Instant Pot Stuffed Pepper Soup is a delicious and filling one pot meal. Packed with all your favorite stuffed bell pepper ingredients like ground beef, rice, tomatoes, and onions, then cooked to tender perfection in just 5 minutes.
Why You’ll Love It
- If you love stuffed peppers, this soup is bound to captivate your taste buds. It contains all the ingredients typically found in a stuffed pepper, making for a tasty soup.
- In this recipe, you have the convenience of a one-pot meal, streamlining both the cooking and cleanup. Then, with just 5 minutes of pressure cooking, your meal is ready to savor.
- This soup is warm and comforting, making it an ideal choice for chilly autumn or winter evenings.
» You might also like Instant Pot Lasagna Soup.
Ingredients You’ll Need
- Ground beef – Feel free to use the fat percentage you like best. We are using Butcher Box 85-15 for this recipe.
- Onion – Yellow or white onion.
- Garlic – Fresh garlic cloves.
- Seasonings – Italian seasoning, onion powder, salt, and ground black pepper.
- Chicken broth – You can use chicken, beef, or vegetable broth.
- Bell peppers – There is a slight difference in sweetness between colored peppers like red and orange and then green peppers. Green are more bitter and slight more firm. You can use any color of bell peppers you wish.
- Tomatoes – Chopped or crushed tomatoes.
- Tomato paste – This helps thicken the soup and adds intense tomato flavor.
- Rice – We are using long-grain white rice. You can use whatever rice you have handy. Just be aware that different types of rice can take longer to cook.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
Expert Tips to Follow
- When the recipe tells you to layer the ingredients into the Instant Pot and not to stir, follow those directions.
- Chop the bell peppers into like sized pieces. The nice thing about this soup is that if you cut the peppers to about the size of a nickel the peppers will cook but not get mushy so they still have some chew to them.
- If your ground beef has a high fat content you will want to drain the fat before you add the onion, garlic, and seasonings.
- Add some red pepper flakes for a little bit of spice.
How to Make Instant Pot Stuffed Pepper Soup
Step One
Turn the Instant Pot on to sauté mode.
When it’s hot, add the ground beef. Cook and crumble until browned. Add the chopped onion, garlic, Italian seasoning, onion powder, salt and pepper. Stir and sauté until softened, about 3 minutes. Turn off sauté mode.
Step Two
Pour in the chicken broth and deglaze the bottom of the pan to remove the browned bits. This is helpful in preventing the dreaded burn notice.
Layer on the bell peppers, chopped tomatoes, and tomato paste. Pour the rice evenly on top of it all and make sure all the rice is submerged, but do not stir.
Step Three
Secure the lid and set the vent to sealing (if necessary for your model).
Set to cook on high pressure for 5 minutes. When the time is up, allow the pressure to release naturally for about 5 minutes, then carefully remove the lid.
Step Four
Stir the soup to combine all of the ingredients and serve.
Variations and Add-ins
There are many variations of this soup just like when making stuffed bell peppers. You can mix things up a bit by adding one of these:
- Serve the soup with cheese melted over the top (cheddar, smoked gouda, or mozzarella are our favorites)
- Mix half the ground beef with half sweet or spicy sausage.
- Use different rice, such as brown rice, Mexican rice, or cilantro lime rice.
- Mix in 2 teaspoons of homemade taco seasoning.
- Use cauliflower rice instead of white rice, for a low-carb alternative
Store & Reheat
Allow the soup to cool completely before transferring it to an airtight container and storing it in the refrigerator for 3-5 days. To freeze it transfer it to a freezer-safe container and freeze for up to 3 months.
When you are ready to enjoy the soup, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.
Questions About the Recipe
Can I use a different kind of meat in this recipe?
Yes, absolutely. If you don’t want to use ground beef you could use ground pork, ground turkey, or sausage.
Can I freeze this soup for later?
Yes, you can freeze the soup for later. Allow the soup to cool completely before transferring it to a freezer-safe container and freeze for up to 3 months. When you are ready to enjoy the soup, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.
Can I use a different kind of rice in this recipe?
Yes, you can use a different type of rice in the recipe. Brown rice, white rice, or even quinoa can be used instead of the long-grain white rice called for in the recipe. Keep in mind that the cooking time may need to be adjusted depending on the type of rice used.
Can I make this soup in the Crock Pot?
Yes, you can make the soup in the Crock Pot instead of in the Instant Pot. Simply brown the ground beef in a large pot then add all of the ingredients, stir, and top with the lid. Cook on low for 4-5 hours or high for 2-3 hours, or until the rice and vegetables are cooked through.
Related Posts:
- Instant Pot Frozen Chicken Tenderloins
- Instant Pot Potatoes & Carrots
- Sweet Potatoes in the Instant Pot
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Instant Pot Stuffed Pepper Soup
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 pound (454 g) ground beef
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon (2 g) Italian seasoning
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) black pepper
- 4 cups (946 ml) chicken broth
- 3 bell peppers diced
- 1 can chopped tomatoes 15 ounces
- 1 can tomato paste
- 1/2 cup (93 g) long-grain white rice
Instructions
- Turn the Instant Pot on to saute mode. When hot, add the ground beef. Cook and crumble until browned. Add the onion, garlic, Italian seasoning, onion powder, salt and pepper. Stir and saute until softened, about 3 minutes. Turn off saute mode.
- Pour in the chicken broth and deglaze the bottom of the pan to remove the browned bits.
- Layer on the bell peppers, chopped tomatoes, and tomato paste. Pour the rice evenly on top of it all and make sure all the rice is submerged, but do not stir.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 5 minutes. When the time is up, allow the pressure to release naturally for about 5 minutes, then carefully remove the lid.
- Stir and serve.
Notes
- When the recipe tells you to layer the ingredients into the Instant Pot and not to stir, follow those directions.
- Chop the bell peppers into like sized pieces. The nice thing about this soup is that if you cut the peppers to about the size of a nickel the peppers will cook but not get mushy so they still have some chew to them.
- If your ground beef has a high fat content you will want to drain the fat before you add the onion, garlic, and seasonings.
- Add some red pepper flakes for a little bit of spice.
Nutrition
Angela is a talented home cook and an expert at creating delicious, nutritious meals that can be prepared quickly and easily using an Instant Pot.
Do you think it matters what color pepper you use?
No, it doesn’t matter, except for your preference. Red peppers are sweeter. Green peppers are more savory and bitter.
Just like a stuffed pepper! I love this soup.
So easy and so delicious. By the way, its even better the next day!