Spicy Beef Bell Pepper Pasta Soup is a comforting and delicious dish that will burn just enough. The warm broth infused sauce is so smooth and elegant that it could go with a multitude of pastas and meats but it is perfect in this easy to follow Instant Pot recipe. The Bell Peppers add texture, flavor and natural juices to an already delicious sauce base. I love to dip fresh tears of French bread in the sauce as I enjoy the warm pleasing textures of the tender pasta. I highly recommend you consider adding this dish to your repertoire.
Watch the video and follow the instructions below to have a warm bowl of homemade Spicy Beef Bell Pepper Pasta Soup. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spicy, quick and easy good food the entire family will enjoy. Thanks for visiting and see you again soon.
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Set the pot to sauté high. First drizzle the bottom with oil then throw in the ground meat and cook until it is no longer pink. Once the meat is ready, deglaze the bottom of the pot with a wooden spoon and the grease. Optional: drain the grease.
Add salt, pepper, onion, garlic, Italian seasoning, red pepper flakes, tomato paste and Worcestershire sauce to the pot. Mix well.
Add bell peppers and mix.
Add pasta.
Mix everything together.
Layer the top with the tomato sauce. DO NOT STIR.
Place the lid on. Pressure cook on high for 5 minutes, followed by a 5 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.
Mix everything together. Pour in heavy whipping cream then mix. Season with salt and pepper if needed.
Garnish with cheese and sour cream.
Enjoy!
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Instant Pot Spicy Beef Bell Pepper Pasta Soup
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 1 lb ground chuck or beef
- ½ lb uncooked pasta any type
- 2 cups unsalted or low-sodium beef broth
- ½ cup tomato sauce
- ½ cup heavy whipping cream
- 1 tbsp extra virgin olive oil
- 1 tbsp Italian seasoning
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp red pepper flakes
- 1 medium onion chopped
- 2 bell peppers (red, orange, yellow or green) deseed & chopped
- 3 garlic cloves minced
Instructions
- Set the pot to sauté high. First drizzle the bottom with oil then throw in the ground meat and cook until it is no longer pink. Once the meat is ready, deglaze the bottom of the pot with a wooden spoon and the grease. Optional: drain the grease.
- Add salt, pepper, onion, garlic, bell peppers, Italian seasoning, red pepper flakes, tomato paste and Worcestershire sauce to the pot. Mix well.
- Add uncooked pasta and beef broth then mix (make sure to submerge the pasta in the broth). Layer the top with the tomato sauce. DO NOT STIR.
- Place the lid on. Pressure cook on high for 5 minutes, followed by a 5 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.
- Mix everything together. Pour in heavy whipping cream then mix. Season with salt and pepper if needed.
Enjoy!
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