Stuffed Pepper Pressure Cooker Soup

Ingredients

• 3 bell peppers (any color), diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 3/4 cup long-grain white rice, uncooked
• 1 tbsp Italian seasoning
• 1 tsp smoked paprika
• Salt and pepper
• Shredded mozzarella for serving

Instructions

1. Add peppers, onion, garlic, crushed tomatoes, diced tomatoes, broth, rice, Italian seasoning, and smoked paprika to the pot. Stir well.
2. Pressure cook on high for 6 minutes, then natural release for 5 minutes.
3. Season with salt and pepper. Serve topped with shredded mozzarella.

Notes

The rice will continue to absorb liquid as the soup sits. Add a splash of broth when reheating.