Are you looking for a Low Carb Instant Pot Stuffed Pepper Soup? This is our tried and true recipe we have enjoyed for years! Bell peppers, ground beef and cauliflower rice in a tomato based soup make the perfect low carb soup!
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How to Make Low Carb Stuffed Pepper Soup in an Electric Pressure Cooker
Cris here.
For years, one of our most popular soups on the site has been our Crock Pot Stuffed Pepper Soup (and later our Instant Pot Stuffed Pepper Soup). So, after going low carb we began altering this recipe at home a bit to make it low carb but I never got around to putting the recipe on the blog! So, today we are sharing how we trimmed the carbs in this flavorful soup. Enjoy!
Notes on Low Carb Instant Pot Stuffed Pepper Soup
- This is a low carb adaptation of our popular Crock Pot Stuffed Pepper Soup (and our Instant Pot Stuffed Pepper Soup).
- You can find our low carb crock pot version here.
- Carb counters will want to pay special attention to the marinara sauce they use. We like to use Rao’s to lower our carb counts.
- You can use any color bell peppers you would like.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
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Low Carb Instant Pot Stuffed Pepper Soup Recipe
Low Carb Instant Pot Stuffed Pepper Soup
Ingredients
- 1 lb ground beef
- 2 tablespoons dried minced onion
- 1 tablespoon minced garlic
- salt and pepper to taste
- 3 cups beef broth
- 24 oz marinara sauce We use the lowest carb sauce we can find
- 1 cup riced cauliflower frozen
- 2 cups bell pepper chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
Instructions
- Cook ground beef on saute setting with garlic and onion until browned through.
- Drain and return to the pot.
- Add all remaining ingredients.
- Cook under high pressure for 15 minutes and naturally release for at least 15 minutes before quick releasing.
Video
Notes
- This is a low carb adaptation of our popular Crock Pot Stuffed Pepper Soup (and our Instant Pot Stuffed Pepper Soup).
- You can find our low carb crock pot version here.
- Carb counters will want to pay special attention to the marinara sauce they use. We like to use Rao's to lower our carb counts.
- You can use any color bell peppers you would like.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
Nutrition
If you enjoyed this recipe, you might also enjoy:
- Low Carb Crock Pot Italian Wedding Soup
- Low Carb Crock Pot Creamy Tomato Soup
- Instant Pot Pizza Soup( Low Carb )
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
- Low Carb Ninja Foodi Italian Wedding Soup - October 6, 2020
- Goode Times Weekly Vol. 1, Issue 2 - September 27, 2020
- If you enjoyed our Slow Cooker Stuffed Pepper Soup, Try This Recipe - September 26, 2020
Taste great
So glad you enjoyed it Brenda!