Instant Pot Stuffed Pepper Soup Recipe

Introduction

Instant Pot Stuffed Pepper Soup takes the classic flavors of stuffed peppers and transforms them into a comforting, hearty soup. This easy recipe combines ground beef, bell peppers, tomatoes, and rice for a delicious weeknight meal that’s ready in no time.

Ingredients

• 2 pounds ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian dressing mix (or Italian seasoning)
• 4 cups low sodium beef broth
• 1 green bell pepper, diced
• 2 colored bell peppers (yellow, orange, or red), diced
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Worcestershire sauce
• 4 ½ ounces diced green chilies (1 can, optional)
• 28 ounces crushed tomatoes (1 can)
• 28 ounces diced tomatoes (1 can)
• 2 cups cooked rice (or 1 cup uncooked rice with 1-2 cups water added to the Instant Pot)
• ¼ to ⅓ cup fresh parsley, chopped
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Prepare all ingredients. Turn the Instant Pot to sauté mode and brown the ground beef for about 3 minutes. Add the diced onion and minced garlic, sautéing until cooked through.
2. Step 2: Stir in Italian dressing mix, beef broth, diced bell peppers, freshly ground black pepper, Worcestershire sauce, and diced green chilies if using. Mix well.
3. Step 3: If using uncooked rice, add the rice and water to the pot. Then carefully add crushed tomatoes and diced tomatoes on top without stirring.
4. Step 4: Seal the Instant Pot lid and set to “Soup” or “Manual” on high pressure for 5 minutes (or 10 minutes if using uncooked rice). When the cooking cycle is complete, use a quick release to release the pressure.
5. Step 5: If using cooked rice, add it along with chopped parsley to the soup. Stir to combine, then serve topped with extra cracked black pepper. Garlic bread makes a perfect accompaniment!

Tips & Variations

• For extra depth, add a splash of red wine or a bit of smoked paprika when browning the beef.
• Swap ground beef with ground turkey or chicken for a lighter version.
• Feel free to mix bell pepper colors according to your preference or what’s available.
• Add a pinch of crushed red pepper flakes for a mild kick.
• Use pre-cooked rice to save time and add it after pressure cooking to avoid mushiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, long-grain white rice works best for even cooking, but you can use brown rice or cauliflower rice; just adjust cooking times accordingly.

Is it possible to make this soup on the stovetop instead of an Instant Pot?

Absolutely. Brown the beef and sauté the vegetables in a large pot, then add all ingredients and simmer for about 30-40 minutes until peppers and rice are tender.

Instant Pot Stuffed Pepper Soup Recipe

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★★★★★

4.5 from 65 reviews

Hearty and flavorful Instant Pot Stuffed Pepper Soup combines savory ground beef, bell peppers, tomatoes, and rice in a rich broth, making a comforting and easy-to-make meal perfect for any day.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 2 pounds ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 colored bell peppers (yellow, orange, or red), diced

Broth and Seasonings

• 1 teaspoon Italian dressing mix or Italian seasoning
• 4 cups low sodium beef broth
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Worcestershire sauce
• 4 ½ ounces diced green chilies (1 can, optional)

Tomatoes and Rice

• 28 ounces crushed tomatoes (1 can)
• 28 ounces diced tomatoes (1 can)
• 2 cups cooked rice (or 1 cup uncooked rice with 1–2 cups water if using)

Herbs and Garnish

• ¼–⅓ cup fresh parsley, chopped (to taste)
• Freshly ground black pepper, to taste

Instructions

1. Prepare and Brown Meat: Turn the Instant Pot to sauté mode and brown the ground beef for about 3 minutes, breaking it up as it cooks. Add the diced onion and minced garlic, sautéing until the onion is translucent and cooked through.
2. Add Broth and Seasonings: Stir in the Italian dressing mix, beef broth, diced green and colored bell peppers, freshly ground black pepper, Worcestershire sauce, and diced green chilies if using. Mix everything thoroughly to combine flavors.
3. Add Rice and Tomatoes: If using uncooked rice, add the rice along with 1 to 2 cups of water to the Instant Pot. Then add the crushed and diced tomatoes on top, but do not stir them in to avoid triggering the burn notice.
4. Pressure Cook the Soup: Seal the Instant Pot lid and set to ‘Soup’ or ‘Manual’ mode on high pressure. Cook for 5 minutes if using cooked rice, or 10 minutes if using uncooked rice. After the cooking time is complete, use a quick release to release pressure safely.
5. Finish and Serve: If using cooked rice, stir it and the chopped parsley into the soup after pressure cooking. Adjust seasoning with freshly ground black pepper to taste. Serve hot, optionally with garlic bread on the side.

Notes

• Using uncooked rice requires slightly longer cooking and additional water.
• Dice all vegetables uniformly for even cooking.
• You can substitute ground turkey for a leaner meat option.
• If you prefer a spicier soup, add more diced green chilies or a dash of hot sauce.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
• To thicken the soup, simmer it with the lid off for a few minutes after cooking.

Keywords: stuffed pepper soup, Instant Pot soup, ground beef soup, stuffed pepper recipe, easy soup, pressure cooker soup