Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup is a cozy, hearty soup that tastes like a deconstructed stuffed pepper! This soup is easy to make and is on the table in just over 30 minutes from start to finish!

This Instant Pot Stuffed Pepper Soup is inspired by my recipe for Instant Pot Stuffed Peppers. It is all the same flavors with a fraction of the work involved in making traditional stuffed peppers.

Instant Pot Stuffed Pepper Soup is one of my favorite ways to enjoy the classic flavors of stuffed peppers.

While I love my recipe for Instant Pot Stuffed Peppers, I prefer NOT having to the task of stuffing peppers. I also love that this soup is lighter, yet still incredibly hearty.

Filled with rice, peppers, meat, and tomatoes, this soup lacks NOTHING that the traditional recipe provides. And it is is a lot easier to make!

I absolutely love the fact that with the instant pot, recipes like Beef Stew, Instant Pot Chili, and this Stuffed Pepper Soup, which typically take hours to develop rich flavors on the stove or in the slow cooker, achieve rich, delicious flavor in less than an hour from start to finish.

This Instant Pot Pepper Soup is the perfect recipe to serve up when you are craving comfort but are short on time!

Notes on Ingredients

• Ground Meat: Use any type of ground meat you like for this soup. Lean ground beef, ground turkey, or ground chicken all work well. In the pictured recipe, I used ground chicken. I have made this soup will all varieties of ground meat and they all work great. My husband does prefer the version made with beef, but only by a slight margin.
• Bell Peppers: Obviously, you can not have Stuffed Pepper Soup without peppers! I use a variety of red and green bell peppers, but any bell pepper works. Feel free to use all of one color of a mixture of two or three colors. Just be sure they are BELL peppers, not another variety that may be spicy.
• Beef Stock: Use low sodium beef stock to control the sodium. If you don't have beef broth on hand, you can substitute chicken stock, but it will not be as rich in flavor.
• Sugar: I RARELY add sugar to savory dishes, but to help balance out the acidity of the tomatoes, a tiny bit of sugar or honey is recommended. Feel free to omit.
• Rice: Use long-grain white rice for best results. Brown rice requires too much cooking time for this recipe. By the time the brown rice would cook, the peppers would be mush!

Step-By-Step Instructions

• Turn the instant pot to saute and let warm up for a minute.
• Add in the oil, beef, and minced onion. Cook, breaking up into small pieces until the ground beef is nearly browned.
• Add in the peppers and minced garlic and saute for 1 minute longer, just to toast the garlic and finish cooking the meat.

• Turn off the instant pot and drain off any excess grease if needed. If you use lean ground meat, you will find that most times, you will not have to drain off any grease.
• Once the meat is browned, add in the stock and scrape up any browned bits from the bottom of the inner pot. That is really important and will help prevent a burn warning.
• Stir in the seasonings, tomatoes, tomato sauce, and rice to the Instant Pot and seal.
• Set cook time for 5 minutes on high pressure.
• Once cook time has elapsed, let the pressure release naturally or for at least 15 minutes--this is really important because the pressure cooker is filled with hot liquid and you don't want that coming out your vent knob, which it would do if you tried to do a quick pressure release.
• Once pressure is released, open the instant pot and stir in Worcestershire sauce.
• Taste and season with additional salt and pepper if needed.

Leftovers

Leftover Stuffed Pepper Soup can be stored in the refrigerator for up to 4 days. Keep in mind that the rice may absorb some of the liquid as the soup sits, so it is best to add a bit more stock or water before reheating.

This soup can also be frozen for up to 3 months. Defrost in the refrigerator overnight, add in up to 1 cup of stock and reheat to the desired temp.

Recipe Notes

• Spices: I add in oregano, garlic powder, onion powder, and paprika. Those are the classic flavors for Stuffed Peppers, so they work great in this soup recipe. Marjoram is another classic spice, but one that I don't typically have on hand and it is not worth purchasing just for this soup. If you do have marjoram on hand, add in ¼-1/2 teaspoon when adding the other spices.
• Adding heat: Feel free to top with some hot sauce after cooking. It is a great way to add a little kick to your soup.
• Gluten-Free Modifications: Be sure your stock and Worcestershire Sauce is gluten-free. Everything else is naturally gluten-free.

More Instant Pot Soups

• Instant Pot Minestrone Soup
• Instant Pot Chicken Noodle Soup
• Instant Pot Butternut Squash Soup
• Instant Pot French Onion Soup
• Instant Pot Lentil Soup
• Instant Pot Tomato Soup

If you enjoyed this recipe for Stuffed Pepper Soup, I would love for you to leave a comment and review below. 

Instant Pot Stuffed Pepper Soup

All the flavors of stuffed peppers--in soup form! This cozy Instant Pot Stuffed Pepper Soup is hearty, filling, and easy to make!

5 from 7 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Pressure Time: 25 minutes

Total Time: 40 minutes

Servings: 6

Calories: 237kcal

Author: Kristen Chidsey

Ingredients

• ▢ ½ tablespoon oil olive oil, canola oil, or avocado oil
• ▢ 1 pound lean ground beef
• ▢ 1 small yellow onion chopped
• ▢ 2 cloves garlic minced
• ▢ 2 bell peppers chopped
• ▢ 5 cups low sodium beef broth
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon dried oregano
• ▢ 2 teaspoons paprika
• ▢ 1 (15 ounce can) tomato sauce
• ▢ 1 (15 ounce can) diced tomatoes
• ▢ 1 teaspoon sugar or honey optional
• ▢ ¾ cup long grain white rice
• ▢ 2 teaspoons Worcestershire sauce
• ▢ Salt and pepper to taste

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• Turn instant pot to saute and let warm up for a minute. Add in the oil, beef, and minced onion. Cook, breaking up into small pieces until the ground beef is nearly browned.
• Add in the peppers and minced garlic and saute for 1 minute longer, just to toast the garlic and finish cooking the meat. Season with a bit of salt and pepper.
• Turn the Instant Pot off.
• Drain off any excess grease if needed and return the inner pot back to the pressure cooker.
• Add the beef broth to the inner pot and scrape up any browned bits of meat from the bottom of the pot.
• Stir in the garlic powder, onion powder, oregano, paprika the diced peppers, diced tomatoes, tomato sauce, sugar/honey (if using), and rice.
• Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 5 minutes.
• Once cook time has elapsed, let pressure release naturally or for at least 15 minutes.
• Stir in Worcestershire sauce. Taste and season with additional salt and pepper if needed.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

Leftovers: Leftover Stuffed Pepper Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Defrost in the refrigerator overnight, add in up to 1 cup of stock and reheat to the desired temp.

Peppers: Any color peppers work in this soup. I prefer a mixture of red, yellow, and/or green. But use what you have and what you like!

Rice: Be sure to use long-grain white rice to cook in the allotted time. It takes 22 minutes for long-grain brown rice to cook through, and in that time, the peppers will turn to mush--so white rice is best for this recipe. 

Meat: Use lean ground beef, ground turkey, or ground chicken for this recipe. 

Sodium: Because the stock, tomatoes, and Worcestershire sauce have added sodium, I wait to add additional salt to the broth until after the soup is prepared--that way I can control the sodium content. 

Added Sugar: The sugar/honey is optional, but it does help to balance out the acidity of the  Feel free to omit if needed. 

Nutrition

Calories: 237kcal | Carbohydrates: 25g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 369mg | Potassium: 762mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1570IU | Vitamin C: 53mg | Calcium: 24mg | Iron: 2mg

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