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Instant Pot Stuffed Pepper Soup is a hearty and flavorful dish that combines the flavors of classic stuffed peppers with the convenience of a soup. Made with ground beef, rice, stewed tomatoes, and a variety of herbs and spices, this soup is both delicious and easy to make. This soup can be prepared quickly, making it a great option for busy weeknights.
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Check out my Roasted Red Pepper and Tomato Soup and my Creamy Beef Taco Soup for more delicious soup recipes!
Instant Pot stuffed pepper soup is a delicious soup that's perfect for a cozy and comforting meal. It's inspired by the classic dish of stuffed peppers, but instead of stuffing peppers with a meat and rice mixture, all the ingredients are combined in a flavorful soup.
This soup is perfect for chilly nights or any time you're craving a hearty bowl of soup.
Why You'll Love This Recipe
- Easy to make. This recipe is made in the Instant Pot, which means it's quick and easy to prepare.
- Comforting and flavorful. This soup is packed with flavor and has a comforting, hearty texture.
- Perfect for meal prep. This recipe makes a large batch of soup, which means you can enjoy it for several meals or freeze it for later.
- Nutritious. This soup is packed with nutritious ingredients like bell peppers, garlic, and tomatoes. It's a great way to get in your daily dose of vegetables and protein.
Ingredients You'll Need
- Olive Oil: Used for sautéing the onion and ground beef.
- Uncooked White Rice: Adds a hearty texture and substance to the soup, and helps to thicken it.
- Ground Beef: Provides a good source of protein and flavor.
- Stewed Tomatoes: Adds a rich tomato flavor and depth to the soup.
- Garlic: Adds a delicious aroma and flavor.
- White Onion: Adds a sweet and savory flavor.
- Green Bell Peppers: Adds a bright and fresh flavor.
- Beef Broth: Provides a rich and savory base for the soup, adding depth of flavor
- Oregano: Adds an earthy and slightly bitter flavor to the soup, and is also known for its anti-inflammatory properties.
- Basil Leaves: Adds a fresh and slightly sweet flavor.
Step-By-Step Instructions
Step 1:
Turn on the Instant Pot to the sauté function. Add the olive oil and heat until hot.
Step 2:
Add the ground beef to the Instant Pot and cook until browned, breaking up any large chunks with a spatula or wooden spoon.
Step 3:
Add the chopped onion and minced garlic to the Instant Pot and sauté for 2-3 minutes, or until the onion is translucent.
Step 4:
Add the chopped bell peppers to the Instant Pot and sauté for an additional 2-3 minutes, or until slightly softened.
Step 5:
Add the can of stewed tomatoes (including the juice), beef broth, uncooked rice, dried oregano, and dried basil leaves to the Instant Pot. Stir well to combine.
Step 6:
Close the Instant Pot lid and set the pressure valve to "sealing". Select the "pressure cook" function and set the timer for 8 minutes.
Step 7:
Once the cooking time is complete, let the pressure release naturally for 5 minutes, then do a quick release of any remaining pressure.
Step 8:
Open the Instant Pot lid and stir the soup well. Season with salt and pepper to taste. Serve the soup hot and enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Brown the ground beef first. Sautéing the ground beef in the Instant Pot before adding the rest of the ingredients will help to lock in flavor and add texture to the soup.
- Use uncooked rice. Adding uncooked rice directly to the soup will allow it to cook and absorb the liquid, making the soup thicker and more filling.
- Serve with toppings. Top the soup with shredded cheese and fresh parsley for added flavor and texture. You can also serve the soup with a side of crusty bread or crackers for dipping.
Variations
- Vegetarian version: Omit the ground beef and use vegetable broth instead of beef broth. You can add some extra veggies like mushrooms, zucchini, or eggplant to make the soup more filling.
- Turkey or chicken: Use ground turkey or chicken instead of beef for a leaner protein option. The soup will still be flavorful and hearty.
- Mexican-style: Add some diced jalapeño peppers, chili powder, and cumin to the soup for a Mexican-inspired twist. Top with shredded cheese, avocado, and tortilla strips for extra flavor.
- Italian-style: Use Italian sausage instead of ground beef, and add some diced tomatoes and Italian seasoning to the soup. Top with freshly grated Parmesan cheese for added flavor.
