Instant Pot Stuffed Pepper Soup takes all the flavors of the classic comfort food and turns it into a quick, easy soup. This is the perfect warm meal for serving your family on a cool autumn day or all winter long.
My boys and I love stuffed peppers. With their delicious blend of flavors, what’s not to love?
I’ll tell you what- the prep time!
Cleaning out the peppers, making the filling, stuffing the peppers…. No, thanks.
I don’t have time for that.
I’d rather enjoy all those flavors with a fraction of the work, and I bet you would too, right?
And that’s exactly what this soup is! All the flavors, less work.
This stuffed pepper soup is really more of an unstuffed pepper.
It’s basically a broken down stuffed pepper in soup form.
You get all the flavors you’d expect from stuffed peppers with the warming comfort of soup.
If you are looking for a new way to enjoy this classic and fill up your hungry family, this stuffed pepper soup is it.
- Lean ground beef
- Green bell peppers
- White onion
- Tomato sauce
- Diced tomatoes
- Beef broth
- Brown sugar
- Spices – Italian seasoning, garlic powder, smoked paprika, salt, and pepper
- Long grain rice (basmati or jasmine recommended)
How to Make
Set your Instant Pot to saute mode and add the ground beef, onion, and garlic.
Cook the mixture, breaking it up with a spoon or spatula, until the meat is cooked through.
When the beef is cooked, strain the grease out and then return the beef mixture to the pot.
Then dump all of the remaining ingredients except for the rice.
Place the lid on the pot, turn to close, and set the vent knob to sealing.
Set the Instant Pot to manual pressure and cook on high pressure for 5 minutes.
As the soup cooks, prepare your rice according to package directions on the stove top.
Once the timer goes off, carefully turn the knob to perform a quick pressure release.
When you are ready to serve, add 1/4-1/3 cup of rice to soup bowls and then ladle the soup over top of the rice.
You can store the soup for about 4 to 5 days in the fridge in an airtight container.
Before storing, allow the soup to cool completely and then ladle into the container.
When you are ready to serve the soup, reheat in the microwave for a few minutes or on medium low heat on the stove.
Make the rice fresh when you reheat the soup.
You can also freeze the soup for up to 6 months in the freezer.
When freezing, leave a little room at the top for the liquid to expand.
Ready to use the frozen soup? Thaw it overnight in the fridge, and then heat and eat.
Tips and Tricks
- If you really want to cook the rice in the Instant Pot, you can just add the rice with the rest of the ingredients and pressure cook for 3 minutes on high pressure. When the timer goes off, do a quick release and serve.
- The reason I don’t add the rice to the Instant Pot is that it absorbs too much liquid, so storing the soup either in the fridge or freezer will be nasty. It is much better to prepare the rice fresh each time you serve the soup to avoid issues with storing it.
- Look for peppers that are firm and free of bruises.
- I use lean ground beef to reduce the amount of grease I have to drain, but you can use fattier cuts if that’s what you have on hand. Just be prepared to drain more grease.
Other Instant Pot Soup Recipes
This Instant Pot stuffed pepper soup is one of our favorite cozy cool weather meals.
Make it the next time you feel like stuffed peppers but don’t feel like doing all that work!
Looking for other Instant Pot Soup recipes? Try these:
If you’ve tried this INSTANT POT STUFFED PEPPER SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Stuffed Pepper Soup
- 2 lbs lean ground beef
- 3 large green bell peppers seeded & diced
- 3 tbsp minced garlic
- 1 white onion diced
- 24 oz tomato sauce
- 2 14 oz cans diced tomatoes undrained
- 3 cups beef broth
- 1 cup water
- 3 tbsp brown sugar
- 1 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- pinch smoked paprika
- salt & pepper to taste
- 1 cup long grain rice basmati or jasmine recommended
- Set your instant pot to saute mode. Add the ground beef, onion, and garlic.
- Cook the mixture, breaking up as it cooks, until the meat's cooked through.
- Strain the mixture of grease, and then return the beef mixture to the pot.
- Add all of the remaining ingredients except for the rice.
- Add the pressure cooker lid, turn it to close, and make sure the vent knob is set to seal.
- Set it to cook on high pressure for 5 minutes.
- When done cooking, carefully turn the knob to perform a quick pressure release.
- Cook the rice, according to package directions, on the stove top while the soup's cooking.
- When ready to serve, add 1/4-1/3 cup of rice to soup bowls and then ladle the soup over top.