you love about stuffed peppers inside: ground meat, rice, tomatoes, and peppers. It is gluten free, dairy free, and can be made Whole30 compliant, low carb, and keto.
Turn the Instant Pot to the "Sauté" function, and let it heat up for 2 minutes. Add ghee and tilt to coat the bottom of the insert and let it melt. Once melted, add diced onions and a big pinch of salt. Cook for 4-5 minutes, stirring occasionally until soft. Add minced garlic and cook for an additional minute until fragrant, stirring often.
Add ground chicken and cook for 3 minutes until it begins to cook throughout but is still pink in the middle, stirring occasionally.
Add bell peppers, tomatoes, broth, and spices. Give everything a nice stir and let cook for 1 minute. Stir in rice. Place the lid on the Instant Pot and move the valve to "Sealing." Cook on "Manual" for 4 minutes on high pressure.
Let the pressure release naturally for 10 minutes before carefully moving the valve to "Venting" and letting the rest of the pressure release.
Give everything a nice stir and squeeze in the fresh lemon juice and add additional kosher salt, to taste. Ladle into bowls, and garnish with finely chopped parsley and red onions.
Notes
If you'd like to use ground pork or beef instead of chicken, that's fine. I would use 85-93% lean.
You can use cauliflower rice in place of white rice. Simply cook it separately on the stove top and stir it in once the soup is done.
Tomato sauce can be used instead of strained tomatoes, but I prefer the bold flavor and texture of the strained tomatoes.
Feel free to use your favorite broth in this soup. Bone broth, chicken broth, beef broth, and veggie broth are all fine.