This post may contain affiliate links. Please see our disclosure policy.
Instant Pot Stuffed Pepper Soup is a cozy, hearty soup that delivers all the flavors of classic stuffed peppers with minimal effort!
Looking for more quick & easy Instant Pot Soup Recipes? Don't miss Instant Pot Beef and Barley Soup, Instant Pot Chicken Gnocchi Soup, and Instant Pot Cabbage Soup.
While I love my recipe for Instant Pot Stuffed Peppers, when I need something with less hands-on prep, I turn to this recipe for Instant Pot Stuffed Pepper Soup.
Filled with rice, peppers, meat, and tomatoes, Instant Pot Stuffed Pepper Soup delivers the classic flavors of stuffed peppers, with a less prep and less calories! It is up is the perfect recipe to serve up when you are craving comfort but are short on time!
Helpful Tips Before Starting
- Meat of Choice. Use ground beef, ground turkey, or ground chicken.
- Use Rinsed White Rice. For best results, use long-grain white rice that has been rinsed well. Brown rice takes MUCH longer to cook.
- Use a Variety of Bell Peppers. A green bell pepper adds freshness while a yellow, orange, or red bell peppers adds sweetness.
- Add Sugar for Balance. To help balance out the acidity of the tomatoes, a tiny bit of sugar or honey is recommended. Feel free to omit it if needed.
How to Make Instant Pot Stuffed Pepper Soup
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Brown the Meat. Using the sauté function, sauté the ground beef and minced onion in a bit of olive oil, until the beef is fully browned. Be sure to break it up in small bite-sized pieces as the meat cooks.
- Add Peppers and Garlic. Add in the peppers and minced garlic and sauté for 1 minute longer, just to toast the garlic and finish cooking the meat, you don't want to burn the garlic.
- Deglaze the Inner Pot. Add in a bit of the beef broth and scrape up any browned bits from the bottom of the inner pot. This is important and will help prevent a burn warning.
- Layer Ingredients. Add the remaining broth, paprika, onion powder, garlic powder, oregano, Worcestershire Sauce, diced tomatoes, tomato sauce, sugar, and rinsed rice to the inner pot.
- Pressure Cook. Place the lid on the inner pot and be sure it is sealed. Set the cooking time to 5 minutes on high pressure.
- Let Pressure Release. 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.
Instant Pot Stuffed Pepper Soup Video
If you learn better through step-by-step video instructions, follow along with me below as I make Instant Pot Stuffed Pepper Soup in my kitchen.
Recipe Modifications
- Make it Spicy! 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 of 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 sautéing the mixture with the ground beef for the last few minutes, to give the frozen blend more flavor.
- Add Marjoram: Marjoram is classic in stuffed pepper recipes, but it is not worth purchasing just for this soup. If you have it on hand, add ¼-1/2 teaspoon along with the oregano.
Storage Instructions
- Refrigerate: Leftover Instant Pot Stuffed Pepper Soup can be stored in the refrigerator for up to 4 days.
- Freeze: Allow the soup to fully cool and then transfer to a freezer-safe container, leaving 1 inch of space for expansion, and freeze for up to 3 months.
- Reheat: If needed, defrost in the refrigerator overnight. Reheat on the stove over low heat or in the microwave, adding up to 1 more cup of broth to thin the soup (as the rice will absorb some of the liquid as it sits).
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
- Instant Pot Pasta Fagioli
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
Instant Pot Stuffed Pepper Soup is a cozy, hearty soup that delivers all the flavors of classic stuffed peppers with minimal effort!
Video
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 pound lean ground beef, or ground turkey or chicken
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium bell peppers, chopped (red, green, yellow, and/or orange)
- 5 cups low sodium beef broth
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon sugar or honey, optional
- 2 teaspoons Worcestershire sauce
- 1 (15 ounce can) diced tomatoes, with liquid
- 1 (15 ounce can) tomato sauce
- ¾ cup long grain white rice, rinsed well
- kosher salt and pepper to taste
Instructions
- Turn the instant pot to sauté, add in ½ tablespoon extra virgin olive oil to the inner pot and let heat briefly for 30-60 seconds. Once heated, add 1 pound lean ground beef and 1 small yellow onion (minced). Sauté the beef and onion, breaking up the beef into small pieces as it cooks, until the ground beef is nearly browned.
- Once the meat has browned, add in2 medium bell peppers (diced) and 2 cloves garlic (minced) and sauté for 1 minute longer, just to toast the garlic and finish cooking the meat. Season with a bit of salt and pepper. Hit cancel to turn off the Instant Pot.
- If needed, drain off any excess grease and return the inner pot back to the pressure cooker.
- Add 5 cups low sodium beef broth to the inner pot and scrape up any browned bits of meat from the bottom of the pot.
- Add 2 teaspoons garlic powder, 2 teaspoons paprika, 1 teaspoon onion powder, ½ teaspoon dried oregano, 1 teaspoon sugar or honey, and 2 teaspoons Worcestershire sauce and stir well.
- Add in 1 (15 ounce can) diced tomatoes, 1 (15 ounce can) tomato sauce, and ¾ cup long grain white rice (rinsed) to the inner pot. Don't stir, but instead gently push the rice down to ensure it is submerged in the liquid.
- Place the lid on the Instant Pot and ensure the vent knob is locked. Set to cook on high pressure for 5 minutes by hitting manual or pressure cook and use the +/- buttons to adjust the time to 5.
- After the cooking time has elapsed, let the pressure release naturally or for at least 15 minutes.
- Remove the lid, taste, and season with additional salt and pepper if needed. Serve as desired.
Notes
Storage: 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 sautéing the mixture with the ground beef for the last few minutes, to give the frozen blend more flavor.
Note on 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: 237kcalCarbohydrates: 25gProtein: 21gFat: 5gSaturated Fat: 2gCholesterol: 47mgSodium: 369mgPotassium: 762mgFiber: 2gSugar: 3gVitamin A: 1570IUVitamin C: 53mgCalcium: 24mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This post was originally published in 2019 but updated in 2024.
Hi, did you mean whole tomato’s that’s listed in the steps or tomato sauce as in the ingredient list? I went with sauce:) very tasty! We added more of the spices.
Hi Kathleen! This recipe uses both diced tomatoes and tomato sauce (or crushed tomatoes/tomato puree). I am thrilled to hear you enjoyed!
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!!!!
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!
My new favorite soup! I just wish I doubled the recipe because we didn't have any leftovers!
I love that you enjoyed so much! And next time you can make leftovers!
It turned out wonderful—what a nice flavor. I used red peppers because that's what I prefer.
So happy you enjoyed!
yes! I love stuffed peppers, and this deconstructed soup idea is phenomenal!