- Low-carb: Use riced cauliflower instead of rice to make the soup low-carb and keto-friendly. You can also add some chopped kale or spinach for added nutrients.
Storing & Freezing
Storing: Let the soup cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
Freezing: Let the soup cool to room temperature, then transfer it to a freezer-safe container or freezer bag. Freeze for up to 3 months.
Thawing: When you're ready to enjoy the soup, thaw it in the refrigerator overnight or place the freezer bag in a bowl of warm water until it's thawed.
Reheating: Reheat the soup in the microwave or on the stovetop until it's heated through. You may need to add a little extra broth or water to the soup to help it rehydrate and regain its texture.
Recipe FAQ's
Yes, you can use canned diced tomatoes in place of stewed tomatoes in this recipe. However, the flavor and texture of the soup may be slightly different.
Yes, you can add more vegetables to the soup to suit your taste preferences. Some good options include mushrooms, zucchini, and spinach.
More Instant Pot Soup Recipes
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You can also find my FREE Instant Pot cheat sheets here.
Instant Pot Stuffed Pepper Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion diced
- 1 pound 93/7 ground beef
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 3 basil leaves
- 2 medium green bell peppers diced
- 3 - 14.5 ounce cans stewed tomatoes
- ½ cup white rice uncooked
- 32 ounces beef broth
Instructions
- Turn on the Instant Pot to the sauté function. Add the olive oil and heat until hot.
- Add the ground beef to the Instant Pot and cook until browned, breaking up any large chunks with a spatula or wooden spoon.
- Add the chopped onion and minced garlic to the Instant Pot and sauté for 2-3 minutes, or until the onion is translucent.
- Add the chopped bell peppers to the Instant Pot and sauté for an additional 2-3 minutes, or until slightly softened.
- Add the can of stewed tomatoes (including the juice), beef broth, uncooked rice, dried oregano, and dried basil leaves to the Instant Pot. Stir well to combine.
- Close the Instant Pot lid and set the pressure valve to "sealing". Select the "pressure cook" function and set the timer for 8 minutes.
- Once the cooking time is complete, let the pressure release naturally for 5 minutes, then do a quick release of any remaining pressure.
- Open the Instant Pot lid and stir the soup well. Season with salt and pepper to taste. Serve the soup hot and enjoy!
Notes
- Brown the ground beef first. Sautéing the ground beef in the Instant Pot before adding the rest of the ingredients will help to lock in flavor and add texture to the soup.
- Use uncooked rice. Adding uncooked rice directly to the soup will allow it to cook and absorb the liquid, making the soup thicker and more filling.
- Serve with toppings. Top the soup with shredded cheese and fresh parsley for added flavor and texture. You can also serve the soup with a side of crusty bread or crackers for dipping.
- Storing: Let the soup cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freezing: Let the soup cool to room temperature, then transfer it to a freezer-safe container or freezer bag. Freeze for up to 3 months.
- Thawing: When you're ready to enjoy the soup, thaw it in the refrigerator overnight or place the freezer bag in a bowl of warm water until it's thawed.
- Reheating: Reheat the soup in the microwave or on the stovetop until it's heated through. You may need to add a little extra broth or water to the soup to help it rehydrate and regain its texture.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Patty at Spoonabilities
We all love stuffed peppers and this soup is so perfect! All the tasty goodness in an easy and comforting soup!
Jess
Instant Pot recipes are my jam! This is a great recipe!
Nathan
Huge fan of stuffed peppers, and I love that this soup is so convenient in the instant pot!!
Tara
Oh yum! This week has been our first of the season with cooler weather and this stuffed pepper soup would be absolutely perfect. Such a great use of the instant pot!
Beth
Yummy! My family is going to love this recipe! Perfect for the weather we've been having here! So excited!
Jen
For the rice, do you use instant white rice?
simplylowcal
Hi Jen, I use regular white rice. It cooks really quickly in the Instant Pot.
Kelly
How would I adjust for unthawed (still frozen) ground beef?
simplylowcal
Hi Kelly, the ground beef is cooked first on the sauté mode, so I would just make sure it's cooked though before locking the lid and starting the pressure cooker.