Red pepper meets gouda cheese for the perfectly balanced dinner or lunch option. This vibrant, spicy soup recipe is made simple with the help of your Instant Pot. 

Recipe by Oxmoor House


Recipe Summary test

10 mins
10 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Thinly slice 3 bell pepper halves, and chop 2 bell pepper halves; set aside remaining bell pepper halves and chopped bell pepper. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add sliced bell pepper to cooker; cook, stirring constantly, 5 minutes or until browned. Turn cooker off.

  • Stir in remaining 3 bell pepper halves, onion, and next 7 ingredients (through adobo sauce). Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Remove inner pot from cooker; cool soup 15 minutes. 

  • Place half of pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining pepper mixture. Return puréed mixture to inner pot. Return inner pot to cooker. Stir in half-and-half. Press [Sauté], and use [Adjust] to select "More" mode. Cook, uncovered, 2 to 3 minutes or until thoroughly heated. Ladle soup into 6 bowls; sprinkle with cheese and chopped bell pepper.