Instant Pot Stuffed Pepper Soup is filled with all of the things you love about stuffed peppers- bell peppers, ground beef, tomatoes, rice and spices. This soup comes together quickly in the pressure cooker for a filling meal the whole family will love.
We are still in the thick of the cold weather here in Ohio, which of course calls for bowls of warm, filling soup.
Instant Pot Stuffed Pepper Soup is not only an easy meal you can make in your pressure cooker, it is very filling and satisfying.
This is the kind of soup that you can use for a meal during the week along with leftovers for lunches or additional meals.
Stuffed peppers are one of my favorite meals to make for my family.
This Slow Cooker Stuffed Pepper Soup takes the ingredients you would use in stuffed peppers and creates a soup but in a slow cooker. I also have this One Pot Mexican Stuffed Pepper Casserole.
This recipe uses ground beef but you could feel free to substitute ground turkey or skip the meat all together.
Along with the ground beef you will find bell peppers, tomatoes, rice and flavorful spices in this soup.
If you like soup recipes check out my soup recipes here. You also might like this Vegetable Soup with Cabbage, Slow Cooker Mexican Chicken Lime Soup, Lentil Bean Soup and this Instant Pot Turkey Chili.
Recipe Modifications
- If you don’t want to use ground beef you can easily substitute ground turkey, chicken or even pork. If you want to skip meat all together try adding beans. I like chickpeas, white beans or kidney beans.
- I like to use two different colored bell peppers in this soup. Red and green bell peppers are always my go-tos but you can try yellow or orange.
- If you want to create an even heartier soup add additional vegetables like carrots, celery, mushrooms or fire roasted tomatoes.
- Garnish your soup with your favorite ingredients. Some things I like include fresh parsley, green onions, diced red onion and a handful of mozzarella cheese.
Recipe Tips:
I have tested this recipe time and time again in the pressure cooker to perfect it.
One thing about this soup when you make it in the instant pot is that it will become a thick soup.
The rice gets plump and the broth evaporates. If you like very thick soups you can just leave the soup as is and enjoy.
I like my soup on the thinner side so after the soup is done cooking and the pressure has been released, I open the lid and stir in an additional cup of broth.
By doing this you are are helping to thin out the soup a bit. I also noticed if you keep leftovers of this soup in the fridge for another day it thickens even more.
Each time I heat up the leftover soup I add either a small amount of water or broth.
Recipe FAQ
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Instant Pot Stuffed Pepper Soup
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 pound ground meat of your choice {beef, turkey, chicken or pork}
- 1/2 of a large sweet onion, diced
- 4 garlic cloves, minced
- 2 large bell peppers, seeds removed, diced {colors of your choice}
- 2 celery stalks, diced
- 5 cups of broth {chicken or beef}, divided
- 3/4 cup uncooked long grain white rice
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper {optional for spice}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 – 14. 5 ounce can of tomato sauce
- 1 – 14.5 ounce can of diced tomatoes
Garnishes
- Fresh parsley
- Green onions
- Mozzarella cheese
- Diced red onion
Instructions
- Turn on the pressure cooker’s sauté function and add the olive oil.
- After two minutes add the onion and garlic. Cook for two minutes and then add ground meat of your choice.
- Sauté beef for 4-5 minutes, or until browned. Drain fat from meat and return to the pressure cooker.
- Turn off the sauté function and add bell peppers, celery, 4 cups of the broth, rice, basil, thyme, oregano, paprika, cayenne pepper, salt, pepper and stir.
- Add the diced tomatoes and the tomato sauce to the top, do not stir.
- Cover the Instant Pot and seal the valve. Cook on MANUAL HIGH PRESSURE for 3 minutes.
- When your is done do a quick release and let out all of the steam/pressure. Unplug the pressure cooker and carefully open the lid.
- Stir in the additional 1 cup of broth for a thinner soup.
- Serve warm with fresh parsley, green onions, red onion and cheese.
Notes
- TO STORE: This soup lasts in the fridge for about 5 days. It will thicken a lot in the fridge so stir in a small amount of water or broth when reheating the soup.
- HOW TO FREEZE: Make sure to let the soup cool complete in the fridge before you put it in the freezer. You can freeze the soup for up to 3 months.
This is an awesome recipe. I use it in a few variations. Without the peppers and tomatoes it becomes a beef soup that can be noodle, rice or potato. I still use 8 oz. can of tomato sauce, just omit the diced tomatoes and peppers. It’s my go to base recipe these days!
I love that idea! Thank you for sharing that. I will have to try using it as a base for other beef soups.
Hi, can I do this on the stove please
So here is a slow cooker version: https://www.acedarspoon.com/slow-cooker-stuffed-pepper-soup/ I have not tried on the stove but you can do it. You would sauté the vegetables and meat and then add the broth with the rice and boil it with the lid covered until the rice is tender.I would think that depending on the type of rice you would boil about 20-30 minutes, but read the package of the rice you use. Let me know how it works!