Instant Pot Stuffed Pepper Soup is easy to make right in your Instant Pot! Packed full of ground beef, rice, bell peppers, and a savory broth!
One of my favorite uses for my Instant Pot is making soups! We happen to really love my ham and cheese Instant Pot Potato Soup! You can have a hearty, comforting, dinner ready super fast without having to let your soup simmer for a long time on the stove top. This stuffed pepper soup turned out so good! All of the stuffed pepper flavor we love, without the hassle of making them!
Stuffed Pepper Soup:
Stuffed pepper soup is just what it sounds like, folks! Stuffed peppers are a classic dish that typically use a ground beef and rice mixture. A great way to think of this is as a “deconstructed” stuffed pepper. We use all of the same ingredients, but the peppers are diced instead of being stuffed with filling.
Another great thing about this soup is that it’s very fast to make. Baking stuffed peppers takes time, but, the soup version is ready in just about 30 minutes! Traditionally, some stuffed pepper recipes call for cheese. I chose not to add any cheese to this soup, but, feel free to add some shredded cheddar or parmesan for even more flavor!
How to Make Instant Pot Stuffed Pepper Soup:
- First, start by turning your Instant Pot onto saute mode. Add the ground beef to the pot with your seasonings of garlic, onion powder, Italian seasoning, salt, pepper, and red pepper flakes.
- Cook the ground beef for about 5 minutes until no longer pink. I use very lean ground beef so that I don’t have to drain. But, you can drain any grease as you see fit.
- Once the beef is cooked you can turn the instant pot off. You will pour in your beef broth and stir, scraping any browned meat bits from the bottom of the pot.
- Next, add your broth, bell peppers, tomato sauce, and rice to the pot. Place the lid on and set the valve to seal. Cook for 10 minutes on manual.
- Note that this took approximately 10 minutes to come to pressure in my 8 quart instant pot. You will also allow the soup to sit in the pot for 5 minutes before doing a quick pressure release when the soup is finished. That step takes about 2-3 minutes.
Enjoy!
~Nichole
Instant Pot Stuffed Pepper Soup
Ingredients
- 1 Pound Ground Beef
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Onion Powder
- 1/4 Teaspoon Red Pepper Flakes
- Salt and Pepper to taste
- 3 Bell Peppers, Diced
- 1 15 Ounce Can Tomato Sauce
- 5 Cups Beef Broth
- 3/4 Cup Long Grain White Rice
Instructions
- Set instant pot to saute and cook the ground beef along with the garlic powder, Italian seasoning, onion powder, salt and pepper, and red pepper flakes until no longer pink.
- Turn the Instant Pot off.
- Add the beef broth to the pot and stir, scraping any browned bits of meat from the bottom of the pot.
- Add the diced peppers, tomato sauce, and rice to the pot and stir.
- Place the lid on the Instant Pot and set the valve to sealing.
- Cook on manual high pressure for 10 minutes.
- Once the 10 minutes is up, allow the soup to sit in the pot for 5 minutes, then, you can open the valve to do a quick release.
- Serve soup immediately.
I constantly make this, it is so easy and so delicious! Planning on making it for the umpteenth time tonight.
A family fave! I use lean ground turkey, half the beef broth and use cayenne pepper instead of red pepper flakes!
I made this soup today for dinner. It is absolutely delicious!
Made today and family loved it. Added minced garlic and red onions, used marinara instead of tomato sauce- what we had on hand. Such a versatile recipe and delicious ?
I made this recipe twice. Once I followed to the letter. Today I halved and cooked on the stovetop. Thanks for an amazing recipe. Definitely a keeper for me.
It is now cooking in my 6 quart – i seen at the end of recipe that it was made in 8 qt. Will my 6 be ok??
This is wonderful! My family keeps telling me how much they like it. Thanks for helping me to look like a star ?
Hi! Looking forward to trying this…do you know if brown rice turns out as good as the white rice in this recipe?
Thank you!
Jessie
Hi Jessie I’ve made this with white rice & it was delicious. Made again tonight & used brown rice since that’s all I had. Was jusy as good!
Could you tell me how to go about doubling this
Thanks.
Bill
P.s. I loved this recipe just as it is
Bill. I made this for the second time & doubled it using brown rice & ground venison. Doubled everything except the broth & came out delicious!
Since you doubled it, I’m curious: What size is your IP? And… does brown rice take longer?
Thanks!
I’m so in love with all your recipes. Would you consider making a book for the instantpot? I’d immediately buy one!
I love this soup! My parents used to make stuffed peppers when I was a kid and this tastes just like them only in soup form, which I prefer! I use pork sausage instead of ground beef for more flavor, I used minced garlic and diced onion instead of the powders and I use 8 cups of beef broth because I like it more soupy, and 1 cup of rice instead of .75 cup. It turns out perfect every time! I’ll add a touch of Mozzarella cheese on top of each bowl when serving. It’s so tasty!