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    Instant Pot Stuffed Pepper Soup

    Instant Pot Beef Recipes Dairy-Free Recipes Gluten Free Instant Pot Beef Recipes February 10, 2022 | By Kristen Chidsey | 21 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Looking for an EASY, Healthy Instant Pot Soup Recipe? This Instant Pot Stuffed Pepper Soup checks all the boxes and is just as delicious as classic stuffed peppers--just a whole lot easier to make! It is a perfect family dinner recipe that is ready in just over 30 minutes.

    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!

    Bowl of Instant Pot Stuffed Pepper Soup next to instant pot and fresh 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 do 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!

    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

    Ingredients for Stuffed Pepper Soup on counter labeled.
    • Ground Meat: Use any type of ground meat you like for this soup. Lean ground beef, ground turkey, or ground chicken all work well.
    • 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/Broth: Use low sodium beef stock to control the sodium. If you don't have beef broth on hand, you can substitute chicken stock, but the soup 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!
    • 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.

    Step-By-Step Instructions

    • Turn the instant pot to saute, add in the oil, and let warm up for a minute.
    • Add the ground meat and minced onion to the inner pot of the pressure cooker.
    • Saute the beef and onion mixture, breaking up the meat into small pieces, until the ground beef is nearly browned.
    Beef and onion sauteed inside inner pot.
    • Add in the peppers and minced garlic and saute for 1 minute longer, just to toast the garlic and finish cooking the meat.
    Peppers, onions, and meat sauteed in instant pot for stuffed bell pepper soup.
    • Turn off the instant pot by hitting cancel. If needed, drain off any excess grease and then return the inner pot back to the pressure cooker.
    • Add in a bit of the beef broth and scrape up any browned bits from the bottom of the inner pot. This is really important and will help prevent a burn warning.
    • Add the remaining broth, paprika, onion powder, garlic powder, oregano, Worcestershire Sauce, diced tomatoes, tomato sauce, sugar, and rinced rice to the inner pot.
    Ingredients for Stuffed Pepper Soup inside inner pot.
    • Place the lid on the inner pot and be sure it is sealed. Set the cooking time to 5 minutes on high pressure.
    • Once the cooking time has elapsed, let the pressure release naturally or for at least 15 minutes. Do NOT try to do a quick release of pressure. To do so, would result in hot liquid spewing out of the vent knob.
    • Once the pressure has been released, open the instant pot. Taste and season with additional salt and pepper if needed.
    • Serve immediately.
    Ladle dishing out Stuffed Pepper Soup from Instant Pot.

    Leftover Soup

    Leftover Instant Pot 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 the soup the desired temperature.

    Recipe Modifications

    • Adding heat: Feel free to top your Stuffed Pepper Soup with a bit of hot sauce after cooking. It is a great way to add a little kick to individual bowls of soup. If preferred, you can also add up to ¼ teaspoon cayenne pepper to the soup before pressure cooking.
    • Gluten-Free Modifications: Be sure your broth/stock and Worcestershire Sauce are gluten-free. Everything else is naturally gluten-free.
    • Using Frozen Peppers and Onions: Feel free to use a 16-ounce bag of defrosted peppers and onions. I recommend sauteeing the mixture with the ground beef for the last few minutes, to give the frozen blend more flavor.

    More Instant Pot Soup Recipes

    • 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

    Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.

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

    Ladle of Stuffed Peppers Soup coming out of Instant Pot

    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 14 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Pressure Time: 25 minutes minutes
    Total Time: 40 minutes 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
    • 2 teaspoons Worcestershire sauce
    • ¾ cup long grain white rice
    • Salt and pepper to taste
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Turn the instant pot to saute, add in the oil, and let it warm up for a minute. To the heated oil, add in the ground beef and minced onion. Saute the beef and onion, breaking up the beef into small pieces as it cooks, 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 from the saute function.
    • 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 Worcestershire sauce.
    • Place the rice in a fine-mesh strainer and rinse well. Add to the inner pot.
    • 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.
    • 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. 
    Using Frozen Peppers and Onions: Feel free to use a 16-ounce bag of defrosted peppers and onions. I recommend sauteeing the mixture with the ground beef for the last few minutes, to give the frozen blend more flavor.
    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
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2019 but updated in 2022 with a new video.

    « Creamy and Cheesy Chicken and Rice
    Parmesan Roasted Broccoli »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Lou

      February 20, 2022 at 10:44 pm

      5 stars
      Thank you for making a newby with the instant pot a professional cook. you have made it easy to cook with IP. I found you on the net before I ever used my IP. thank goodness I did everything turned out great!!!!

      Reply
      • Kristen Chidsey

        February 21, 2022 at 6:49 am

        Hi Lou! I am so happy to hear you found my site and that you enjoyed the Stuffed Pepper Soup! I hope you find many more recipes here to enjoy!

        Reply
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    Looking for an EASY, Healthy Instant Pot Soup Recipe? This Instant Pot Stuffed Pepper Soup checks all the boxes and is just as delicious as classic stuffed peppers--just a whole lot easier to make! It is a perfect family dinner recipe that is ready in just over 30 minutes.

    Meet Kristen

    Kristen Chidsey with apron on in front of vegetables in kitchen.

    Hi! I'm Kristen. It is my honor and passion to share easy, wholesome recipes with you to in turn share your loved ones. These tried and true recipes will help you make delicious, family-friendly meals without stress! Read more

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    Looking for an EASY, Healthy Instant Pot Soup Recipe? This Instant Pot Stuffed Pepper Soup checks all the boxes and is just as delicious as classic stuffed peppers--just a whole lot easier to make! It is a perfect family dinner recipe that is ready in just over 30 minutes.

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