RECIPE: Instant Pot--Pepper Pot Soup

I don't remember where I found this recipe, but adapted it and absolutely love it! I'm not a big fan of peppers (too many flashbacks of my mom's stuffed peppers with meat, UGH, when I was growing up.)

• 1 medium red pepper, chopped
• 1 medium green pepper. chopped
• 1 medium yellow pepper, chopped
• 1 medium orange pepper, chopped
• 1 container (1 1/2 cups ea.), BOCA Veggie Ground Crumbles
• 1 1/2 container (6 cups total), Organic Low Sodium Vegetable Stock
• 1/2 white onion, diced
• 4 cloves garlic
• 3 tbsp. diced jalapenos (adjust to taste, we like spicy!)
• 28 oz. can San Marzano tomatoes with basil, pureed
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• Add to instant pot and cook on "soup" for 5 minutes; NR for 15 minutes.
• Add tablespoon of *Tofutti sour cream to each serving for "richness".
• 10 servings = approx. 1 c. each (95 calories each, no fat, 15 c per cup with 5 grams of fiber!) *Tofutti calories add about 30 calories.

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