Instant Pot Stuffed Pepper Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
